Description
Enjoy a comforting one-pan meal with creamy smothered chicken and rice. This dish features tender chicken breasts, fluffy rice, and a rich sauce made from heavy cream, mushrooms, and peas, making it a perfect choice for a quick weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1 cup of frozen peas
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, paprika, and thyme, coating them evenly on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms, cooking for another 3-4 minutes until mushrooms are tender and garlic is fragrant.
- Stir in the rice, coating it with the flavors, and toast for about 2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- In a separate bowl, combine heavy cream with a pinch of salt and pepper.
- After 15 minutes, stir in the frozen peas and place the seared chicken on top of the rice.
- Pour the heavy cream mixture over the chicken and rice, ensuring the chicken is well-coated.
- Cover and cook on low heat for an additional 10-15 minutes until chicken is cooked through.
- Once the chicken reaches an internal temperature of 165°F, remove from heat and stir gently to combine the sauce with the rice and peas.
- Let sit for a few minutes before serving to thicken the sauce.
- Garnish with freshly chopped parsley before serving.
Notes
- Serve hot directly from the skillet for easy cleanup.
- Pair with a simple side salad or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes