Smothered Chicken and Rice
Enjoy a rich and creamy Smothered Chicken and Rice dish that combines tender chicken breasts with flavorful rice, vegetables, and a luscious sauce. Perfect for family dinners and easy to make, this recipe will become a staple in your home. Keywords: smothered chicken and rice, creamy chicken recipe, easy chicken dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with salt and pepper, then brown on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add onion and garlic. Sauté until translucent, about 3 minutes.
- Add mushrooms and broccoli, cook for another 5 minutes.
- Stir in rice and cook for 2 minutes, allowing the rice to absorb flavors.
- Pour in chicken broth and heavy cream, stirring to combine.
- Place the browned chicken breasts back into the skillet, covering them with the rice mixture.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like bell peppers or peas.
- For a richer flavor, use chicken thighs instead of breasts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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