Why Make This Recipe
Smothered Chicken and Rice is a comforting and satisfying dish that brings together tender chicken, creamy sauce, and fluffy rice. This recipe is perfect for family dinners or any cozy gathering. It’s not just delicious but also easy to prepare, making it a go-to for weeknight meals. The combination of flavors and textures will leave everyone feeling full and happy. Plus, it’s a one-pan wonder, meaning less cleanup for you!
How to Make Best Smothered Chicken and Rice
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken:
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Rice:
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed. Fluff with a fork.
Make the Creamy Sauce:
- In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combine the Chicken and Rice:
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.
How to Serve Best Smothered Chicken and Rice
Serve this dish warm, with the creamy sauce generously ladled over the chicken and rice. It pairs wonderfully with a fresh side salad or steamed vegetables. A sprinkle of extra cheese on top can make it even more delightful!
How to Store Best Smothered Chicken and Rice
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stove. You may need to add a splash of milk or broth if it seems thick.
Tips to Make Best Smothered Chicken and Rice
- Make sure to season your chicken well for optimal flavor.
- Feel free to customize the cheese in the creamy sauce based on your preferences.
- If you want a bit of spice, consider adding cayenne pepper or crushed red pepper flakes.
Variations
You can switch up the proteins by using turkey or even chickpeas for a vegetarian version. Additionally, adding vegetables like broccoli or spinach can increase the nutritional value and add more color to the dish.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid, as brown rice typically takes longer to cook.
2. Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead, store them separately, and then combine them with freshly cooked rice when ready to serve.
3. Is it possible to freeze leftovers?
Yes, you can freeze the leftovers in an airtight container. To serve, thaw in the fridge overnight and reheat on the stove or in the microwave.
Smothered Chicken and Rice
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Preferably medium-sized
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and black pepper
- 2 tablespoons olive oil For cooking chicken
For the Rice and Sauce
- 1 cup long-grain white rice
- 2 cups chicken broth Divided into two parts
- 1/2 teaspoon salt For rice
- 2 tablespoons unsalted butter For sauce
- 2 tablespoons all-purpose flour For roux
- 1 1/2 cups whole milk
- 1/2 teaspoon garlic powder For sauce
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese Can substitute with other cheeses
- 1/2 cup grated Parmesan cheese
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cooking the Rice
- In a separate saucepan, bring chicken broth and salt to a boil.
- Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed. Fluff with a fork.
Making the Creamy Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combining and Serving
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.
