Smothered Chicken and Rice
A comforting one-pan dish featuring tender chicken, creamy sauce, and fluffy rice that's perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts Ensure even thickness for uniform cooking.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup long-grain white rice
For the creamy sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1 teaspoon thyme
- 1/2 cup cheddar cheese
- 1/2 cup parmesan cheese
Garnish
- 2 tablespoons fresh chopped parsley For garnish.
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper, ensuring they are well coated for maximum flavor.
- Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden brown and thoroughly cooked. Remove the chicken from the skillet and keep warm.
- In a separate saucepan, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce heat, cover, and let simmer for 15-20 minutes until cooked and fluffy.
Making the sauce
- Return the skillet to medium heat and melt the butter. Once melted, whisk in the flour, cooking for 1-2 minutes until it forms a roux.
- Gradually whisk in the milk and remaining chicken broth, stirring until the mixture thickens.
- Stir in garlic powder, thyme, and both cheeses, mixing until creamy and well combined.
Serving
- Place the cooked chicken back into the skillet, spoon the creamy sauce over it, and serve it over the cooked rice. Garnish with fresh chopped parsley.
Notes
Consider serving with a simple side salad or steamed vegetables to balance the meal. Properly store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.