Description
This Smothered Chicken and Rice recipe is a comforting and hearty dish featuring tender chicken breasts cooked in a creamy blend of heavy cream, sautéed mushrooms, broccoli, and aromatic vegetables. The chicken is first browned on the stovetop for enhanced flavor, then baked with rice in a creamy sauce until perfectly cooked through and tender. Ideal for a satisfying family meal, this dish combines simple ingredients into a delicious, one-pan casserole-style dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Vegetables & Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 cup long-grain rice
Liquids
- 1 cup chicken broth
- 1 cup heavy cream
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dish.
- Brown Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Brown each chicken breast for about 4-5 minutes per side until golden. Remove and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and minced garlic and sauté for about 3 minutes until the onion turns translucent, releasing a fragrant aroma.
- Cook Vegetables: Add the sliced mushrooms and broccoli florets to the skillet, cooking for another 5 minutes until the vegetables soften and begin to release their flavors.
- Add Rice: Stir in the long-grain rice and cook for 2 more minutes to allow the rice to absorb the flavors from the vegetables and seasonings.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream, stirring thoroughly to combine. Bring this mixture to a gentle simmer to meld all the flavors.
- Combine Chicken and Rice: Nestle the browned chicken breasts back into the skillet, covering them with the creamy rice and vegetable mixture.
- Bake in Oven: Carefully transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken is fully cooked and the rice is tender.
- Garnish and Serve: Remove the skillet from the oven and garnish the dish with fresh parsley before serving hot.
Notes
- You can substitute broccoli with other vegetables like spinach or green beans based on preference.
- For a lighter version, use half-and-half instead of heavy cream.
- If you don’t have chicken broth, vegetable broth or water with added seasonings can be used.
- Ensure the chicken breasts are pounded to an even thickness for uniform cooking.
- This dish cooks best in an oven-safe skillet or casserole dish for easy transfer from stovetop to oven.
