Description
Tender chicken breasts smothered in a rich, creamy gravy served over fluffy rice for a hearty and comforting family-style dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1/2 cup grated Parmesan cheese
- 2 cups cooked white rice
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, melt butter and add chopped onion. Cook for 3–4 minutes until softened, then stir in minced garlic and cook for 1 minute more.
- Sprinkle flour over onions and stir well to form a roux. Cook for 1–2 minutes to remove raw flour taste.
- Gradually whisk in chicken broth and heavy cream. Simmer until the sauce thickens, about 5 minutes.
- Stir in thyme and Parmesan cheese until well combined.
- Return chicken breasts to the skillet, spoon sauce over the top, and cover. Simmer for 20 minutes until chicken is fully cooked and tender.
- Serve chicken smothered in creamy gravy over cooked rice. Garnish with fresh parsley.
Notes
- Can be made with chicken thighs for extra flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Pairs well with steamed vegetables or a side salad.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop + Simmering
- Cuisine: Southern American