RecipeCastle

Creamy Smothered Chicken with Rice

Creamy Smothered Chicken with Rice

Ingredients

  • 1 poundof boneless (skinless chicken breasts, cut into bite-sized pieces)
  • 1 tablespoonof olive oil
  • 1 teaspoonof salt
  • 1/2 teaspoonof black pepper
  • 2 clovesof garlic (minced)
  • 1 cupof heavy cream
  • 1 teaspoonof dried thyme
  • 1 teaspoonof dried rosemary
  • 1/2 cupof grated Parmesan cheese
  • 2 cupsof cooked rice (white or brown, according to preference)
  • —Fresh parsley (chopped, for garnish (optional))

Instructions

  1. 1

    In a large bowl, season 1 pound of bite-sized chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

  2. 2

    In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Ensure that the internal temperature reaches 165°F (75°C).

  3. 3

    Stir in 2 cloves of minced garlic and cook for an additional 1-2 minutes, or until fragrant. Be cautious not to let the garlic burn, as this can impart a bitter taste.

  4. 4

    Reduce the heat to medium, and add 1 cup of heavy cream to the skillet. Stir well to combine with the chicken and garlic.

  5. 5

    Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary to the skillet, mixing well. Allow the sauce to simmer for about 5 minutes, stirring occasionally until it thickens slightly.

  6. 6

    Sprinkle in 1/2 cup of grated Parmesan cheese, stirring until the cheese fully melts into the sauce, creating a rich and creamy consistency.

  7. 7

    Divide 2 cups of cooked rice among serving plates and generously spoon the creamy herb chicken mixture over the rice. Garnish with fresh chopped parsley, if desired, and serve warm.