Description
Discover the ultimate guide to making the best smothered chicken and rice recipe. Learn how to create a delicious meal that will impress your family and friends.
Ingredients
- For the Chicken and Rice:
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon (15 ml) olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) long-grain white rice
- 480 ml low-sodium chicken broth
- 120 ml heavy cream or whole milk
- 1 tablespoon (15 ml) butter
- 120 g sliced mushrooms (optional)
- For the Smothered Sauce:
- 1 can (298 ml) cream of chicken soup
- 120 ml sour cream
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) dried thyme
- 1/2 teaspoon (3 ml) paprika
- 1/4 teaspoon (1 ml) cayenne pepper (optional)
- Fresh chopped parsley for garnish
Instructions
- Sprinkle salt and pepper on the chicken. Warm olive oil in a large pan or Dutch oven over medium-high heat. Cook the chicken until it turns golden, about 4–5 minutes on each side. Take it out of the pan, let it rest for a short while, then cut into small pieces and set aside.
- In the same pan, melt butter on medium heat. Toss in the onion and cook until softened, around 2–3 minutes. Add garlic and sauté for 30 seconds. If using mushrooms, include them now and cook for an additional 3–4 minutes. Mix in the rice and stir constantly for 1–2 minutes to toast.
- In a separate bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne pepper (if desired) until smooth.
- Pour the chicken broth and cream (or milk) into the pan. Integrate the sauce mixture thoroughly. Return the diced chicken to the pan, arranging it within the rice. Allow it to come to a gentle simmer.
- Lower the heat to a minimum. Cover the pan and let it cook for 20–25 minutes, or until the rice is soft, the chicken is fully cooked (165°F), and the liquid is mostly absorbed.
- Take the pan off the heat and let it sit uncovered for 5 minutes. Sprinkle with chopped parsley. Serve warm, placing the sauce and rice over the chicken.
Notes
- Use whole milk instead of heavy cream to reduce the fat content.
- Try sliced shiitake mushrooms for a more earthy flavor.
- Increase cayenne pepper for a spicier sauce.
