Smothered Chicken, Green Beans, and White Rice
Smothered Chicken, Green Beans, and White Rice
Ingredients
For the Smothered Chicken
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 tablespoon Lawry's Seasoned Salt, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 bag tri-colored pepper & onion medley, 14.4 oz (408g)
- 1 can cream of mushroom condensed soup
- 1 can cream of chicken condensed soup
- 1/2 cup chicken broth, or water, as needed for consistency
For the Green Beans
- 1 can cut green beans, 28 oz (794g), drained
- 1 teaspoon paprika, or chili powder, to taste
For the White Rice
- 1 box white rice, 14 oz (396g), Minute White Rice or similar
Instructions
- 1
Preheat your oven to 375°F (190°C). Pour the olive oil into a large frying pan and place it over medium-high heat on the stovetop.
⏱️ 5 min•🌡️ 375
- 2
Place the 8 chicken thighs on a plate. Generously season them with Lawry's Seasoned Salt, onion powder, and black pepper. Using gloved hands, rub the seasonings thoroughly into the chicken, ensuring all surfaces are coated.
⏱️ 5 min
- 3
Once the frying pan is hot, carefully place the seasoned chicken thighs, skin-side down, into the pan. Sear the chicken for 5-7 minutes until deeply browned and crispy on the skin side. Flip the chicken thighs and sear the other side for 3-5 minutes until browned. Once seared, transfer all the chicken thighs into a clear glass baking dish.
⏱️ 15 min
- 4
In the same pan used for searing the chicken (with residual drippings), add the entire bag of tri-colored pepper & onion medley. Sauté the peppers and onions over medium heat for 5-7 minutes until softened.
⏱️ 7 min
- 5
Add the can of cream of mushroom condensed soup and the can of cream of chicken condensed soup to the pan with the sautéed vegetables. Stir the soups and vegetables together. Gradually pour in the chicken broth (or water) into the sauce mixture, stirring continuously, until you achieve your desired consistency. Continue to stir the sauce until all ingredients are well combined and the sauce is smooth.
⏱️ 5 min
- 6
Pour the prepared sauce with peppers and onions evenly over the seared chicken thighs in the glass baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 3 min
- 7
Place the covered baking dish into the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 45 min•🌡️ 375
- 8
While the chicken is baking, drain the liquid from the can of cut green beans. Add the drained green beans to a separate pan on the stovetop over medium heat. Sprinkle the green beans generously with paprika (or chili powder) and any other desired spices. Cook the green beans, stirring occasionally, for 8-10 minutes, until they are tender and slightly caramelized/darkened.
⏱️ 10 min
- 9
Prepare the white rice according to the package directions. For Minute White Rice, this typically involves boiling water, adding rice, covering, and letting it stand for 5 minutes.
⏱️ 5 min
- 10
Once the chicken is baked, carefully remove the aluminum foil. Serve the smothered chicken hot over a bed of white rice. Serve the cooked green beans alongside the chicken and rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Chicken, Green Beans, and White Rice
For the Smothered Chicken
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 tablespoon Lawry's Seasoned Salt, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 bag tri-colored pepper & onion medley, 14.4 oz (408g)
- 1 can cream of mushroom condensed soup
- 1 can cream of chicken condensed soup
- 1/2 cup chicken broth, or water, as needed for consistency
For the Green Beans
- 1 can cut green beans, 28 oz (794g), drained
- 1 teaspoon paprika, or chili powder, to taste
For the White Rice
- 1 box white rice, 14 oz (396g), Minute White Rice or similar
Instructions
- 1
Preheat your oven to 375°F (190°C). Pour the olive oil into a large frying pan and place it over medium-high heat on the stovetop.
⏱️ 5 min•🌡️ 375 - 2
Place the 8 chicken thighs on a plate. Generously season them with Lawry's Seasoned Salt, onion powder, and black pepper. Using gloved hands, rub the seasonings thoroughly into the chicken, ensuring all surfaces are coated.
⏱️ 5 min - 3
Once the frying pan is hot, carefully place the seasoned chicken thighs, skin-side down, into the pan. Sear the chicken for 5-7 minutes until deeply browned and crispy on the skin side. Flip the chicken thighs and sear the other side for 3-5 minutes until browned. Once seared, transfer all the chicken thighs into a clear glass baking dish.
⏱️ 15 min - 4
In the same pan used for searing the chicken (with residual drippings), add the entire bag of tri-colored pepper & onion medley. Sauté the peppers and onions over medium heat for 5-7 minutes until softened.
⏱️ 7 min - 5
Add the can of cream of mushroom condensed soup and the can of cream of chicken condensed soup to the pan with the sautéed vegetables. Stir the soups and vegetables together. Gradually pour in the chicken broth (or water) into the sauce mixture, stirring continuously, until you achieve your desired consistency. Continue to stir the sauce until all ingredients are well combined and the sauce is smooth.
⏱️ 5 min - 6
Pour the prepared sauce with peppers and onions evenly over the seared chicken thighs in the glass baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 3 min - 7
Place the covered baking dish into the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 45 min•🌡️ 375 - 8
While the chicken is baking, drain the liquid from the can of cut green beans. Add the drained green beans to a separate pan on the stovetop over medium heat. Sprinkle the green beans generously with paprika (or chili powder) and any other desired spices. Cook the green beans, stirring occasionally, for 8-10 minutes, until they are tender and slightly caramelized/darkened.
⏱️ 10 min - 9
Prepare the white rice according to the package directions. For Minute White Rice, this typically involves boiling water, adding rice, covering, and letting it stand for 5 minutes.
⏱️ 5 min - 10
Once the chicken is baked, carefully remove the aluminum foil. Serve the smothered chicken hot over a bed of white rice. Serve the cooked green beans alongside the chicken and rice.
⏱️ 5 min