Smothered Chicken and Rice
| For the chicken | |
| 4 | boneless, skinless chicken breasts |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 tsp | smoked paprika |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 2 tbsp | olive oil |
| For the Sauce and Rice | |
| 1 cup | uncooked long-grain rice |
| 2 cups | chicken broth |
| ½ cup | heavy cream |
| 1 small | onion, diced |
| 2 cloves | garlic, minced |
| ½ cup | mushrooms, sliced (optional) |
| 1 cup | shredded cheddar cheese |
| 2 tbsp | all-purpose flour |
| 2 tbsp | unsalted butter |
| ¼ cup | fresh parsley, chopped (optional, for garnish) |
| Prepare the Chicken |
| Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. |
| Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside. |
| Prepare the Sauce |
| In the same skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until fragrant. Add the mushrooms, if using, and cook for 2-3 minutes. |
| Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream until smooth and thickened. |
| Combine and Bake |
| Preheat the oven to 190°C. In a greased 9x13-inch baking dish, spread the uncooked rice evenly across the bottom. |
| Pour the cream sauce over the rice and stir to combine. Place the seared chicken breasts on top of the rice mixture. |
| Cover the dish with foil and bake for 30-35 minutes. Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly. |
| Serve: |
| Garnish with fresh parsley and serve hot. |
| Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour |