Smothered Chicken and Rice

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

1/4 cup chopped parsley (for garnish)

Directions:

Preheat your oven to 375°F (190°C).

Season the chicken breasts with paprika, garlic powder, onion powder, salt, and black pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté until softened, about 3 minutes. Add garlic and cook for 1 more minute.

Stir in the rice, chicken broth, and heavy cream. Bring to a gentle simmer.

Return the chicken breasts to the skillet, nestling them into the rice mixture. Cover with a lid or foil and transfer the skillet to the preheated oven.

Bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

Remove the skillet from the oven and sprinkle the mozzarella and Parmesan cheeses evenly over the chicken and rice. Place it back in the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.

Garnish with chopped parsley before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 4 servings #rice #recipes #food