Tender Chicken Smothered in Creamy Gravy with Rice
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 tablespoon flour
1 teaspoon thyme
1 teaspoon paprika
Salt and pepper to taste
2 cups cooked rice
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, thyme, and paprika. Cook the chicken breasts for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the flour to the skillet, stirring well to make a roux. Gradually add chicken broth, whisking continuously to prevent lumps from forming.
Once the sauce begins to thicken, stir in the heavy cream and continue to simmer for another 5 minutes.
Return the chicken breasts to the skillet, covering them with the creamy gravy. Simmer for an additional 10 minutes, allowing the chicken to absorb the flavors of the gravy.
Serve the smothered chicken over a bed of cooked rice and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 550 kcal | Servings: 4 servings