Description
There’s something uniquely comforting about a warm plate of Creamy Smothered Chicken and Rice. The tender chicken, bathed in a rich, savory gravy and served over fluffy rice, is pure comfort food bliss.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 lbs boneless, skinless chicken breast, cut into cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Cook until golden brown on all sides, then transfer to a plate.
- Add onion, garlic, and carrots to the skillet. Sauté until softened, about 5 minutes.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, scraping up browned bits. Stir in thyme and parsley, then simmer for 5 minutes until slightly thickened.
- Stir in heavy cream and return chicken to skillet. Reduce heat to low and simmer for 10 minutes until chicken is cooked through and sauce is creamy.
- Serve over cooked rice and garnish with fresh parsley.
Notes
For a lighter version, substitute heavy cream with evaporated milk or coconut milk. Chicken thighs may be used instead of breasts. To make it gluten-free, replace flour with cornstarch or a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
Keywords: chicken, creamy, rice, comfort food, skillet meal