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Creamy Smothered Chicken and Rice: Your New Weeknight Comfort Meal

A close-up of perfectly cooked smothered chicken and rice, featuring a creamy, herb-flecked sauce over the chicken breast.
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Discover how to make tender chicken smothered in a rich, velvety cream sauce served over fluffy rice. This easy, one-pan recipe delivers classic Southern comfort food perfect for busy weeknights.

Ingredients

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  • 4 boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour (for thickening)
  • 1 cup cooked white rice, for serving
  • Fresh parsley, for garnish (optional)

Instructions

  1. Season the chicken pieces evenly with salt, pepper, garlic powder, onion powder, and paprika.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked yet. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Sauté the chopped onion for about 3 minutes until it softens. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste. This creates a roux base for your gravy.
  5. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook until it thickens slightly.
  6. Stir in the heavy cream until the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper as needed.
  7. Return the seared chicken to the skillet, nestling it into the sauce. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the chicken is cooked through and tender.
  8. While the chicken finishes cooking, prepare your fluffy white rice according to package directions.
  9. To serve, place a serving of rice on each plate. Top with a piece of smothered chicken and spoon plenty of the creamy gravy over everything. Garnish with fresh parsley if desired.

Notes

  • For a richer flavor, substitute chicken thighs for breasts.
  • If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering sauce until it reaches your desired consistency.
  • This dish works well as a one-pan meal if you cook the rice directly in the sauce using 3 cups of broth and adjusting the simmering time.

Nutrition

Find it online: https://pureplatepath.com/smothered-chicken-and-rice-recipe-quick-dinner/