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Delicious Creamy Smothered Chicken and Rice

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Creamy Smothered Chicken and Rice is a comforting, one-pot meal that combines tender chicken, fluffy rice, and a rich, creamy sauce, making it perfect for a cozy family dinner or a weeknight meal.

Ingredients

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

2 tablespoons chopped parsley for garnish

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set it aside.
  2. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
  3. Add the rice to the skillet and stir for 1-2 minutes, allowing it to toast slightly.
  4. Pour in the cream of chicken soup, chicken broth, and heavy cream. Stir until combined, then add the thyme, paprika, salt, and pepper. Bring to a simmer.
  5. Return the chicken breasts to the skillet, placing them on top of the rice mixture. Cover the skillet with a lid and reduce the heat to low. Let it simmer for 20-25 minutes, until the rice is tender and the chicken is fully cooked.
  6. Remove the chicken from the skillet and set it aside. Stir the shredded cheddar cheese into the rice mixture, allowing it to melt and create a creamy sauce.
  7. Slice the chicken and place it back on top of the rice. Garnish with chopped parsley before serving.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This recipe can be made ahead of time and refrigerated before continuing with the cooking process.
  • If you don’t have heavy cream, you can substitute with half-and-half or a dairy-free alternative like coconut milk.
  • For a spicier version, add cayenne pepper or chopped jalapeños.
  • This recipe can be frozen after cooking and stored for up to 2-3 months.

Nutrition

Find it online: http://recipesbyjanet.com/delicious-creamy-smothered-chicken-and-rice/