Smothered Chicken and Rice

Smothered Chicken and Rice Recipe

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Sauce:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and pepper, to taste

For the Rice:

• 1 cup long-grain rice
• 2 cups chicken broth or water
• 1 tablespoon butter

Optional Garnish:

• Fresh parsley, chopped

---

Instructions:

Step 1: Cook the Rice

1. Prepare the Rice:
   • In a medium saucepan, combine the rice, chicken broth (or water), and butter.
   • Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
   • Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

---

Step 2: Prepare the Chicken

1. Season the Chicken:
   • Mix paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
   • Rub the seasoning mixture evenly over both sides of the chicken breasts.
2. Sear the Chicken:
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the chicken and cook for 4–5 minutes per side, until golden brown.
   • Remove the chicken from the skillet and set aside.

---

Step 3: Make the Sauce

1. Sauté Aromatics:
   • In the same skillet, melt butter over medium heat.
   • Add the chopped onion and cook until softened, about 3 minutes.
   • Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Create the Sauce:
   • Pour in the chicken broth and heavy cream, stirring to combine.
   • If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and stir it into the sauce.
   • Bring the mixture to a simmer, cooking for 2–3 minutes. Season with salt and pepper to taste.

---

Step 4: Combine and Finish

1. Smother the Chicken:
   • Return the seared chicken to the skillet, spooning the sauce over the top.
   • Reduce heat to low, cover, and simmer for 10–12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
2. Serve:
   • Place a scoop of cooked rice on each plate.
   • Top with the smothered chicken and spoon additional sauce over the dish.
   • Garnish with fresh parsley, if desired.

---

Tips:

• Use bone-in chicken thighs for added flavor if preferred. Adjust cooking time accordingly.
• Add sautéed mushrooms or spinach to the sauce for extra texture and nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this comforting, creamy chicken and rice dish!