Description

This creamy smothered chicken and rice is comfort food at its best. With its rich flavors, simple prep, and satisfying ingredients, it’s perfect for a quick dinner!

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 rice according to package directions.
In a large skillet, heat olive oil over medium-high heat. Season chicken with onion powder, garlic powder, paprika, salt, and pepper, and add it to the skillet. Sear for 2-3 minutes, then stir and continue to cook for 3-4 minutes until the chicken reaches an internal temperature of 165˚F. Remove chicken and set aside.
Reduce skillet heat to medium and add butter, allowing it to melt. Stir in minced garlic and cook for about 30 seconds. Add flour and stir to create a paste, cooking for about 1 minute.
Whisk in chicken broth and heavy cream, bringing the mixture to a simmer. Simmer for 1-2 minutes until thickened. Stir in salt, pepper, nutmeg, and parmesan cheese, then add the chicken back to the skillet.
Serve the smothered chicken over the cooked rice and garnish with chopped parsley.

Notes

This dish can be customized with additional vegetables for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For added flavor, consider marinating the chicken before cooking.

Nutrition

Serving Size: 1 serving
Calories: 470
Sugar: 1g
Sodium: 780mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 30g
Cholesterol: 150mg