Print

Sizzle Up Creamy Smothered Chicken And Rice

Print Recipe

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (or thighs)

  • 1 ½ cups long-grain white rice (uncooked)

  • 2 tablespoons olive oil

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 2 cups low-sodium chicken broth

  • 1 cup heavy cream (or half-and-half)

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme

  • Salt and black pepper, to taste

  • Fresh parsley, for garnish

Instructions

  • Cook rice according to package directions, preferably in chicken broth. Fluff and set aside.

  • Pat chicken dry and season with salt, pepper, and paprika.

  • Heat olive oil in a skillet and sear chicken 4–5 minutes per side until golden. Remove and set aside.

  • In the same skillet, melt butter. Stir in flour and whisk 1 minute to make a roux.

  • Slowly add chicken broth, whisking constantly until smooth and thickened.

  • Stir in cream, thyme, and a pinch of paprika. Simmer 5 minutes.

  • Return chicken to skillet, cover, and cook on low 15 minutes until done (165°F internal).

  • Serve chicken and gravy over rice. Garnish with parsley.

Nutrition

Find it online: https://notereceipt.com/sizzle-up-creamy-smothered-chicken-and-rice/