Smothered Chicken Rice (Print Version)
# Ingredients:
→ Main Components
01 -
1 cup long-grain rice
02 -
4 skinless, boneless chicken breasts
→ Vegetables & Aromatics
03 -
Fresh parsley for topping
04 -
1 cup broccoli florets
05 -
2 garlic cloves, minced up
06 -
1 onion, diced
07 -
1 cup mushrooms, cut into slices
→ Liquids & Seasonings
08 -
Salt and pepper as needed
09 -
1 tablespoon olive oil
10 -
1 cup heavy whipping cream
# Instructions:
01 -
Set your oven to 350°F (175°C) and let it heat up.
02 -
Drizzle olive oil into a big skillet over medium heat. Sprinkle salt and pepper on the chicken and sear each side for 4-5 minutes. Take them out when they're golden.
03 -
Toss garlic and onion into the same pan. Stir for about 3 minutes until soft. Add broccoli and mushrooms, and cook for another 5 minutes.
04 -
Throw rice into the skillet and stir around for 2 minutes, so it starts to brown lightly. Mix in the heavy cream and chicken broth until it blends.
05 -
Put the chicken back into the pan, tucking it into the creamy rice mix. Bake it all for 25-30 minutes until the chicken is cooked through and rice is fluffy.
06 -
Sprinkle with chopped parsley before serving.
# Notes:
01 -
You can mix in other veggies like peas or bell peppers.
02 -
If you want bolder flavors, swap the chicken breasts for thighs.
03 -
Leftovers stay fresh in the fridge for up to three days.