Creamy Smothered Chicken and Rice
A comforting dish that combines juicy chicken, creamy sauce, and fluffy rice, perfect for family dinners or a cozy night in.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1.5 cups whole milk
- 0.5 cup shredded cheddar cheese Feel free to customize the cheeses
- 0.5 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon thyme
- 2 tablespoons fresh parsley, finely chopped For garnish
- Olive oil For searing the chicken
Instructions
Preparation
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Sear the chicken in olive oil over medium heat until it is golden brown, about 4-5 minutes per side.
- Set the chicken aside.
Cooking Rice
- In a saucepan, bring the chicken broth to a boil and add the rice.
- Reduce the heat and simmer until the rice is tender, about 15-18 minutes.
- Fluff the rice with a fork after cooking.
Making the Sauce
- In the same skillet used for the chicken, melt the butter.
- Once melted, whisk in the flour until it is golden.
- Gradually add the milk and some of the broth while stirring until the mixture thickens.
- Stir in the cheeses and seasonings.
Combining
- Return the chicken to the skillet and spoon the sauce over it.
- Cover the skillet and let it simmer on low for about 10 minutes.
Serving
- Serve the creamy chicken over rice and garnish with fresh parsley.
Notes
To store leftovers, let the dish cool completely and place it in airtight containers in the refrigerator for about 3-4 days. It can also be frozen for longer storage, up to 3 months.