Ingredients:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup whole milk or heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
1 cup long-grain white rice
2 cups water
2 tablespoons butter
2 green onions, chopped (for garnish)
Directions:
In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika. Dredge the chicken breasts in the seasoned flour, shaking off excess.
Heat vegetable oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
Pour in the chicken broth, milk (or heavy cream), Worcestershire sauce, dried thyme, and cayenne pepper. Stir to combine.
Return the chicken to the skillet, cover, and let simmer on low heat for 20-25 minutes until the chicken is tender and cooked through.
Meanwhile, in a separate saucepan, bring 2 cups of water to a boil. Add the rice and butter, reduce heat, cover, and let simmer for 15 minutes, or until the rice is fully cooked. Fluff with a fork.
Serve the smothered chicken over the cooked rice, spooning extra gravy on top. Garnish with chopped green onions.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 480 kcal | Servings: 4 servings
