Smothered Chicken and Rice
A comforting one-pan dish featuring tender chicken, creamy sauce, and fluffy rice, perfect for family dinners.
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.
Notes
Serve warm, optionally with extra cheese, fresh side salad, or steamed vegetables. Leftovers can be stored in an airtight container in the fridge for up to 3 days.