Creamy Smothered Chicken With Rice
Creamy Smothered Chicken with Rice is a comforting dish that features tender chicken breasts cooked in a rich and creamy sauce, served over fluffy white rice. This dish is hearty, satisfying, and perfect for a family dinner.
Equipment
- 1 Large skillet or frying pan
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 4 Serving bowls
- 1 Pot for cooking rice
- 1 Lid for skillet
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 1 tablespoon olive oil
- salt and pepper To taste.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1 cup sliced mushrooms
- 1 cup frozen peas Thawed.
- 1 tablespoon Dijon mustard
- 2 cups cooked white rice
Instructions
- Cook the rice according to package instructions. Set aside once done cooking.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 5-6 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they are soft.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Dijon mustard, mixing well until the sauce is smooth.
- Return the chicken breasts to the skillet, spooning the creamy sauce over them. Add the thawed peas and simmer everything together for an additional 5-7 minutes, allowing the flavors to meld.
- To serve, place a portion of the cooked rice on each plate. Top with the creamy smothered chicken and sauce.
Notes
You can customize this dish by adding other vegetables such as bell peppers or spinach.
For a lighter version, you can use half-and-half instead of heavy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.