Smothered Chicken and Rice

Posted by by Sara 1 year Ago 142 Views

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme (optional)

For the Sauce:

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup (or make your own)
  • 1/2 cup chicken broth (or white wine)
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme (or Italian seasoning)
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

For the Rice:

  • 1 cup long-grain white rice (or brown rice)
  • 2 cups chicken broth (or water)
  • 1 tablespoon butter (optional)

Instructions:

Step 1: Cook the Rice

  1. Boil the rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, stir, and reduce the heat to low. Cover and let it simmer for 15-20 minutes (or follow package directions) until the rice is cooked and tender. Remove from heat and set aside.

Step 2: Season and Cook the Chicken

  1. Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, paprika, and dried thyme.
  2. Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.

Step 3: Make the Smothered Sauce

  1. Sauté the onions and garlic: In the same skillet, melt the butter over medium heat. Add the chopped onions and cook for 3-4 minutes, stirring occasionally, until the onions soften and become translucent. Add the minced garlic and cook for another 1 minute until fragrant.
  2. Create the creamy sauce: Stir in the cream of chicken soup, chicken broth, heavy cream, Dijon mustard (if using), paprika, thyme, and Parmesan cheese. Stir until smooth and well combined. Let the sauce simmer on low heat for 4-5 minutes, allowing it to thicken slightly.
  3. Season the sauce: Taste the sauce and adjust the salt and pepper to your preference. If you’d like a more savory flavor, you can add extra seasonings like garlic powder or a pinch of cayenne pepper.

Step 4: Combine and Serve

  1. Return the chicken to the skillet: Place the cooked chicken breasts back into the skillet with the creamy sauce. Spoon some of the sauce over the chicken and let it simmer in the sauce for 3-5 minutes to absorb the flavors.
  2. Serve: Spoon the cooked rice onto plates and top with the smothered chicken and sauce. Garnish with fresh parsley or chopped green onions for extra flavor and color.

Tips:

  • Add vegetables: You can add peas, mushrooms, or spinach to the sauce for added texture and flavor. Simply sauté them along with the onions and garlic.
  • Make ahead: You can make the sauce and cook the chicken ahead of time. Store them in the fridge and reheat when ready to serve.
  • For a crispy finish: If you’d like a crispy crust on the chicken, broil the chicken breasts for 2-3 minutes after they’ve cooked in the skillet.

Nutrition (Per Serving – 1 Chicken Breast with Rice and Sauce):

  • Calories: 500-600 kcal (depending on serving size and ingredients)
  • Protein: 40g
  • Fat: 30g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 3g