Description
Smothered Chicken and Rice is a comforting and indulgent dish that brings together tender, seasoned chicken breasts smothered in a rich, creamy mustard sauce, served over a bed of fluffy white rice.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
For the sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 4 slices bacon, cooked and crumbled
- 2 tbsp fresh parsley, chopped (optional)
For the rice:
- 3 cups cooked white rice
Instructions
1️⃣ Season the chicken: Rub the chicken breasts with olive oil. Sprinkle with garlic powder, paprika, salt, and pepper to evenly coat.
2️⃣ Cook the chicken: In a large skillet, heat a little olive oil over medium heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
3️⃣ Make the sauce: In the same skillet, lower the heat to medium-low and add the chicken broth, heavy cream, and Dijon mustard. Stir well and let it simmer for 5 minutes, allowing the sauce to thicken and become creamy.
4️⃣ Smother the chicken: Return the cooked chicken to the skillet, spooning the creamy sauce over the chicken. Let it simmer for an additional 3-4 minutes to allow the flavors to meld together.
5️⃣ Prepare the rice: While the chicken is simmering, heat the cooked rice if necessary. You can do this in a microwave or on the stove.
6️⃣ Serve: Place a bed of rice on each plate and top with the smothered chicken. Spoon extra sauce over the top, and sprinkle with crumbled bacon and fresh parsley (if using). Serve hot.
Notes
- You can substitute the white rice with brown rice or cauliflower rice for a healthier twist.
- Add vegetables like sautéed spinach or steamed broccoli for a more well-rounded meal.
- For a richer flavor, feel free to use half-and-half instead of heavy cream.
- Prep Time: 10 mins
- Cook Time: 20 mins