Creamy Smothered Chicken and Rice

Posted by by Sara 1 year Ago 291 Views

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs if preferred)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme (or fresh thyme if you prefer)

For the Creamy 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 for extra flavor)
  • 1/2 cup heavy cream (for creaminess)
  • 1 teaspoon Dijon mustard (optional, for added flavor)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Salt and pepper, to taste

For the Rice:

  • 1 cup long-grain white rice (or brown rice)
  • 2 cups chicken broth or water (for cooking rice)

Instructions:

Step 1: Cook the Rice

  1. Cook the rice: In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil. Add the rice, stir, reduce heat to low, cover, and let it simmer for 15-20 minutes (or according to rice package directions) until tender and fully cooked. 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 5-7 minutes per side until golden brown and cooked through (internal temperature should be 165°F or 75°C). Remove the chicken from the skillet and set aside.

Step 3: Make the Creamy Smothered Sauce

  1. Sauté onions and garlic: In the same skillet, melt the butter over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
  2. Create the sauce: Stir in the cream of chicken soup, chicken broth, heavy cream, and Dijon mustard (if using). Mix everything together until smooth and combined. Let the sauce simmer for about 3-4 minutes to thicken slightly.
  3. Add cheese and seasoning: Stir in the grated Parmesan cheese, dried thyme, and Italian seasoning. Season the sauce with salt and pepper to taste. Allow the sauce to simmer for another 2-3 minutes until it’s creamy and thickened.

Step 4: Combine and Serve

  1. Return 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 5-7 minutes so it can absorb the flavors.
  2. Serve: To serve, place a bed of cooked rice on each plate. Top with the creamy smothered chicken and drizzle the sauce over the top. Garnish with fresh parsley or thyme for added color and flavor.

Tips:

  • Add veggies: You can add peas, carrots, or mushrooms to the sauce for extra flavor and texture. Just sauté them with the onions and garlic.
  • Make it spicy: Add a pinch of red pepper flakes to the sauce if you like a little heat.
  • Make ahead: You can cook the chicken and prepare the sauce ahead of time. Simply reheat before serving and add the rice fresh.

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

  • Calories: 500-600 kcal (depends on portion size and ingredients)
  • Protein: 45g
  • Fat: 30g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Sugar: 4g