Creamy Smothered Chicken and Rice
A comforting dish featuring juicy chicken in a creamy, cheesy rice sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless, skinless
- 1 cup long-grain white rice
- 2 cups chicken broth low-sodium preferred
- 1 cup cheddar cheese, shredded for a richer flavor
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
- 1 piece onion, chopped medium-sized
- 2 cloves garlic, minced
- to taste Salt and pepper
- 2 tablespoons olive oil for sautéing
Instructions
Preparation
- In a skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add to the skillet. Cook until browned, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and garlic. Sauté until soft, about 3-4 minutes.
- Stir in rice and cook for 1-2 minutes.
Cooking
- Add chicken broth and bring to a boil. Then, reduce heat, cover, and simmer for 15-20 minutes, or until rice is tender.
- Stir in heavy cream, cheddar cheese, and Parmesan cheese until melted and creamy.
- Return the chicken to the skillet, spooning the sauce over. Cook for an additional 5 minutes.
- Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the fridge and reheat until warmed through.