Description
Tender, juicy chicken breasts smothered in a rich and creamy mushroom gravy, served over fluffy rice. A comforting and delicious classic!
Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup dry sherry (optional)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and pepper to taste
- 2 cups long-grain rice
- 4 cups chicken broth (or water)
- 1 tablespoon butter
- 1/2 teaspoon salt
- Fresh parsley, chopped
- Green onions, sliced
Instructions
- Prepare the Chicken: Pat chicken breasts dry. Combine salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using) in a small bowl. Sprinkle spice mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the hot skillet, being careful not to overcrowd the pan. Sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
- Make the Gravy: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until mushrooms are tender.
- Sprinkle flour over the onion and mushroom mixture. Cook for 1-2 minutes, stirring constantly. Slowly pour in chicken broth, whisking constantly to prevent lumps.
- Add heavy cream, dry sherry (if using), Worcestershire sauce, dried thyme, and dried sage. Stir to combine.
- Bring gravy to a simmer, then reduce heat to low and simmer for 10-15 minutes, or until thickened. Stir occasionally. Season with salt and pepper to taste.
- Cook the Rice: In a medium saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed. Do not lift the lid.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Assemble: Spoon rice onto plates. Place a chicken breast on top of the rice. Ladle gravy over the chicken and rice. Garnish with fresh parsley and sliced green onions, if desired. Serve immediately.
Notes
- Chicken thighs can be substituted for chicken breasts.
- Add other vegetables to the gravy, such as carrots, celery, or bell peppers.
- Experiment with different spices to customize the flavor of the gravy.
- For an even creamier gravy, stir in a couple of tablespoons of cream cheese at the end of the cooking process.
- If you don’t have dry sherry, you can use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- You can prepare the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
- This recipe can also be adapted for the slow cooker. Sear the chicken breasts as directed, then place them in the slow cooker. Pour the gravy ingredients over the chicken and cook on low for 6-8 hours, or on high for 3-4 hours.
- To make this recipe gluten-free, use a gluten-free all-purpose flour blend or cornstarch to thicken the gravy.
- To make this recipe dairy-free, use a plant-based butter substitute and coconut cream or cashew cream instead of heavy cream.
- Serve with a side of steamed green beans, broccoli, or asparagus.
- A simple side salad is also a great accompaniment.
- Crusty bread for soaking up the delicious gravy is always a good idea.
- Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes