Creamy Smothered Chicken and Rice
A comforting dish featuring tender chicken breasts, fluffy rice, and a rich creamy sauce, perfect for busy nights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Seasoned with salt and pepper
- 1 cup rice Use white rice for the best results
- 1 can cream of chicken soup Use a good quality for better taste
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream Or use half-and-half for a lighter option
- to taste salt and pepper
- as needed olive oil For cooking the chicken
- for garnish fresh parsley
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with salt and pepper and cook until golden brown on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add chopped onion and garlic; sauté until softened.
Cooking
- Stir in the cream of chicken soup, chicken broth, and heavy cream; mix until well combined.
- Add rice and return chicken to the skillet, ensuring it's submerged in the sauce.
- Cover and simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Garnish with fresh parsley before serving.
Notes
Serve the creamy smothered chicken and rice hot with steamed vegetables or a salad. Leftovers can be stored in an airtight container for up to three days in the refrigerator or frozen for three months.