Smothered Chicken and Rice is the ultimate comfort food, featuring juicy chicken breasts paired with creamy, flavorful rice. The golden-brown chicken is perfectly complemented by the rich, savory sauce that creates a warm and satisfying meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, or until softened and fragrant.
- Add the rice to the skillet and stir to combine with the onion and garlic, cooking for 1-2 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Return the chicken breasts to the skillet, nestling them into the rice mixture.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
- Optional: Sprinkle shredded cheddar cheese over the chicken in the last 5 minutes of baking for a cheesy topping.
- Remove from the oven, garnish with fresh parsley, and serve hot.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
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