Description
Grandma’s Smothered Chicken and Rice is a Southern classic, beloved for its creamy textures, hearty flavors, and comforting aroma. It combines tender chicken, creamy rice, and bold seasonings into a one-pan dish that’s perfect for family dinners or gatherings. This recipe captures the warmth and nostalgia of Southern cooking, making it a timeless favorite.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional garnish: chopped parsley or green onions
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the chicken: Season the chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium heat and sear the chicken until golden brown on both sides (about 3 minutes per side). Remove and set aside.
- Assemble the dish: In a 9×13-inch baking dish, layer the rice, onion, and green bell pepper. Pour the cream of chicken soup, cream of mushroom soup, and chicken broth over the rice. Stir gently to combine.
- Add the chicken: Place the seared chicken breasts on top of the rice mixture. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the rice is tender.
- Rest and serve: Allow the dish to rest for 5 minutes before removing the foil. Garnish with parsley or green onions, if desired, and serve warm.