Creamy Smothered Chicken over Cooked Rice (Print-Friendly Version)
Chicken simmers in an onion and herb cream sauce, then is served over separately cooked rice. Keeping the rice separate makes this version suitable for either white or brown rice.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 4 boneless, skinless chicken breasts or thighs
02 - Up to 1 teaspoon salt, to taste
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons olive oil
06 - 1 small onion, chopped
07 - 3 cloves garlic, minced
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon dried thyme or Italian seasoning
11 - 1 tablespoon Dijon mustard (optional)
12 - 1/2 cup shredded parmesan cheese (optional)
13 - 2 cups cooked white rice or brown rice
14 - Fresh parsley, for garnish
# How to Make It:
01 - Prepare enough rice to measure two cups cooked, following its package separately. Keep ready for serving.
02 - Season chicken with paprika, pepper and salt to taste. Heat oil in a skillet and brown both sides; transfer to a plate while preparing the sauce.
03 - Soften onion in the skillet, add garlic briefly, then pour in broth and scrape up browned bits. Stir in cream, thyme or Italian seasoning, and optional Dijon.
04 - Return chicken and simmer gently under a lid. Begin checking after about fifteen minutes and continue until the thick centers reach 165°F. Adjust heat so the cream does not boil hard.
05 - Remove the cooked chicken briefly if sauce needs reducing. Simmer uncovered to the consistency you prefer, then stir in optional Parmesan over low heat.
06 - Spoon cooked rice onto plates and top with chicken and sauce. Add parsley and serve promptly.