Smothered Chicken and Rice Recipe

Ingredients:

• 4–6 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1½ cups chicken broth
• 1 tsp paprika
• ½ tsp thyme
• Salt & pepper, to taste
• 2 cups cooked white rice
• Fresh parsley, for garnish

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Instructions:

1. Season & sear: Season chicken with salt, pepper, and paprika. In a large skillet, heat oil/butter over medium heat and sear chicken on both sides until golden (it will finish cooking in the sauce). Remove and set aside.
2. Cook veggies: In the same skillet, sauté onion, bell pepper, and garlic until softened.
3. Make the sauce: Stir in cream of chicken soup, cream of mushroom soup, chicken broth, thyme, and a little more paprika. Mix until smooth and simmering.
4. Smother the chicken: Return chicken to skillet, spoon sauce over the top, cover, and simmer on low for 20–25 minutes, until chicken is fully cooked and tender.
5. Serve: Spoon chicken and sauce over a bed of rice. Garnish with parsley.

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🍽️ Serving Suggestions:

• Pair with green beans, broccoli, or a fresh side salad.
• Add mushrooms for even more flavor.

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💡 Tips:

• Use thighs for extra juicy results.
• Make it spicy with a pinch of cayenne or red pepper flakes.

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