Description
Smothered Chicken and Rice is a comforting, one-pan dish that brings together juicy, seasoned chicken breasts, creamy rice, and a medley of vegetables. Baked to perfection, this meal is hearty and satisfying, perfect for a cozy dinner. With a rich combination of heavy cream, mushrooms, and broccoli, this recipe is sure to become a family favorite!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
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Preheat the oven to 350°F (175°C).
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In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Brown the chicken on both sides for about 4-5 minutes per side, then remove and set aside.
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In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.
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Add the sliced mushrooms and broccoli florets to the skillet. Cook for another 5 minutes until the vegetables begin to soften.
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Stir in the rice and cook for an additional 2 minutes, allowing the rice to absorb the flavors from the vegetables and seasonings.
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Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
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Place the browned chicken breasts back into the skillet, covering them with the rice mixture.
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Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
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Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like bell peppers, peas, or carrots for added flavor and color.
- For a richer flavor, you can use chicken thighs instead of chicken breasts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sautéing, Baking
- Cuisine: American