Smothered Chicken and Rice
A creamy, homey dish full of flavor with tender chicken, savory rice, mushrooms, and cheddar cheese, perfect for cozy nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 ½ cups yellow onion finely chopped
- 2 garlic cloves minced
- 1 cup baby bella mushrooms sliced, optional
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 2 ½ tablespoon flour
- 2 cups milk whole
- 2 cups chicken broth
- 1 ¼ cups basmati rice uncooked
- 1 cup sharp Cheddar cheese shredded
- ¼ cup parsley finely chopped, optional
- ½ cup heavy cream optional
- ½ cup sour cream optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add chopped onion, cook for about 5 minutes until softened.
- Add garlic and optional mushrooms, sauté for 2 minutes.
- Add chicken, cook until browned on all sides, about 5-6 minutes.
- Sprinkle in flour, stir until chicken is coated.
- Gradually pour in milk and broth while stirring to avoid lumps. Let it thicken.
- Stir in uncooked rice, reduce heat, and cover with lid.
- Simmer for 18-20 minutes until rice is soft and chicken is tender.
- Remove from heat, let rest covered for 10 minutes before serving.
Notes
Let leftovers cool slightly before sealing to store in fridge or freezer. Add splash of milk or broth while reheating to keep sauce creamy.