Smothered Chicken and Rice
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 cup milk (or heavy cream for a richer flavor)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup shredded cheddar cheese (optional)
– 2 tablespoons butter
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, paprika, and thyme.
3. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown, then remove and set aside.
4. In the same skillet, melt the butter and sauté the onions until they become soft. Add the minced garlic and cook for an additional 30 seconds.
5. Add the rice to the skillet and toast it for 1 minute. Then, pour in the chicken broth, milk, and cream of chicken soup, stirring until well combined.
6. Transfer the mixture to a greased 9×13-inch baking dish and place the seared chicken on top.
7. Cover the dish with foil and bake for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
8. If using cheese, remove the foil, sprinkle the cheese over the top, and bake uncovered for an additional 5 minutes.
9. Allow the dish to rest for 5 minutes before serving. Enjoy!
