Description
Smothered chicken and rice delivers pure Southern comfort right to your dinner table, warming hearts with its rich, creamy goodness. Hearty chicken nestled in a velvety sauce over fluffy rice makes this classic dish a total crowd-pleaser you’ll want to savor again and again.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts
Main Ingredients:
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
Seasonings and Aromatics:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ cup diced onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- Fresh parsley
- Grated Parmesan cheese
- Lemon juice
Instructions
- Blend 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika in a small bowl. Thoroughly coat your chicken fillets with this seasoning mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Sear chicken for 3-4 minutes on each side until golden brown. Transfer chicken to a plate.
- Melt 1 tablespoon butter in the same skillet. Add ½ cup diced onion and sauté for 2 minutes until softened. Toss in 2 minced garlic cloves and cook for 30 seconds.
- Add 1 cup uncooked long-grain white rice to the skillet. Stir and toast the rice for 1 minute to enhance its flavor.
- Pour 2 cups chicken broth, ½ cup heavy cream, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon onion powder into the skillet. Mix thoroughly.
- Gently place seared chicken on top of the rice mixture. Cover and simmer on low heat at 200°F for 20-25 minutes until rice is tender and chicken is fully cooked.
- Sprinkle chopped fresh parsley and grated Parmesan cheese over the dish. Add a squeeze of lemon juice for brightness. Serve immediately while hot.
Notes
- Check chicken doneness by using a meat thermometer, aiming for an internal temperature of 165°F for safe consumption.
- Toast rice briefly before adding liquid to enhance nutty flavor and prevent clumping.
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories.
- Keep skillet covered during simmering to ensure rice absorbs liquid evenly and chicken stays moist.
- Prep Time: 5 minutes
- Cook Time: 28-33 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 48 g
- Cholesterol: 130 mg