Description
Smothered Chicken and Rice is the ultimate comfort food! Tender chicken coated in a creamy, savory sauce served over fluffy rice makes for a satisfying and flavorful meal. Perfect for family dinners or a cozy night in, this recipe is easy to make and guaranteed to impress.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 cups cooked white rice
- Fresh parsley for garnish
Instructions
- Season the chicken with paprika, garlic powder, onion powder, salt, and pepper. Lightly coat each piece with flour, shaking off the excess.
- Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 1 tbsp of butter. Add 1 tbsp of flour and whisk to create a roux. Cook for 1-2 minutes.
- Gradually pour in the chicken broth, whisking continuously to prevent lumps. Simmer until slightly thickened, then stir in the heavy cream to create a creamy sauce.
- Return the chicken to the skillet, spoon the sauce over it, cover, and simmer on low heat for 15-20 minutes, or until the chicken is cooked through.
- While the chicken simmers, prepare the rice according to the package instructions.
- To serve, spoon the rice onto plates, top with the chicken, and drizzle with extra sauce. Garnish with freshly chopped parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes