Description
Discover the secrets to making delicious Smothered Chicken and Rice. Learn step-by-step instructions for a hearty, comforting dish that’s perfect for any mealtime.
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 on the chicken pieces. Warm olive oil in a large pan or Dutch oven over medium-high heat. Cook the chicken for 4–5 minutes on each side until they are golden brown. Take them out of the pan, let them rest for a short while, then cut them into small pieces. Keep aside.
- Using the same pan, melt the butter over medium heat. Sauté the chopped onion for 2–3 minutes until it becomes soft. Add the minced garlic and cook for 30 seconds. If you are including mushrooms, add them now and sauté for 3–4 minutes. Add the rice and stir constantly for 1–2 minutes to lightly brown it.
- In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and optionally cayenne pepper until smooth.
- Add the chicken broth and cream (or milk) to the pan. Stir in the prepared sauce mixture until well-blended. Return the diced chicken to the pan, placing it within the rice. Bring everything 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 most of the liquid has been absorbed.
- Take off the heat and leave it uncovered for 5 minutes. Sprinkle with chopped parsley before serving. Serve hot with the sauce and rice over the chicken pieces.
Notes
- Let chicken rest before cutting to keep juices intact, enhancing taste and texturenSauté garlic and onion gently to preserve sweetness and avoid bitternessnReduce heat to low before covering rice to prevent it from becoming mushy
