Creamy Smothered Chicken and Rice
A comforting dish featuring tender chicken in a rich creamy sauce served over fluffy rice, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup whole milk
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and black pepper
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cooking Chicken
- Heat olive oil in a large skillet and sear the chicken for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet.
Cooking Rice
- In a medium saucepan, bring chicken broth and a pinch of salt to a boil. Stir in the rice, cover, and simmer for about 15–18 minutes until tender.
Making the Sauce
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.
- Gradually add milk and chicken broth, whisking until smooth.
- Stir in the garlic powder, thyme, cheddar, and Parmesan cheese; cook until thickened, about 3–4 minutes.
Final Steps
- Return the chicken to the skillet and spoon the sauce over it. Cover and simmer on low heat for about 10 minutes until fully cooked.
- Serve over the prepared rice and garnish with chopped parsley.
Notes
Serve warm with a side of steamed vegetables or a fresh salad. Storage: To store leftovers, let them cool completely and place in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.