Creamy Smothered Chicken and Rice
A comforting dish featuring savory chicken in a creamy cheese sauce served over fluffy rice, perfect for busy weeknights or family gatherings.
Ingredients
Chicken Preparation
- 4 pieces boneless, skinless chicken breasts These are the stars of the dish!
- 1 teaspoon garlic powder Adds depth of flavor.
- 1 teaspoon onion powder Brings savory sweetness to the chicken.
- 1 teaspoon smoked paprika Adds gentle smokiness.
- Salt and black pepper, to taste Season generously!
- 2 tablespoons olive oil Perfect for searing.
Rice Ingredients
- 1 cup long-grain white rice Fluffy rice is the perfect canvas.
- 2 cups chicken broth Adds richness.
- 1/2 teaspoon salt Season the rice.
Creamy Sauce Ingredients
- 2 tablespoons unsalted butter Adds richness.
- 2 tablespoons all-purpose flour Helps thicken the sauce.
- 1 1/2 cups whole milk For a luxurious creamy sauce.
- 1/2 cup chicken broth Enhances the sauce.
- 1/2 teaspoon garlic powder Adds more garlicky flavor.
- 1/4 teaspoon thyme Adds wonderful herbal note.
- 1/2 cup shredded cheddar cheese Melty, gooey goodness.
- 1/2 cup grated Parmesan cheese Adds a salty bite.
- Fresh parsley, chopped (for garnish) Brightens the dish.
Instructions
Preparation
- Season the chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Searing
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
Cooking the Rice
- In a saucepan, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes.
Making the Creamy Sauce
- In the skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually pour in milk and chicken broth, whisking constantly to avoid lumps. Add remaining garlic powder, thyme, cheddar and Parmesan cheeses, stirring until melted.
Combining
- Return the chicken to the skillet, spooning the creamy sauce over it. Cover and simmer on low heat for 10 minutes until chicken is cooked through.
Serving
- Plate the rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Notes
For better flavor, marinate chicken with spices for hours before cooking. Using a thermometer ensures chicken reaches 165°F. Leftovers can be turned into a casserole.