Smothered Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup long-grain rice
03 -
1 cup heavy cream
04 -
1 onion, chopped
05 -
2 cloves garlic, minced
06 -
1 cup mushrooms, sliced
07 -
1 cup broccoli florets
08 -
1 tablespoon olive oil
09 -
Salt and pepper to taste
10 -
Fresh parsley for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then brown on both sides, about 4-5 minutes per side. Remove and set aside.
03 -
In the same skillet, add onion and garlic. Sauté until translucent, about 3 minutes. Add mushrooms and broccoli, and cook for another 5 minutes.
04 -
Stir in rice and cook for 2 minutes, allowing the rice to absorb flavors.
05 -
Pour in chicken broth and heavy cream, stirring to combine. Place the browned chicken breasts back into the skillet, covering them with the rice mixture.
06 -
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.
07 -
Garnish with fresh parsley before serving.
# Notes:
01 -
Feel free to add other vegetables like bell peppers or peas.
02 -
For a richer flavor, use chicken thighs instead of breasts.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.