Smothered Creamy Chicken Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup white rice (uncooked)
03 -
1 can (10.5 oz) cream of mushroom soup
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
1 bell pepper, chopped
07 -
1 small onion, chopped
08 -
2 tablespoons olive oil
09 -
Salt and pepper to taste
10 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Sear for 6-7 minutes on each side until golden brown. Remove from skillet and set aside.
02 -
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-5 minutes until softened and fragrant.
03 -
Stir in the cream of mushroom soup, chicken broth, and heavy cream. Bring to a gentle simmer and allow to thicken slightly.
04 -
Return the chicken breasts to the skillet and nestle them in the sauce. Sprinkle the uncooked rice around the chicken. Cover the skillet and reduce heat to low. Let it cook for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
05 -
Once the chicken is cooked through and the rice is soft, stir gently. Top with fresh parsley if desired, and serve hot.