Creamy Smothered Chicken with Rice
A comforting and delicious dish that combines tender chicken and creamy sauce over fluffy rice, perfect for any family dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup rice white or brown rice
- 1 cup chicken broth
- 1 cup heavy cream can substitute with half-and-half or dairy-free cream alternative
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
- Chopped parsley for garnish
Instructions
Cooking the Chicken
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt, pepper, and paprika, then place them in the skillet.
- Cook for about 6-7 minutes on each side until browned and cooked through.
- Remove from the skillet and set aside.
Preparing the Rice
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the rice to the skillet, stirring to coat in the oil and combine with the onions and garlic.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and has absorbed the liquid.
Making the Creamy Sauce
- While the rice cooks, mix the heavy cream with salt and pepper to taste in a separate bowl.
- Add the cream mixture to the skillet after the rice is cooked and stir well.
- Let it cook for a few more minutes until the sauce thickens slightly.
Finishing the Dish
- Return the cooked chicken to the skillet, nestling it into the creamy rice mixture.
- Cover and let it warm through for a few minutes.
- Serve hot, garnished with chopped parsley.
Notes
For extra flavor, marinate the chicken in spices for a few hours before cooking. You can customize this dish by adding vegetables like peas, bell peppers, or spinach into the rice while it cooks. It can last for about 3-4 days in the refrigerator.