Description
A comforting and flavorful one-pot meal featuring tender seared chicken breasts smothered in a creamy mixture of sautéed vegetables, aromatic spices, and basmati rice. This easy recipe combines simple ingredients for a hearty dinner perfect for busy weeknights.
Ingredients
Units
Scale
Chicken
- 2 Boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
- Garlic Powder, Onion Powder, Smoked Paprika, Kinder's Buttery Poultry Blend, Slap Ya Mama Cajun Seasoning (enough to coat chicken well)
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter, divided in half
Vegetables & Aromatics
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 1 Rib of Celery, diced
- 7-8 Garlic Cloves, minced
Liquids & Base
- 1.5 cups Water
- 1 tsp Knorr Chicken Flavored Bouillon or substitute with 1.5 cups chicken broth
- 10.5 oz can of Cream of Chicken Soup
Grains & Seasonings
- 1 cup rinsed Basmati Rice (jasmine rice can be substituted but requires 0.5-1 cup extra liquid and longer cooking time)
- Salt and Pepper to taste
Instructions
- Season the Chicken: Slice the chicken breasts in half lengthwise so they cook evenly. Generously coat both sides of each piece with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning to infuse bold flavors.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Sear the chicken for 4–5 minutes on each side until fully cooked and nicely browned. Remove chicken from skillet and set aside.
- Sauté Vegetables: Melt the remaining 1 tablespoon of butter in the same skillet. Add diced onion, green bell pepper, and celery and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Soup: Stir in the Knorr chicken bouillon and water, scraping up any browned bits from the skillet bottom for extra flavor. Mix in the can of cream of chicken soup until the sauce is smooth and combined.
- Cook the Rice: Add the rinsed basmati rice to the skillet and bring the mixture to a boil. Cover, reduce heat to low, and let simmer for 12–15 minutes until the rice is tender and most of the liquid is absorbed. Stir once halfway through the cooking time to prevent sticking.
- Combine Chicken and Rice: Shred or chop the cooked chicken breasts into bite-size pieces. Return the chicken to the skillet and stir gently to combine with the creamy rice mixture.
- Final Seasoning and Serve: Taste the dish and season with salt and pepper as needed. Serve the smothered chicken and rice warm alongside your favorite sides, enjoying a delicious and comforting one-pot dinner.
Notes
- You can substitute chicken broth for the bouillon and water if preferred for added flavor.
- Jasmine rice can be used in place of basmati, but requires extra liquid (0.5 to 1 cup more) and a longer cooking time (18-20 minutes).
- Make sure to rinse the rice before cooking to remove excess starch for fluffier results.
- Adjust seasoning levels based on your spice preference or salt tolerance.
- This meal pairs well with simple steamed vegetables or a light salad for a complete dinner.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
