Description
A delicious and creamy smothered chicken and rice recipe with a garlic-infused sauce, tender pan-fried chicken, and rich flavors.
Ingredients
Scale
For the Chicken:
- 2 chicken breasts
- 1-2 tbsp mayo
- 1/4 cup flour
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp salt
- 1 tsp pepper
For the Sauce:
- 6 garlic cloves, minced
- 1/2 onion, chopped
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken stock
- 1 cup heavy cream
- Parmesan to taste
- Salt and pepper to taste
- Parsley for garnish
- Red pepper flakes for garnish
Instructions
- Prep the Ingredients – Mince garlic, chop onions, and slice chicken breasts into cutlets.
- Season and Coat the Chicken – Mix flour and seasonings, spread mayo on the chicken, and coat evenly.
- Pan-Fry the Chicken – Cook in a heated skillet for 2-3 minutes per side until golden brown. Set aside.
- Make the Sauce – Sauté onions, add garlic, then butter and flour to form a roux. Slowly add stock, then heavy cream.
- Combine and Serve – Return chicken to the pan, simmer, and garnish with parsley and red pepper flakes.
- Serve Over Rice – Enjoy with white rice, mashed potatoes, or egg noodles.
Notes
- Use chicken thighs instead of breasts for a juicier option.
- Swap heavy cream for Greek yogurt to lighten up the sauce.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg