Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice combines comfort and flavor in a dish that’s sure to please everyone around your table, with juicy chicken and a rich, creamy sauce.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear them for about 5-6 minutes on each side until they develop a golden brown crust. Remove and set aside.
Cooking
- In the same skillet, add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and sauté for another minute.
- Pour in the chicken broth and bring to a simmer, scraping the bottom of the skillet to release any bits stuck to the pan.
- Stir in the heavy cream, then add the rice and mix well. Return the seared chicken to the skillet, nesting it into the rice mixture.
- Cover the skillet with a lid and reduce heat to low. Cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through, checking liquid levels occasionally.
- Once everything is cooked, fluff the rice with a fork, and garnish with fresh parsley before serving.
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Notes
For a thicker sauce, you can use a cornstarch slurry. Always adjust seasoning to taste, and let the dish rest for a few minutes after cooking to meld the flavors.