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Smothered Chicken and Rice Recipe

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4.1 from 13 reviews

This Smothered Chicken and Rice recipe features tender, seasoned chicken breast pieces cooked in a creamy garlic Parmesan sauce and served over fluffy long grain rice. Perfect for a comforting weeknight meal, it combines rich flavors like smoked paprika and nutmeg with a velvety sauce that brings the dish together beautifully.

  • 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
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook Rice: Prepare the long grain rice according to the package directions until fully cooked and fluffy. Set aside and keep warm.
  2. Cook Chicken: While the rice cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken to the skillet and sear without stirring for 2-3 minutes to develop a crust. Stir and continue cooking for another 3-4 minutes or until the chicken reaches an internal temperature of 165°F and is cooked through. Remove the chicken from the skillet and set aside.
  3. Prepare Sauce Base: Reduce the skillet heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. Stir in the all-purpose flour and cook for about 1 minute, stirring constantly to create a roux (paste) that will thicken the sauce.
  4. Make Cream Sauce: Slowly whisk in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let the sauce simmer for 1-2 minutes until it begins to thicken slightly. Stir in salt, black pepper, nutmeg, and grated Parmesan cheese until the sauce is smooth and creamy.
  5. Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and gently stir to coat them in the creamy sauce. Let everything heat through for another minute or two.
  6. Serve: Spoon the smothered chicken and sauce over the cooked rice. Garnish with freshly chopped parsley and enjoy this comforting, flavorful dish!

Notes

  • For best results, use fresh Parmesan cheese rather than pre-grated to enhance the sauce’s flavor and texture.
  • If you prefer a thicker sauce, simmer a few minutes longer until desired consistency.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Ensure chicken is cooked to an internal temperature of 165°F to guarantee food safety.
  • For a lighter version, substitute heavy cream with half-and-half, though sauce may be less rich.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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