Creamy Smothered Chicken and Rice
This Creamy Smothered Chicken and Rice combines juicy chicken breasts and a rich, cheesy sauce over fluffy rice, making it a comforting and versatile meal perfect for any occasion.
Ingrédients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Use high-quality chicken for best flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- 2 tablespoons olive oil
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt for the rice
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour Can use gluten-free flour for gluten-free version.
- 1 1/2 cups whole milk Can substitute with almond or oat milk for dairy-free version.
- 1/2 cup chicken broth for sauce
- 1/2 teaspoon garlic powder for sauce
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese Can use other cheese types for variety.
- 1/2 cup grated Parmesan cheese
- to taste Fresh parsley, chopped for garnish
Instructions
Preparation
- Start by gathering all your ingredients.
- In a bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle this mixture over the chicken breasts.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear each side for about 4-5 minutes until golden brown. Remove from the skillet and set aside.
Cooking Rice
- In a medium saucepan, bring 2 cups of chicken broth and 1/2 teaspoon of salt to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for 15-18 minutes or until the rice is tender and liquid is absorbed.
- Fluff with a fork before setting it aside.
Making the Sauce
- In the same skillet, lower the heat and melt the butter. Whisk in the flour, cooking for 1-2 minutes until lightly golden.
- Gradually add the milk and the 1/2 cup of chicken broth while whisking to prevent lumps.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook the sauce for 3-4 minutes until it thickens and cheese melts completely.
Combining Ingredients
- Return the seared chicken breasts to the skillet. Drizzle the creamy sauce over each piece, cover, and let it simmer on low for about 10 minutes.
Serving
- On each plate, serve a generous scoop of fluffy rice as a base.
- Gently place the creamy smothered chicken on top and let the sauce cascade over the chicken.
- Garnish with fresh parsley and serve immediately.
Notes
This dish pairs well with steamed vegetables, salads, or crusty bread. Leftovers can be stored in the refrigerator for up to 3-4 days.