Description
This creamy smothered chicken and rice recipe features tender chicken breasts in a rich cream sauce served over fluffy rice. It’s comforting, hearty, and perfect for any day of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Season chicken breasts with salt, pepper, paprika, and dried thyme.
- Heat olive oil in a large skillet and sear chicken on both sides until golden brown. Set aside.
- In the same skillet, melt butter and sauté onions and garlic until soft and fragrant.
- Stir in flour to form a roux, then slowly whisk in chicken broth and heavy cream to form a smooth sauce.
- Return chicken to skillet and simmer until fully cooked and sauce is thickened.
- While chicken is cooking, prepare rice separately according to package instructions.
- Serve chicken and sauce over rice. Garnish with herbs or paprika if desired.
Notes
- Use boneless chicken thighs for a juicier version.
- Add mushrooms or spinach to the sauce for variety.
- Replace heavy cream with half-and-half or Greek yogurt for a lighter option.
- This dish reheats well but is not ideal for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
