Description
Smothered Chicken and Rice is a comforting, creamy one-skillet dish made with tender chicken, savory aromatics, and flavorful sauce served over fluffy white rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs), cut into chunks
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup diced tomatoes (optional)
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 cups cooked white rice
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and paprika. Sear until golden brown on all sides, about 5 minutes. Remove and set aside.
- In the same skillet, add diced onions and cook until translucent. Stir in garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Add diced tomatoes, thyme, and cayenne pepper. Stir and let it simmer for 3-4 minutes.
- Return the chicken to the skillet, cover, and let it simmer in the sauce for 10-15 minutes, or until the chicken is fully cooked and the sauce thickens.
- Spoon the smothered chicken and sauce over cooked white rice. Garnish with freshly chopped parsley.
Notes
- Use thighs for a juicier version or breasts for a leaner option.
- To make it spicier, increase the amount of cayenne pepper or add chili flakes.
- Goes well with steamed vegetables or a side salad.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg