Description
Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender chicken breasts simmered in a rich, creamy mushroom and garlic sauce with perfectly cooked white rice. This hearty meal combines savory flavors and textures, making it an ideal family dinner that’s both easy to prepare and satisfying.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
Sauce and Rice
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon paprika
- 1 cup uncooked white rice
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the skillet dish.
- Season Chicken: Season the chicken breasts evenly with salt, black pepper, garlic powder, and onion powder.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for about 4 minutes on each side until they develop a golden brown crust. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add butter and sauté the diced onions and minced garlic until translucent. Add the sliced mushrooms and cook until softened.
- Make Roux: Sprinkle the flour over the onion and mushroom mixture, stirring constantly for 1 minute to cook out the raw flour taste and create a roux.
- Add Liquids: Slowly whisk in the chicken broth, ensuring the mixture is smooth with no lumps. Then stir in the heavy cream, sour cream, and paprika to create a creamy sauce.
- Combine Rice and Chicken: Pour in the uncooked white rice and stir to incorporate it into the sauce. Nestle the seared chicken breasts back into the skillet so they are partially submerged in the sauce and rice mixture.
- Bake: Cover the skillet with a lid or foil and transfer it to the oven. Bake for 30 to 35 minutes, or until the rice is tender and the chicken is thoroughly cooked.
- Serve: Remove from oven and allow the dish to rest for a few minutes. Garnish with chopped fresh parsley before serving to add freshness and color.
Notes
- This recipe requires an oven-safe skillet; cast iron works great.
- For extra flavor, you can add a splash of white wine to the sauce before baking.
- Make sure the chicken breasts are evenly sized for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Use long-grain white rice for best results; different rice types will alter cooking time and texture.
