Smothered Chicken and Rice 🍗🍚
Ingredients You’ll Need
Serves 4–6
For the Chicken:
4 boneless, skinless chicken breasts or thighs (or a mix of both)
Salt and pepper , to taste
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
2 tbsp olive oil or butter , for searing
For the Sauce:
2 tbsp unsalted butter
1 medium onion , diced
2 garlic cloves , minced
8 oz sliced mushrooms (optional, but highly recommended)
2 cups chicken broth
1 cup long-grain white rice (or brown rice for a healthier option)
1/2 cup heavy cream (or half-and-half for a lighter version)
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp Worcestershire sauce
1/2 cup frozen peas (optional, for added color and nutrition)
For Garnish:
Fresh parsley , chopped
Extra black pepper , to taste
Step-by-Step Instructions
Step 1: Season the Chicken
Pat the chicken dry with paper towels and season generously with salt, pepper, garlic powder, paprika, and onion powder on both sides.
Step 2: Sear the Chicken
Heat the olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the chicken and sear for 3–4 minutes per side , or until golden brown. Remove the chicken and set aside.
Step 3: Sauté the Vegetables
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant. If using mushrooms, add them now and cook until they release their moisture and soften (about 5 minutes).
Step 4: Build the Dish
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the rice, thyme, Worcestershire sauce, and a pinch of salt and pepper.
Return the seared chicken to the skillet, nestling it into the rice mixture. Bring the liquid to a simmer.
Step 5: Cook
Cover the skillet with a lid and reduce the heat to low. Simmer for 20–25 minutes , or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/75°C).
During the last 5 minutes of cooking, stir in the heavy cream and frozen peas (if using).
Step 6: Serve
Garnish with freshly chopped parsley and an extra sprinkle of black pepper. Serve hot directly from the skillet.