Description
Enjoy a comforting one-pan meal with creamy smothered chicken and rice, featuring tender chicken breasts in a rich sauce with mushrooms, peas, and herbs. Perfect for any occasion!
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.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts.
- Cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms, sautéing for another 3-4 minutes until mushrooms are tender.
- Stir in the rice, toasting it for about 2 minutes while stirring frequently.
- Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- In a separate bowl, combine heavy cream with a pinch of salt and pepper.
- Once rice is cooked, stir in frozen peas and the heavy cream mixture. Simmer for an additional 5 minutes until peas are heated through and sauce thickens.
- Return cooked chicken breasts to the skillet, nestling them into the creamy rice mixture. Spoon sauce over the chicken.
- Cover and let simmer for another 5 minutes to meld flavors.
- Remove from heat and sprinkle with fresh chopped parsley for garnish.
- Serve hot from the skillet or plate individually for a formal dining experience.
- Pair with a simple side salad or steamed vegetables.
- For added heat, sprinkle red pepper flakes or hot sauce on each serving.
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat in a microwave-safe dish for 1-2 minutes, stirring halfway through.
Notes
- Feel free to customize the vegetables by adding bell peppers or spinach for extra nutrition.
- This dish can also be made with brown rice; just adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes