Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sizzle Up Creamy Smothered Chicken And Rice

Sizzle Up Creamy Smothered Chicken And Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Dinner just got upgraded! This Sizzle Up Creamy Smothered Chicken is what happens when comfort food meets gourmet flavor without the fuss. Warning: May cause family to request seconds before finishing firsts.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 2 cups white rice, long-grain preferred
  • 4 cups chicken broth, divided
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 8 oz mushrooms, sliced (optional but recommended)
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse rice under cold water. In a saucepan, bring 2 cups chicken broth and 2 cups water to a boil. Add rice and a pinch of salt, reduce heat to low. Cover and cook for 18 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.
  2. Pat chicken breasts dry and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes on first side, then 4-5 minutes on second side until nearly cooked through. Remove to a plate and tent with foil.
  3. Reduce heat to medium and add butter to skillet. Add onions and cook 3-4 minutes until softened. Add mushrooms and cook 3-4 minutes until browned. Add garlic and cook 30 seconds until fragrant.
  4. Sprinkle flour over vegetables and cook 1-2 minutes, stirring constantly. Slowly whisk in remaining 2 cups chicken broth, scraping up browned bits. Simmer 3 minutes until slightly thickened.
  5. Reduce heat to low and stir in heavy cream, dried herbs, and salt and pepper to taste. Simmer gently 2-3 minutes until sauce begins to thicken.
  6. Return chicken to skillet, spooning sauce over top. Sprinkle with Parmesan. Cover and simmer 5-7 minutes until chicken reaches 165°F and sauce has thickened.
  7. Serve chicken over rice, generously spooning sauce over both. Garnish with fresh parsley.

Find it online: https://cookingcircuit.com/sizzle-up-creamy-smothered-chicken-and-rice/