Creamy Smothered Chicken and Rice
A comforting all-in-one dish with tender chicken, rich sauce, and fluffy rice, perfect for family dinners and gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil For searing the chicken
For the Rice
- 1 cup long-grain white rice Can substitute for brown rice, but cooking times will vary
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Sauce
- 2 tablespoons unsalted butter For sauce preparation
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
For Garnish
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides.
- In a separate pot, cook the rice in boiling chicken broth until tender. Set aside.
Making the Sauce
- In the same skillet, add butter and let it melt. Whisk in flour and cook for about a minute.
- Gradually add whole milk and chicken broth, whisking continuously until the sauce thickens.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until melted and smooth.
Final Assembly
- Return the chicken to the skillet and spoon the creamy sauce over it. Simmer until the chicken is fully cooked.
- Serve the chicken and sauce over the fluffy rice. Garnish with fresh chopped parsley.
Notes
To store leftovers, allow them to cool completely and refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. Can be frozen for up to 3 months.