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Delightfully Creamy Smothered Chicken and Rice

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A comforting bowl of creamy chicken and rice, reminiscent of home-cooked family dinners, combining tender chicken with a rich, velvety sauce over fluffy rice.

Ingredients

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  • 2 boneless, skinless chicken breasts or 4 chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter (plus 1 tablespoon for the sauce)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ small onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream or half-and-half
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • 1 cup white or brown rice
  • 2 cups chicken broth or water (for the rice)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and the ½ teaspoon of salt. Reduce heat to low, cover, and let it simmer for 15–18 minutes for white rice or 35 minutes for brown rice. Once done, fluff with a fork and set aside.
  2. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove from the pan and set aside.
  3. In the same skillet, melt 1 tablespoon of butter. Sauté the diced onions for about 2 minutes, and then add the minced garlic and cook for an additional 30 seconds. Pour in 1 cup of chicken broth and scrape any browned bits from the pan. Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Let the mixture simmer until slightly thickened, about 3–4 minutes.
  4. Return the seared chicken back to the skillet. Spoon the creamy sauce over the top, cover with a lid, and let it simmer on low heat for 5–7 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F.
  5. Plate a generous scoop of rice, top with the creamy chicken, and spoon extra sauce over the top. Garnish with chopped parsley and additional Parmesan cheese if desired!

Notes

For a lighter sauce, you may use milk instead of cream. Let chicken rest after cooking for juiciness. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/creamy-smothered-chicken-and-rice/

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