Creamy Smothered Chicken and Rice (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon smoked paprika
05 -
Salt and black pepper, to taste
06 -
2 tablespoons olive oil
→ Rice
07 -
1 cup long-grain white rice
08 -
2 cups chicken broth
09 -
½ teaspoon salt
→ Creamy Sauce
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons all-purpose flour
12 -
1 ½ cups whole milk
13 -
½ cup chicken broth
14 -
½ teaspoon garlic powder
15 -
¼ teaspoon thyme
16 -
½ cup shredded cheddar cheese
17 -
½ cup grated Parmesan cheese
18 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
02 -
In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
03 -
In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually add milk and chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes, stirring, until the sauce thickens and the cheese is melted.
04 -
Return the seared chicken to the skillet. Spoon the creamy sauce over the chicken. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
05 -
Plate the cooked rice. Top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
# Notes:
01 -
Pat the chicken dry before seasoning to ensure a nice sear.
02 -
Use freshly grated cheese for the best melt and texture.