Creamy Smothered Chicken and Rice
A delightful combination of tender chicken smothered in a rich, creamy sauce, accompanied by fluffy rice, perfect for family dinners or special occasions.
Ingredients
Main Protein
- 1 lb Boneless, skinless chicken breasts Cut into bite-sized pieces.
Starch
- 1 cup Long-grain white rice Rinse under cold water before cooking.
Liquids/Dairy
- 1 can Cream of chicken soup Serves as the base for the sauce.
- 1 cup Chicken broth Mix with cream soup for sauce.
Aromatics & Vegetables
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
Seasoning
- 1 tsp Salt Adjust to taste.
- 1 tsp Black pepper Freshly cracked.
Optional Finishing Ingredients
- 1 cup Cheddar cheese Freshly grated; add before serving.
Instructions
Preparation
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chicken pieces, cooking until they are browned and reach an internal temperature of 165°F, about 6-8 minutes.
- Add the chopped onion and minced garlic to the same pan. Sauté for about 2-3 minutes until the onion is soft and translucent.
Sauce Preparation
- Stir in the cream of chicken soup and chicken broth, ensuring everything is well combined. Bring the mixture to a gentle simmer over low heat for about 5 minutes.
Cooking Rice
- Add your rinsed rice to the skillet, mixing it well into the sauce. Cover the skillet and let it cook on low heat for 20 minutes, or until the rice is tender.
Finishing Touches
- Sprinkle the cheddar cheese evenly on top. Cover the skillet again, letting it sit for an additional 5 minutes until the cheese is melted and bubbly.
Final Steps
- Before serving, taste the dish and adjust the seasoning with more salt and pepper if needed.
- Serve this Creamy Smothered Chicken and Rice hot, possibly with a side salad.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Enhance flavor by adding spices during cooking.