Description
This Smothered Chicken and Rice recipe combines tender, seasoned chicken breasts with a creamy, flavorful rice mixture loaded with vegetables like mushrooms, broccoli, onions, and garlic. The dish is cooked in a skillet and finished in the oven, resulting in a comforting, hearty meal perfect for family dinners.
Ingredients
Scale
Chicken and Rice
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 cup chicken broth
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish later.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat to sauté the ingredients.
- Brown Chicken: Season the chicken breasts with salt and pepper, then brown them on both sides in the skillet for about 4-5 minutes per side until golden. Remove and set aside.
- Sauté Onions and Garlic: In the same skillet, add the chopped onion and minced garlic, cooking until the onions become translucent, about 3 minutes.
- Add Vegetables: Add the sliced mushrooms and broccoli florets to the skillet, cooking for another 5 minutes to soften.
- Cook Rice: Stir in the long-grain rice and cook for 2 minutes, allowing it to absorb the flavors from the vegetables and skillet.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring well to combine all ingredients into a creamy mixture.
- Combine Chicken and Rice: Place the browned chicken breasts back into the skillet, nestling them within the rice mixture and ensuring they are covered.
- Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is cooked through and rice is tender.
- Garnish and Serve: Remove from oven and garnish with fresh parsley before serving warm.
Notes
- You can substitute broccoli with other vegetables like green beans or spinach according to your preference.
- For a lighter version, use half-and-half instead of heavy cream.
- If you do not have a skillet safe for oven, transfer the mixture to a baking dish before baking.
- Make sure to brown the chicken properly for deeper flavor and better texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
