Description
Southern Creamy Smothered Chicken and Rice delivers pure comfort right to your dinner table. Tender chicken nestled in a rich, velvety sauce becomes the ultimate weeknight meal that feels like a warm hug from grandma’s kitchen.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Supporting Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Cooking Fats and Liquid Base:
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded Parmesan cheese
- 1 cup white rice (long-grain or jasmine)
- 2 cups chicken broth or water
- ½ teaspoon salt
Instructions
- Boil 2 cups (480 ml) chicken broth in a saucepan. Add 1 cup (192 g) white rice and ½ teaspoon salt. Reduce heat to low, cover, and simmer for exactly 15 minutes until liquid absorbs completely.
- Blend 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika in a small bowl. Thoroughly coat 4 chicken breasts with this seasoning mixture.
- Heat 2 tablespoons olive oil in a large skillet at medium-high temperature (375°F/190°C). Cook chicken for 4-5 minutes per side until golden brown exterior develops. Transfer chicken to a separate plate.
- Melt 2 tablespoons butter in the same skillet. Sauté ½ cup finely chopped onions for 2-3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until aromatic.
- Pour 1 cup chicken broth into the skillet, scraping accumulated browned bits from pan surface. Introduce 1 cup heavy cream, 1 teaspoon Italian seasoning, ½ teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
- Whisk ½ cup shredded Parmesan cheese into the sauce until smoothly melted. Allow sauce to simmer and slightly thicken.
- Return chicken to skillet, coating each piece generously with sauce. Reduce heat and simmer for 5 minutes to ensure chicken reaches 165°F (74°C) internal temperature.
- Plate rice first, then position chicken on top. Drizzle remaining sauce over the dish. Optional: Garnish with fresh parsley or extra Parmesan cheese.
Notes
- Use chicken breasts of similar size and thickness to ensure even cooking and prevent dry or undercooked spots.
- Let the chicken rest after seasoning to help the spices penetrate the meat and create a more flavorful dish.
- If your skillet isn’t large enough, cook the chicken in batches to maintain a good sear and prevent steaming.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, keeping in mind the sauce will be less rich and creamy.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 484 kcal
- Sugar: 1 g
- Sodium: 514 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 109 mg