Smothered Chicken and Rice
Tender chicken breasts cooked in a rich, creamy gravy and served over fluffy rice. A comforting, hearty one-pan meal perfect for family dinners.
Ingredients
Scale
- 4 boneless skinless chicken breasts pounded to even thickness
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp paprika
- 0.5 tsp dried thyme
- salt and pepper to taste
- 2 cups cooked white rice prepared separately, day-old preferred
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season chicken breasts on both sides with salt, pepper, paprika, and thyme. Let rest 5 minutes to absorb seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes per side until deep golden brown. Remove and set aside.
- In the same skillet, add diced onion and cook 3 to 4 minutes until softened. Add garlic and stir 1 minute until fragrant.
- Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to form a roux and cook out the raw flour taste.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
- Stir in heavy cream and return chicken to the skillet. Reduce heat to medium-low and simmer 15 to 20 minutes until chicken reaches an internal temperature of 165 degrees F and sauce has thickened. Add a splash of broth if sauce becomes too thick.
- Serve chicken and gravy over cooked rice. Garnish with fresh parsley and serve immediately.
Notes
For extra flavor, add a splash of white wine after cooking the onions. If sauce becomes too thick, thin with additional chicken broth. For a spicier version, add a pinch of cayenne to the seasoning mix. Rice should be cooked separately before starting the chicken.