Indulge in a heartwarming meal with this Creamy Smothered Chicken and Rice recipe. Combining tender chicken with a luscious creamy mushroom sauce and perfectly cooked rice, this dish brings comfort to your table.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup sliced mushrooms
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper to taste
1 1/2 cups long-grain white rice
3 cups chicken broth
1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add butter and let it melt. Saute the mushrooms until they are golden and soft, about 5 minutes. Stir occasionally.
Add minced garlic and cook until fragrant, about 1 minute. Sprinkle in flour, stirring continuously until it forms a paste. Adjust the heat to prevent the flour from burning.
Gradually whisk in chicken broth, ensuring no lumps remain. Add heavy cream and thyme, stirring until the sauce thickens, about 5-7 minutes.
In a baking dish, combine rice, chicken broth, and olive oil. Arrange the seared chicken breasts over the rice and pour the creamy mushroom sauce over the top.
Cover the dish with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes.
Check that the rice is tender and the chicken is cooked through. Serve hot, garnished with fresh parsley if desired.
