Creamy Smothered Chicken and Rice
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and Cutting Board
- Sauce whisk
- Measuring cups/spoons
- Pot or rice cooker (for the rice)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil or butter
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- 1 cup heavy cream or milk
- Salt and black pepper to taste
- 2 cups cooked white or brown rice
Instructions
- Cook Chicken:Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear chicken 5–6 minutes per side until golden brown and fully cooked. Remove and set aside.
- Sauté Aromatics:In the same skillet, sauté diced onion for 2–3 minutes until soft. Add minced garlic and cook for 1 minute.
- Make Creamy Sauce:Sprinkle flour over the onions and stir for 1 minute. Slowly whisk in chicken broth, then add cream. Simmer until thickened, about 5 minutes.
- Smother the Chicken:Return chicken to the skillet. Spoon sauce over it, cover, and simmer on low heat for 5–10 minutes. Add cheese (optional) and stir gently.
- Serve:Plate warm rice and top with smothered chicken and sauce. Garnish with chopped parsley if desired.