Looking for a comforting meal that’s easy to make and impresses everyone? Our Smothered Chicken and Rice recipe is perfect. It has tender chicken, creamy rice, and lots of veggies. It’s great for family dinners or meals with friends.
Ingredients:
4 boneless, skinless chicken breasts
1 cup long-grain rice
1 cup heavy cream
Salt and pepper to taste
1 onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 cup broccoli florets
1 tablespoon olive oil
Fresh parsley for garnish
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat.
Season the chicken breasts with salt and pepper. Brown them on both sides in the skillet, about 4-5 minutes per side. Once browned, remove and set aside.
In the same skillet, add chopped onion and minced garlic. Sauté until they become translucent, about 3 minutes.
Add mushrooms and broccoli to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the long-grain rice. Cook for 2 minutes, allowing the rice to absorb the flavors from the vegetables.
Pour in the chicken broth and heavy cream. Stir well to combine all ingredients.
Place the browned chicken breasts back into the skillet, making sure they are well-covered with the rice mixture.
Transfer the skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Garnish with fresh parsley before serving.
Serving Tips:
Serve Hot and Fresh: Present Smothered Chicken and Rice immediately after baking for the best taste and texture.
Pair with Complementary Sides: Accompany the dish with a crisp green salad, steamed vegetables, or crusty bread to enhance the meal.
Garnish Thoughtfully: Add a sprinkle of fresh parsley over the dish before serving for an appealing presentation.
Storage Tips:
Refrigerate Leftovers: Store any uneaten portions in an airtight container in the refrigerator for up to 3 days.
Reheat with Care: To enjoy leftovers, gently reheat in the microwave or on the stovetop until warmed through. Add a splash of chicken broth or cream to maintain moisture.
Avoid Freezing: Due to the creamy texture, freezing may alter the consistency of the dish. It’s best enjoyed fresh or refrigerated.
FAQs:
Can I use a different type of rice for this recipe?
Yes, you can use other types of rice, such as basmati or jasmine rice. However, cooking times may vary. Long-grain rice is recommended for its ability to absorb flavors and maintain a firm texture without becoming mushy. If using a different type of rice, keep an eye on the cooking time and adjust liquid quantities as needed.
Can I make this recipe ahead of time?
Yes, you can prepare Smothered Chicken and Rice ahead of time. To do so, follow the recipe up to the point of baking. Cover and refrigerate the skillet (make sure it’s oven-safe). When ready to serve, preheat the oven and bake as directed, adding an extra 5-10 minutes to ensure it’s heated through.
How do I store leftovers?
Put leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave-safe dish. Microwave until it’s hot, or heat it in a skillet with a bit of chicken broth or cream.
Can I add other vegetables or ingredients to this dish?
Yes, you can! Add your favorite veggies or ingredients to make it your own. Bell peppers, carrots, or peas are great choices. You can also add cooked bacon or cheese for more flavor. Just remember to adjust cooking times for everything to be just right.
Conclusion:
Our Smothered Chicken and Rice recipe is a delicious, creamy dish you’ll love. It’s easy to make and very satisfying. It’s perfect for cozy nights at home. Try it today and make it your new go-to dinner!
Smothered Chicken and Rice
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long-grain rice
- 1 cup heavy cream
- Salt and pepper to taste
- 1 onion chopped
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper. Brown them on both sides in the skillet, about 4-5 minutes per side. Once browned, remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until they become translucent, about 3 minutes.
- Add mushrooms and broccoli to the skillet. Cook for another 5 minutes, stirring occasionally.
- Stir in the long-grain rice. Cook for 2 minutes, allowing the rice to absorb the flavors from the vegetables.
- Pour in the chicken broth and heavy cream. Stir well to combine all ingredients.
- Place the browned chicken breasts back into the skillet, making sure they are well-covered with the rice mixture.
- Transfer the skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- Garnish with fresh parsley before serving.
Notes
- You can customize this dish by adding vegetables like bell peppers or peas.
- For a deeper, more savory flavor, try using chicken thighs instead of breasts.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
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