What to add to chicken and rice for flavor?

Use a flavorful mix of aromatics and seasonings like garlic powder, paprika, sautéed onion, and bell pepper . Cream-based soups and broth enhance the richness, while a pinch of fresh herbs like parsley can add a final burst of freshness.

Can you cook raw chicken and rice at the same time?

Absolutely. In this easy smothered chicken and rice recipe , uncooked rice slowly absorbs flavor as it bakes with the chicken, resulting in a perfectly creamy, cohesive dish with tender meat and fully cooked grains.

What sauce to put on chicken and rice?

A creamy sauce made with cream of chicken soup , cream of mushroom soup , and chicken broth creates a rich, smothered texture that binds the chicken and rice beautifully.

What sides go with smothered chicken?

Complement this hearty main with lighter or crunchy sides like: Steamed green beans Garden salad with vinaigrette Buttery biscuits or rolls Roasted carrots or corn

Easy Smothered Chicken and Rice Recipe: The Ultimate Comfort in One Dish

Name: Easy Smothered Chicken and Rice Recipe: The Ultimate Comfort in One Dish
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American Comfort Food
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 onion, chopped; 1 green bell pepper, chopped; 1 can (10.75 oz) cream of chicken soup; 1 can (10.75 oz) cream of mushroom soup; 1 can (14 oz) chicken broth; 1 cup long-grain white rice (uncooked); Salt and black pepper to taste; 1 tsp garlic powder; 1 tsp paprika

Description

This easy smothered chicken and rice recipe is a cozy, one-pan dinner that combines tender seared chicken, creamy rice, and flavorful vegetables—all baked in a rich, savory sauce. A perfect weeknight comfort meal made with pantry staples and minimal cleanup.

Ingredients

Scale

Main:

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 onion, chopped

1 green bell pepper, chopped

1 can (10.75 oz) cream of chicken soup

1 can (10.75 oz) cream of mushroom soup

1 can (14 oz) chicken broth

1 cup long-grain white rice (uncooked)

Salt and black pepper to taste

1 tsp garlic powder

1 tsp paprika

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Instructions

Preheat oven to 350°F (175°C).
Season chicken breasts with salt, pepper, garlic powder, and paprika.
Sear chicken in olive oil over medium-high heat, 2–3 min per side. Remove.
In the same skillet, sauté onions and peppers until softened (about 5 min).
In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, and uncooked rice. Stir until blended.
Assemble: Layer sautéed vegetables in a greased baking dish. Place browned chicken on top. Pour soup-rice mixture evenly over the chicken.
Cover with foil and bake for 60 minutes or until the rice is tender and the chicken is cooked through.

Let rest 5–10 minutes before serving. Garnish with parsley if desired.

Notes

Nutrition will vary depending on the soup brands and toppings used.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: American Comfort Food
Method: Dinner / Casserole
Cuisine: American Comfort Food

Nutrition

Calories: 465 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 21 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Protein: 38 g
Cholesterol: 90 mg