Creamy Smothered Chicken and Rice
This creamy smothered chicken and rice recipe is a comforting delight, featuring tender chicken in a rich cheese sauce served over fluffy rice.
Equipment
- large skillet
- Medium saucepan
- Whisk
- fork
Ingredients
- 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
- 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
Instructions
- Season chicken breasts with spices and sear in olive oil until golden brown, then set aside.
- Cook rice in boiling chicken broth until tender, then fluff and set aside.
- Make a sauce by whisking flour into melted butter, then gradually adding milk and broth until thickened with cheese.
- Return chicken to the skillet, cover with sauce, and simmer until fully cooked.
- Serve rice topped with chicken and sauce, garnished with parsley.
Notes
Searing the chicken enhances flavor; medium-high heat is recommended for a golden crust. Cooking rice in chicken broth adds flavor; monitor simmering time to avoid overcooking. Whisking ensures a smooth sauce; add liquids gradually for best results. Freshly shredded cheese melts better than pre-shredded options. Adjust seasonings to taste; adding paprika or cayenne can enhance flavor.