Smothered Chicken and Rice

Ingredients (Quantities):

For the Chicken:

• Chicken thighs or breasts (boneless, skinless): 1.5 lbs
• Olive oil: 2 tablespoons
• Salt and black pepper: to taste
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Paprika: 1 teaspoon

For the Sauce:

• Butter: 2 tablespoons
• Onion (diced): 1 medium
• Garlic (minced): 3 cloves
• Chicken broth: 2 cups
• Heavy cream: 1 cup
• Creole seasoning: 1 tablespoon (or to taste)
• Fresh thyme (optional): 1 teaspoon
• Salt and black pepper: to taste

For the Rice:

• Long-grain white rice: 1 cup
• Water: 2 cups (or follow package instructions)

Optional Ingredients:

• Fresh parsley (chopped, for garnish)
• Green onions (sliced, for garnish)
• Hot sauce: for serving

Instructions:

1. Cook the Rice:

• In a saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, cover, and reduce the heat to low. Cook according to package instructions (usually about 15-20 minutes) until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2. Sear the Chicken:

• Season the chicken with salt, black pepper, garlic powder, onion powder, and paprika.
• In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the seasoned chicken and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Make the Sauce:

• In the same skillet, melt the butter and add the diced onion. Sauté for about 3-4 minutes until softened, then add the minced garlic and cook for another minute.
• Pour in the chicken broth and heavy cream, stirring to combine. Add the Creole seasoning, thyme (if using), and additional salt and pepper to taste. Bring the sauce to a simmer.

4. Combine Everything:

• Return the seared chicken to the skillet, nestling it in the sauce. Cover and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

5. Serve:

• Serve the smothered chicken over a bed of fluffy rice. Drizzle with the creamy sauce from the skillet. Garnish with fresh parsley and green onions, if desired.

Tips for Success:

• Chicken thighs vs. breasts: Thighs tend to be juicier and more forgiving when cooking, but breasts can be used for a leaner option.
• Customize the seasoning: Adjust the seasoning to your preference. If you like it spicier, add more Creole seasoning or hot sauce.
• One-pot meal: If you want to make it truly one pot, you can add the rice directly to the sauce with the chicken, adjusting the liquid as needed.

Recommendations:

• Pair with steamed vegetables or a simple salad for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the microwave or on the stove.

Nutrition (per serving, estimated):

• Calories: 550
• Protein: 40g
• Fat: 25g
• Carbohydrates: 40g
• Fiber: 2g
• Sodium: 800mg

Enjoy this Smothered Chicken and Rice—a delicious and satisfying dish that’s perfect for any night of the week!