Print

Amazing Creamy Smothered Chicken and Rice 4 U

smothered chicken and rice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is Amelia and Jacob’s perfect, creamy smothered chicken and rice. We took the best plans and added Jacob’s intuitive seasoning to create this comforting, savory, family-favorite meal. The chicken stays tender under a rich, flavorful gravy, served perfectly over fluffy rice. This recipe is a finished project we are proud to add to our Taste Portfolio.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 cups cooked white rice (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts generously with salt, pepper, thyme, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  3. Reduce heat to medium. Add the chopped onion to the same skillet and cook until softened, about 5 minutes.
  4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 7 minutes.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  7. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the gravy begins to thicken.
  8. Stir in the heavy cream and Worcestershire sauce. Taste the gravy and adjust salt and pepper as needed.
  9. Return the seared chicken breasts to the skillet, nestling them into the creamy gravy.
  10. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
  11. Serve the smothered chicken and gravy immediately over a bed of your fluffy cooked rice. Garnish with fresh parsley.

Notes

  • For extra flavor, you can dredge the chicken lightly in flour before searing.
  • If you prefer a thicker gravy, let it simmer uncovered for a few extra minutes before returning the chicken.
  • Jacob likes to add a splash of dry white wine after cooking the mushrooms for depth.

Nutrition

Find it online: https://tasteportfolio.com/smothered-chicken-and-rice-recipe/