Creamy Smothered Chicken and Rice 
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder**
½ tsp dried thyme
Salt & pepper to taste
2 tbsp olive oil
For the Creamy Sauce & Rice:
1 tbsp butter
1 small onion, diced
3 garlic cloves, minced
8 oz (225g) mushrooms, sliced
1 cup long-grain white rice (uncooked)
2 cups chicken broth
1 cup heavy cream (or half-and-half for lighter sauce)
½ cup grated Parmesan cheese
1 tsp Worcestershire sauce
1 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. Season & Sear the Chicken:
Pat chicken dry. Rub with paprika, garlic powder, onion powder, thyme, salt, and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
2. Sauté Veggies:
In the same skillet, melt butter. Sauté onion for 3 minutes until soft. Add garlic and mushrooms; cook 5 minutes until mushrooms brown.
3. Build the Dish:
Stir in rice, coating it in the butter and veggie mixture. Pour in broth, cream, Worcestershire sauce, and Parmesan. Nestle chicken into the rice.
4. Simmer & Bake:
Cover and simmer on low heat for 20-25 minutes until rice is tender and chicken cooks through (internal temp 165°F/74°C).
OR bake covered at 375°F (190°C) for 25-30 minutes.
Stir in peas (if using) during the last 5 minutes.
5. Serve:
Garnish with parsley. For extra richness, drizzle with a splash of cream or sprinkle with extra Parmesan.
Creamy Smothered Chicken and Rice
