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Smothered Chicken and Rice Recipe

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4.1 from 14 reviews

This comforting Smothered Chicken and Rice recipe offers tender, seasoned chicken bites cooked in a creamy, flavorful sauce and served over perfectly cooked long grain rice. The dish features a rich combination of garlic, smoked paprika, and Parmesan cheese with a subtle hint of nutmeg, creating a deliciously hearty meal perfect for family dinners.

  • Total Time: 27 minutes
  • Yield: 6 servings

Ingredients

Rice

  • 1 cup long grain rice

Chicken

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1½ cups chicken broth
  • 1½ cups heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ½ cup grated Parmesan cheese

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the rice: Prepare the long grain rice according to the package directions until fully cooked and fluffy. Set aside and keep warm.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add chicken to the skillet and sear undisturbed for 2-3 minutes. Stir and continue to cook for an additional 3-4 minutes until chicken is cooked through and registers 165°F internally. Remove the chicken from the skillet and set aside.
  3. Prepare the sauce base: Lower heat to medium and add butter to the same skillet. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant. Add the flour and stir continuously for about 1 minute until it forms a smooth paste (roux).
  4. Make the creamy sauce: Gradually whisk in chicken broth and heavy cream into the roux. Bring the mixture to a gentle simmer and cook for 1-2 minutes until the sauce begins to thicken. Season the sauce with salt, black pepper, and nutmeg, then stir in the grated Parmesan cheese until melted and combined.
  5. Combine chicken and sauce: Return the cooked chicken pieces back into the skillet with the creamy sauce. Stir to coat the chicken evenly with the sauce and heat through for another minute or two.
  6. Serve: Spoon the smothered chicken and creamy sauce over the prepared rice. Garnish with freshly chopped parsley and serve hot for a hearty and satisfying meal.

Notes

  • Use freshly grated Parmesan for best flavor and smooth sauce texture.
  • If you prefer a thicker sauce, simmer a little longer before adding the chicken back in.
  • Feel free to substitute chicken thighs for a juicier, more flavorful alternative.
  • Adjust seasonings to taste, especially salt and pepper, based on your preference.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/smothered-chicken-and-rice-recipe-2/