Creamy Smothered Chicken and Rice
A comforting one-pan dish featuring tender chicken, flavorful rice, and a rich creamy sauce, perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure chicken is tender and juicy.
- 1 cup rice Feel free to use brown rice, adjust cooking time accordingly.
- 2 cups chicken broth
- 1 cup cream of mushroom soup Can substitute with cream of chicken soup.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons olive oil For cooking the chicken.
- to garnish Fresh parsley Add for presentation.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and paprika, then add them to the skillet.
- Cook until browned on both sides and cooked through, about 6-7 minutes per side.
- Remove chicken from the skillet and set aside.
Cooking
- In the same skillet, add diced onion and minced garlic.
- Sauté until the onion is translucent.
- Add the rice, chicken broth, and cream of mushroom soup to the skillet.
- Stir well to combine.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- Garnish with fresh parsley before serving.
Notes
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days or freeze in a freezer-safe container for up to 2 months. Reheat properly before serving.