Smothered Chicken and Rice One-Pot Dinner and More Yummy Dishes
This comforting smothered chicken and rice is a one-pot weeknight winner with tender seasoned chicken, soft veggies, and creamy basmati rice.
Equipment
- 1 Skillet or Dutch oven
Ingredients
Main ingredients
- 2 Boneless, skinless chicken breasts halved lengthwise
- Garlic powder, onion powder, smoked paprika, Kinder's Buttery Poultry Blend, Slap Ya Mama Cajun Seasoning to coat chicken
- 1 tablespoon Olive oil
- 2 tablespoon Salted butter divided
- 1 Yellow onion diced
- 1 Green bell pepper diced
- 1 Rib of celery diced
- 7-8 Garlic cloves minced
- 1.5 cups Water or chicken broth with 1 teaspoon Knorr Chicken Bouillon or substitute broth
- 10.5 oz Can of cream of chicken soup
- 1 cup Rinsed basmati rice or jasmine rice with added liquid/time
- Salt and pepper to taste
Instructions
Instructions
- Season both sides of the halved chicken breasts generously with garlic powder, onion powder, smoked paprika, Buttery Poultry Blend, and Slap Ya Mama Cajun seasoning.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Melt remaining butter in the same skillet. Add diced onion, green bell pepper, and celery. Sauté for 5 minutes.
- Add minced garlic and sauté 1 more minute to release aroma.
- Stir in water and Knorr bouillon, scraping the bottom to deglaze the pan.
- Add can of cream of chicken soup and mix until smooth.
- Stir in rinsed basmati rice. Nestle seared chicken breasts on top.
- Cover with lid, reduce heat to low, and simmer 18–20 minutes until rice is tender.
- Remove from heat and let rest, covered, for 5 minutes before serving.
Notes
Store leftovers in airtight containers up to 3 days. Reheat with splash of water or broth. Try adding corn, peas, or cheese for variations. Use thighs instead of breasts if preferred.