Description
Discover how to make Creamy Smothered Chicken and Rice, a comforting dish with tender chicken and savory sauce, perfect for a cozy dinner. Click for the full recipe!
Ingredients
- 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
- 2 cup (480 ml) s low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream or whole milk
- 1 tablespoon (15 ml) butter
- 1 cup (240 ml) sliced mushrooms optional
- 1 can 10.5 oz (298 g) cream of chicken soup
- 1/2 cup (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 over the chicken pieces. Warm olive oil in a large pan or Dutch oven over medium-high heat. Brown the chicken for 4-5 minutes on each side until they turn golden. Take them out of the pan, let them rest briefly, and then cut into small chunks. Keep aside.
- In the same pan, melt butter over medium heat. Toss in the onion and cook for 2-3 minutes until it softens. Add garlic and cook for another 30 seconds. If using mushrooms, add them now and let them cook for 3-4 minutes. Mix in the rice and toast it for 1-2 minutes, stirring continuously.
- In a separate bowl, blend the cream of chicken soup with sour cream, garlic powder, onion powder, thyme, paprika, and cayenne pepper (if desired) until smooth.
- Pour chicken broth and heavy cream (or milk) into the pan. Stir in the blended sauce until everything is well mixed. Return the cut chicken to the pan, placing it in the rice. Allow it to gently simmer.
- Lower the heat to a simmer. 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 most of the liquid is absorbed.
- Take the pan off the heat and let it sit uncovered for 5 minutes. Sprinkle with chopped parsley for garnish. Serve hot, with the sauce and rice ladled over the chicken.
Notes
- Avoid overcrowding the pan for even browning; cook in batches if necessarynToast the rice lightly for a nutty depth of flavornStir the cream sauce thoroughly for a smooth texture
