Smothered Chicken and Rice
A comforting dish featuring crispy chicken breasts in a creamy, cheesy sauce served over flavorful rice, perfect for any day of the week.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice can substitute with brown rice, noting longer cook time.
- 2 cups chicken broth can substitute with vegetable broth for a vegetarian version.
- 2 tablespoons unsalted butter for the roux.
- 1.5 cups whole milk adjust if a thicker sauce is desired.
- 0.5 cup shredded cheddar cheese can experiment with different cheeses.
- 0.5 cup grated Parmesan cheese
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
Preparation
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5-7 minutes on each side until golden brown.
- Remove chicken from skillet.
Cooking Rice
- In a saucepan, boil chicken broth with salt.
- Add rice, reduce heat, cover, and simmer for 15-20 minutes until tender.
Making the Sauce
- In the same skillet, melt butter over medium heat.
- Whisk in flour to form a roux.
- Gradually add milk while whisking until smooth.
- Stir in spices and cheeses until melted.
- Return chicken to skillet and spoon sauce over it.
Notes
When serving, use shallow bowls and garnish with fresh parsley or chives. Leftovers can be refrigerated for 3-4 days or frozen for up to three months.