Smothered Chicken and Rice

 

What You’ll Need (Serves 4):

• 4 boneless, skinless chicken breasts (or thighs), cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• Salt and black pepper, to taste
• ½ teaspoon paprika (optional, for flavor and color)
• Fresh parsley, chopped (for garnish)
• 3 cups cooked rice (white, brown, or your favorite variety)

Instructions:

1️⃣ Prep the Ingredients:
Chop your onion and mince the garlic. Cut the chicken into bite-sized chunks and season with salt, pepper, and paprika (if using).

2️⃣ Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4–5 minutes, or until browned on all sides (it doesn’t need to be cooked through yet). Remove from the pan and set aside.

3️⃣ Sauté the Aromatics:
In the same skillet, add a little more oil if needed, then sauté the diced onion for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

4️⃣ Deglaze and Simmer:
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer.

5️⃣ Add the Chicken Back:
Return the browned chicken to the skillet, reduce heat to low, cover, and let simmer for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6️⃣ Serve Over Rice:
Spoon the smothered chicken and creamy sauce over warm cooked rice. Garnish with chopped parsley and serve hot.