Smothered Chicken & Rice with Garlic Cream – Easy Tips
Ingredients
1.5 lbs boneless skinless chicken breasts, cut into thick strips
1.5 cups long-grain white rice
4 tbsp unsalted butter, divided
1 tbsp olive oil
1 medium yellow onion, finely diced
6 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
3 cups chicken broth
1.5 cups heavy cream
4 oz cream cheese, softened
1.25 cups freshly shredded sharp cheddar
1 cup freshly grated Parmesan
2 tbsp fresh chives, chopped
Instructions
Pat chicken dry and season with salt, pepper, smoked paprika, garlic powder, and Italian seasoning.
Heat olive oil and 2 tbsp butter in a large deep pan over medium-high heat.
Sear chicken strips 3-4 minutes per side until deeply browned. Remove.
Melt remaining 2 tbsp butter, add onion and garlic, cooking 3 minutes.
Stir in rice and toast 1 minute.
Pour in chicken broth, bring to a boil, then cover and reduce heat. Simmer 18 minutes until rice is tender.
Stir in heavy cream and cream cheese until silky and smooth.
Add sharp cheddar and Parmesan one handful at a time until rice becomes thick and cheesy.
Top with seared chicken strips, cover and let rest 3 minutes for cheese to fully melt over the chicken.
Finish with chopped chives.