why make this recipe
Smothered Chicken and Rice is a comforting and flavorful dish that brings warmth to any dinner table. This recipe combines juicy chicken breasts with creamy sauce and fluffy rice, making it a perfect meal for families and gatherings. Not only is it delicious, but it also comes together easily and quickly, allowing you to enjoy a hearty meal without spending hours in the kitchen.
how to make Best Smothered Chicken and Rice
Ingredients:
For the Chicken:
- 4 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 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
- Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken:
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Rice:
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
Make the Creamy Sauce:
- In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combine the Chicken and Rice:
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.
how to serve Best Smothered Chicken and Rice
This dish is best served warm. Just spoon the creamy chicken and sauce over fluffy rice, and garnish with fresh parsley for added color and flavor. Consider pairing it with a side of steamed vegetables or a simple salad for a complete meal.
how to store Best Smothered Chicken and Rice
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove until heated through. You can also freeze the dish for up to 2 months. Just thaw in the refrigerator before reheating.
tips to make Best Smothered Chicken and Rice
- Ensure not to overcook the chicken; it should be juicy and tender.
- You can add vegetables like peas, carrots, or bell peppers to the rice for extra nutrition.
- For a little kick, consider adding some crushed red pepper flakes to the creamy sauce.
variation
Feel free to switch up the cheese. You can use mozzarella or pepper jack for a different flavor. If you prefer a healthier option, substitute brown rice for white rice.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs would work well and will be even more flavorful.
2. Can I prepare this recipe in advance?
Yes, you can prepare the chicken and sauce in advance and then combine them with the rice just before serving.
3. What can I serve with this dish?
This dish pairs nicely with a simple green salad or steamed green beans for a complete meal.
Best Smothered Chicken and Rice
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 the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Sauce
- 2 tablespoons unsalted butter
- 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
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Rice
- In a separate saucepan, bring chicken broth and salt to a boil.
- Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
Make the Creamy Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combine the Chicken and Rice
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.