Creamy Smothered Chicken and Rice
A rich, comforting dish perfect for family dinners or special occasions.
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Servings: 4
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown.
- Remove from the skillet and set aside.
Cook the Rice:
- In a medium saucepan, bring chicken broth and salt to a boil.
- Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes, until tender and the liquid is absorbed.
- Fluff with a fork and set aside.
Make the Creamy Sauce:
- In the same skillet used for the chicken, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Cook for 3-4 minutes until the sauce thickens and the cheese melts.
Smother the Chicken:
- Return the seared chicken breasts to the skillet, spooning the creamy sauce over the top.
- Cover and simmer on low heat for 10 minutes, until the chicken is fully cooked and tender.
Serve:
- Plate the cooked rice and top with the smothered chicken and sauce.
- Garnish with fresh parsley and serve immediately.