Description
Indulge in creamy smothered chicken and rice! A rich, comforting dish with tender chicken, creamy sauce, and perfectly cooked rice.
Ingredients
Scale
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts or thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons cornstarch (mixed with 2 tablespoons water)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- Salt, to taste
Instructions
Step 1: Season the Chicken
- Rub the chicken with garlic powder, onion powder, paprika, salt, and pepper. Let it marinate for 10-15 minutes to enhance the flavor.
Step 2: Sear the Chicken
- Heat olive oil and butter in a large skillet over medium heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Step 3: Prepare the Creamy Sauce
- In the same skillet, sauté the onions and garlic until translucent and fragrant.
- Add chicken broth, heavy cream, thyme, and parsley. Stir well and bring to a gentle simmer.
- Add the cornstarch slurry to thicken the sauce, stirring constantly for 2-3 minutes.
Step 4: Simmer the Chicken
- Return the chicken to the skillet, ensuring it’s submerged in the sauce. Cover and simmer on low heat for 20-25 minutes until the chicken is fully cooked and tender.
Step 5: Cook the Rice
- In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes until the rice is fluffy and the liquid is absorbed.