Description
Enjoy a comforting dish of creamy smothered chicken rice, featuring tender chicken breasts served over fluffy rice in a rich sauce. Perfect for family dinners or impressing guests with minimal effort, this recipe combines savory flavors and creamy textures for a delightful meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1 cup of frozen peas
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, paprika, and thyme. Rub the spices into the chicken for even flavor.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and cover with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium and add butter. Once melted, add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms to the skillet. Sauté for another 3-4 minutes until mushrooms are tender.
- Stir in the rice, coating it with the onion and mushroom mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- In a separate bowl, combine heavy cream with a pinch of salt and pepper. Optionally, add more paprika or thyme for extra flavor.
- Once the rice is cooked, stir in frozen peas and the heavy cream mixture. Mix well to combine.
- Return the cooked chicken breasts to the skillet, nestling them into the rice and creamy mixture. Spoon sauce over the chicken.
- Cover the skillet and let everything simmer together for an additional 5-10 minutes to meld flavors and heat the chicken through.
- Remove from heat and let sit for a couple of minutes to thicken the sauce.
- Serve by spooning a generous portion of the creamy chicken and rice onto each plate, ensuring plenty of sauce and peas.
- Garnish with freshly chopped parsley before serving.
Notes
- For added vegetables, consider including diced carrots or bell peppers when sautéing the onions and mushrooms.
- For a spicy kick, add a pinch of red pepper flakes to the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes