Description
This Smothered Chicken and Rice recipe features tender boneless, skinless chicken breasts cooked with a creamy mixture of heavy cream, mushrooms, broccoli, and long-grain rice. The dish is browned on the stovetop then baked in the oven, creating a comforting one-pan meal bursting with savory flavors and a luscious texture, perfect for a family dinner.
Ingredients
Scale
Chicken and Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 cup heavy cream
- 1 cup chicken broth
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish later.
- Brown Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Brown the chicken on both sides for about 4-5 minutes per side until golden but not fully cooked, then remove and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant.
- Cook Vegetables: Add the sliced mushrooms and broccoli florets to the skillet. Cook for another 5 minutes until the vegetables soften slightly.
- Add Rice: Stir in the long-grain rice and cook for an additional 2 minutes to let the rice absorb the flavors from the vegetables and seasonings.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring gently to combine all ingredients. Bring the mixture to a simmer on the stovetop.
- Assemble and Bake: Place the browned chicken breasts back into the skillet, nestling them into the rice mixture so they are partially covered. Transfer the entire skillet to the preheated oven.
- Bake: Bake uncovered for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender, soaking up the creamy sauce.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve warm for a hearty and comforting meal.
Notes
- You can substitute heavy cream with half-and-half for a lighter dish, but the texture will be slightly less rich.
- Use a large oven-safe skillet or cast-iron pan to easily transfer from stovetop to oven.
- If you prefer, chicken thighs can be used instead of breasts; adjust baking time accordingly.
- To avoid overcooking the chicken, check internal temperature with a meat thermometer.
- If fresh parsley is unavailable, dried parsley or other fresh herbs like thyme or rosemary can be used as garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
