Description

This Creamy Smothered Chicken and Rice is a comforting dish featuring tender chicken, rich sauces, and fluffy rice, ideal for a quick and satisfying meal.

Ingredients

Scale

1 cup long grain rice
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into bite sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cup chicken broth
1½ cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
¼ teaspoon nutmeg
½ cup grated Parmesan cheese
Fresh parsley, chopped

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Instructions

Cook the rice according to package directions.
In a large skillet, heat olive oil over medium-high heat. Season the chicken with onion powder, garlic powder, smoked paprika, salt, and pepper. Add the chicken to the skillet and sear for 2-3 minutes, then stir and cook for an additional 3-4 minutes or until fully cooked (165˚F internal temp). Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add butter to the skillet and melt, then stir in minced garlic and cook for about 30 seconds. Add the flour and stir to form a paste, about 1 minute.
Whisk in chicken broth and heavy cream, bringing the mixture to a simmer. Let simmer for 1-2 minutes until it thickens. Stir in salt, pepper, nutmeg, and Parmesan cheese. Incorporate the chicken back into the sauce.
Serve the smothered chicken over the cooked rice and garnish with freshly chopped parsley.

Notes

For extra flavor, try marinating the chicken in the spices for an hour before cooking.
Feel free to substitute the chicken with turkey or add vegetables like spinach or mushrooms for added nutrition.
This dish reheats well, making it great for leftovers.

Nutrition

Serving Size: 1 serving
Calories: 742
Sugar: 1g
Sodium: 933mg
Fat: 44g
Saturated Fat: 24g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 45g
Cholesterol: 171mg