Creamy Smothered Chicken Rice (Printable Version)
# What You’ll Need:
→ Chicken and seasoning
01 -
4 boneless, skinless chicken breasts or thighs
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon paprika
→ Cooking base
05 -
2 tablespoons olive oil
06 -
1 small onion, chopped
07 -
3 cloves garlic, minced
08 -
1 cup chicken broth
09 -
1 cup heavy cream
10 -
1 teaspoon dried thyme or Italian seasoning
11 -
1 tablespoon Dijon mustard (optional)
12 -
1/2 cup shredded parmesan cheese (optional)
→ Rice and garnish
13 -
2 cups cooked white rice or brown rice
14 -
Fresh parsley, for garnish
# Steps to Follow:
01 -
Season both sides of the chicken with salt, pepper, and paprika.
02 -
Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
03 -
In the same pan, sauté the chopped onion until soft, about 3 minutes. Add garlic and cook for 1 minute more.
04 -
Pour in chicken broth and bring to a simmer. Stir in heavy cream, thyme, and Dijon mustard. Add parmesan cheese, if using.
05 -
Return the chicken to the pan. Cover and simmer on low heat for 15–20 minutes, or until the chicken is fully cooked and the sauce thickens.
06 -
Prepare the rice according to package instructions while the chicken cooks.
07 -
Spoon rice onto plates, top with creamy chicken, and drizzle with extra sauce. Garnish with fresh parsley.