One Pan Smothered Chicken (Printable Version)
Savor tender chicken and creamy rice simmered in a rich sauce with mushrooms and spices.
# Everything You’ll Need:
→ Protein
01 -
4 boneless skinless chicken breasts or thighs
→ Fats and Oils
02 -
1 tablespoon olive oil
03 -
1 tablespoon butter
→ Produce
04 -
1 medium onion, chopped
05 -
2 cloves garlic, minced
06 -
1 cup sliced mushrooms (optional)
→ Grains
07 -
1 cup long-grain white rice
→ Liquids
08 -
2 cups low-sodium chicken broth
09 -
1/2 cup heavy cream or whole milk
→ Seasonings
10 -
Salt and pepper, to taste
# Steps to Cook:
01 -
Season chicken breasts or thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown. Remove from skillet and let rest briefly, then dice into bite-sized pieces.
02 -
In the same skillet, melt butter over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds. If using, add sliced mushrooms and sauté 3 to 4 minutes. Stir in rice, toasting for 1 to 2 minutes while stirring constantly.
03 -
Pour chicken broth and heavy cream into the skillet. Stir to combine all ingredients thoroughly. Add the diced chicken back into the skillet and nestle into the rice mixture. Bring to a gentle simmer.
04 -
Reduce heat to low, cover skillet, and simmer for 20 to 25 minutes until the rice is tender and most of the liquid is absorbed.
05 -
Remove skillet from heat and let the dish sit uncovered for about 5 minutes to allow flavors to meld before serving.
# Extra Suggestions:
01 -
Use low-sodium chicken broth to control salt levels and ensure balanced flavor.