Creamy Smothered Chicken and Rice (Print Version)
# Ingredients:
→ For the chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tsp garlic powder
03 -
1 tsp onion powder
04 -
1 tsp smoked paprika
05 -
Salt and black pepper, to taste
06 -
2 tbsp olive oil
→ For the rice
07 -
1 cup long-grain white rice
08 -
2 cups chicken broth
09 -
½ tsp salt
→ For the creamy sauce
10 -
2 tbsp unsalted butter
11 -
2 tbsp all-purpose flour
12 -
1½ cups whole milk
13 -
½ cup chicken broth
14 -
½ tsp garlic powder
15 -
¼ tsp thyme
16 -
½ cup shredded cheddar cheese
17 -
½ cup grated Parmesan cheese
18 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season chicken breasts with garlic powder, onion powder, smoked paprika, salt and black pepper. Sear in olive oil over medium-high heat for 4-5 minutes per side until golden brown. Remove from pan and set aside.
02 -
Bring chicken broth and salt to a boil in a saucepan. Add rice, cover, reduce heat to low and simmer for 15-18 minutes until liquid is absorbed. Fluff with fork and set aside.
03 -
In the same skillet used for chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Slowly add milk and broth, whisking continuously until smooth. Stir in garlic powder, thyme, cheddar cheese, and Parmesan. Simmer until sauce thickens.
04 -
Return chicken to skillet, nestle into the creamy sauce, and simmer on low heat for 10 minutes until chicken is fully cooked through and sauce has further reduced.
05 -
Spoon fluffy rice onto plates, top with smothered chicken and generous spoonfuls of sauce. Garnish with freshly chopped parsley.
# Notes:
01 -
Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
02 -
Cheddar cheese can be substituted with mozzarella or gouda for variation.
03 -
Pairs excellently with steamed vegetables or a crisp side salad.