Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice is the ultimate comfort food that combines tender, juicy chicken with a rich and velvety sauce over fluffy rice. This dish is perfect for busy weeknights or cozy gatherings, providing a warm meal that will have everyone asking for seconds. With simple steps and customizable ingredients, you can whip up this delicious recipe in no time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 tsp onion powder
- ½ tsp black pepper
- 1 cup long-grain white rice
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray and season the chicken breasts with salt and pepper.
- In a large skillet over medium heat, add a splash of olive oil. Sear the seasoned chicken breasts for about 5-7 minutes on each side until golden brown but not fully cooked through.
- In a bowl, combine the cream of mushroom soup and chicken broth. Stir in onion powder and black pepper.
- Place the seared chicken in the baking dish and pour the creamy mixture over the top.
- Cover with foil and bake for 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (74°C).
- While baking, prepare the long-grain rice according to package instructions.
- Serve the creamy chicken over rice, spooning extra sauce on top.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - Substitute chicken with turkey or tofu for a vegetarian option. - Add vegetables like spinach or bell peppers for added nutrition. - Store leftovers in an airtight container in the fridge for up to three days.