Creamy Smothered Chicken and Rice
A comforting dish featuring tender chicken in a creamy sauce served on fluffy rice, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Season the chicken breasts with salt, pepper, paprika, thyme, and rosemary.
- Heat olive oil in a large skillet over medium heat.
- Cook the seasoned chicken breasts until golden brown, about 5-7 minutes per side, then remove from skillet.
Cooking
- In the same skillet, sauté chopped onion and garlic until the onion is translucent, about 3-5 minutes.
- Add sliced mushrooms and continue to cook until softened, around 5 minutes.
- Pour in chicken broth and bring it to a simmer, then stir in the rice.
- Return the chicken to the skillet, cover, and reduce heat to low for about 20 minutes.
- After the rice has absorbed most of the liquid, add the heavy cream and stir gently until the sauce becomes creamy.
- Simmer for another 5-10 minutes to let the flavors blend, adjusting seasoning if necessary.
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Notes
Use high-quality chicken for best results. Consider marinating the chicken for enhanced flavor. Store any leftovers in an airtight container for up to three days.