Description
A cozy one-pan dinner with tender chicken, fluffy rice, and a rich, velvety sauce that all cook together for an easy weeknight comfort meal.
Ingredients
Scale
- 1 1/2 lb boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 cups long-grain white rice, rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup sliced mushrooms (optional)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken on all sides with the salt, black pepper, garlic powder, and paprika.
- Heat the olive oil in a deep skillet or Dutch oven over medium-high heat, then add the chicken and brown it on both sides, about 3 to 4 minutes per side. Transfer the browned chicken to a plate.
- Reduce the heat to medium, add the butter to the same pan, and stir in the diced onion, minced garlic, and sliced mushrooms. Cook, stirring often, until the vegetables soften and start to turn golden.
- Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly, until the flour is fully moistened and lightly toasted.
- Slowly whisk in the chicken broth, then add the milk or half-and-half, whisking until the sauce becomes smooth and begins to thicken.
- Stir in the rinsed rice, then nestle the browned chicken pieces back into the skillet, making sure they sit in the sauce.
- Cover the pan, reduce the heat to low, and simmer gently for 20 to 25 minutes, stirring once or twice, until the rice is tender and the chicken is cooked through.
- Remove the lid, stir in the shredded cheddar cheese if using, and let the skillet rest for 5 minutes. Sprinkle with chopped parsley and serve hot.
Notes
- If the skillet looks dry while the rice cooks, stir in a splash of extra broth or milk to keep the sauce creamy.
- Let the finished creamy smothered chicken rice rest, covered, for a few minutes so the rice can finish steaming and stay fluffy.
- You can fold in peas, spinach, or small broccoli florets during the last few minutes of cooking for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a little extra broth or milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl (about 1 1/2 cups)
- Calories: 720
- Sugar: 5
- Sodium: 900
- Fat: 27
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 2
- Protein: 45
- Cholesterol: 160