Smothered Chicken and Rice (Print-Friendly Version)

Juicy chicken, creamy savory sauce, and fluffy rice make a cozy weeknight dinner with rich flavor in every bite.

# What You’ll Need to Make This:

→ Main Components

01 - 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 200 g long-grain white rice

→ Sauce Base

03 - 240 ml heavy cream
04 - 240 ml chicken broth
05 - 30 g unsalted butter
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 15 g all-purpose flour

→ Seasonings and Garnishes

09 - 1 teaspoon paprika
10 - 1 teaspoon dried Italian herbs
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Fresh parsley, finely chopped, for garnish

# How to Prepare:

01 - Sprinkle the chicken pieces with salt, freshly ground black pepper, and paprika, ensuring even coating.
02 - In a large skillet, melt butter over medium heat. Add seasoned chicken and cook until golden on all sides, about 4–5 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring continuously.
04 - Sprinkle flour over the onions and garlic, stirring to combine. Gradually pour in chicken broth while whisking to prevent lumps. Add heavy cream and continue whisking until smooth and beginning to thicken, about 2–3 minutes.
05 - Add dried Italian herbs, additional paprika if desired, salt, and black pepper. Taste and adjust seasoning as necessary.
06 - Return the seared chicken to the skillet with the sauce. Reduce heat to low and simmer for 8–10 minutes, or until the chicken is fully cooked and sauce is creamy.
07 - Meanwhile, cook rice according to package instructions in lightly salted water until tender and fluffy. Drain any excess liquid.
08 - Spoon the prepared rice onto plates and top with smothered chicken and sauce. Garnish generously with chopped fresh parsley before serving.

# Extra Tips:

01 - For added heat, include cayenne pepper or red pepper flakes during seasoning. Lighten the sauce by substituting heavy cream with half-and-half if preferred. Store leftovers refrigerated in an airtight container for up to 3 days, or freeze for up to 1 month.

Return