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Smothered Chicken and Rice

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Tender chicken breasts cooked in a rich, creamy gravy and served over fluffy rice. A comforting, hearty one-pan meal perfect for family dinners.

Ingredients

Scale
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp paprika
  • 0.5 tsp dried thyme
  • salt and pepper to taste
  • 2 cups cooked white rice prepared separately, day-old preferred
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  1. Season chicken breasts on both sides with salt, pepper, paprika, and thyme. Let rest 5 minutes to absorb seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes per side until deep golden brown. Remove and set aside.
  3. In the same skillet, add diced onion and cook 3 to 4 minutes until softened. Add garlic and stir 1 minute until fragrant.
  4. Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to form a roux and cook out the raw flour taste.
  5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
  6. Stir in heavy cream and return chicken to the skillet. Reduce heat to medium-low and simmer 15 to 20 minutes until chicken reaches an internal temperature of 165 degrees F and sauce has thickened. Add a splash of broth if sauce becomes too thick.
  7. Serve chicken and gravy over cooked rice. Garnish with fresh parsley and serve immediately.

Notes

For extra flavor, add a splash of white wine after cooking the onions. If sauce becomes too thick, thin with additional chicken broth. For a spicier version, add a pinch of cayenne to the seasoning mix. Rice should be cooked separately before starting the chicken.

Find it online: https://www.delicetreats.com/best-smothered-chicken-and-rice/