Description
Indulge in the ultimate comfort food with this Creamy Smothered Chicken and Rice recipe. Tender seared chicken breasts smothered in a rich, creamy mushroom sauce served over fluffy white rice – a satisfying and flavorful meal that will warm your soul.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Mushroom Sauce:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms (cremini or white button)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- Salt to taste
Instructions
- Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Sprinkle this mixture evenly over both sides of the chicken breasts.
- Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Sear the seasoned chicken breasts for about 4-5 minutes per side, until golden brown.
- Set Aside: Remove the seared chicken breasts from the skillet and set them aside on a plate. Cover loosely with foil.
- Sauté the Aromatics: In the same skillet, add the chopped onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender.
- Create the Roux: Sprinkle the flour over the onion and mushroom mixture. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Deglaze the Pan: If using, pour the dry white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two to reduce slightly.
- Add the Broth and Seasonings: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the dried thyme, dried rosemary, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low.
- Simmer and Thicken: Let the sauce simmer for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Add the Cream: Stir in the heavy cream and season with salt and pepper to taste. Be careful not to boil the sauce after adding the cream, as it can curdle.
- Return the Chicken: Gently place the seared chicken breasts back into the skillet with the creamy mushroom sauce. Make sure the chicken is mostly submerged in the sauce.
- Simmer and Finish Cooking: Cover the skillet and let the chicken simmer in the sauce for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Combine Ingredients(Rice): In a medium saucepan, combine the rice, chicken broth, butter, and salt.
- Bring to a Boil(Rice): Bring the mixture to a boil over medium-high heat.
- Simmer and Cook(Rice): Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time!
- Fluff and Rest(Rice): Remove the saucepan from the heat and let the rice rest, covered, for 5-10 minutes. This allows the steam to redistribute and prevents the rice from becoming sticky. Fluff the rice with a fork before serving.
- Serve: Spoon a generous portion of the cooked rice onto each plate. Top with a creamy smothered chicken breast and plenty of the mushroom sauce.
- Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness.
- Enjoy!
Notes
- You can customize the herbs in the sauce to suit your taste preferences.
- For a thicker sauce, you can adjust the amount of flour used in the recipe.
- Feel free to add more vegetables like peas or carrots for extra color and nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
Keywords: Creamy Smothered Chicken, Chicken and Rice, Comfort Food Recipe
