Are you looking for a comforting and flavorful dish that brings the family together? Look no further! The Best Smothered Chicken and Rice recipe is a delicious meal that combines tender chicken, creamy sauce, and fluffy rice. It’s perfect for a weeknight dinner or a cozy gathering.
Why Make This Recipe
This recipe is simple, yet incredibly satisfying. The flavors of the chicken blend perfectly with the creamy sauce, and when served over fluffy rice, it’s pure comfort food. Plus, it’s easy to prepare and doesn’t require fancy ingredients. This dish is sure to please everyone at the table!
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 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 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
Serve the best smothered chicken and rice hot, with a sprinkle of fresh parsley on top. This dish pairs well with a side salad or steamed vegetables 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 keep it in the fridge for up to 3-4 days. Reheat in the microwave or on the stove before serving again.
Tips to Make Best Smothered Chicken and Rice
- Make sure not to overcook the chicken; it should be juicy and tender.
- For extra flavor, you can add sautéed onions and garlic to the creamy sauce.
- Feel free to adjust the seasonings based on your preference.
Variation
You can make this recipe with different proteins, such as turkey or pork, or add vegetables like broccoli or bell peppers for more nutrition and color.
FAQs
Can I use brown rice instead of white rice?
Yes, but remember to adjust the cooking time, as brown rice typically takes longer to cook.Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance and then combine everything just before serving.Is there a dairy-free option for the creamy sauce?
Yes! You can use coconut milk or a dairy-free milk alternative, along with dairy-free cheese, to make the sauce.
Enjoy creating this heartwarming dish! It’s sure to become a favorite in your home.
Smothered Chicken and Rice
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Use fresh chicken for best results.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper Adjust to your taste.
- 2 tablespoons olive oil For cooking the chicken.
For the Rice
- 1 cup long-grain white rice You can substitute with brown rice but adjust cooking time.
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce
- 2 tablespoons unsalted butter For making the roux.
- 2 tablespoons all-purpose flour To thicken the sauce.
- 1 ½ cups whole milk Can substitute with dairy-free milk.
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese For added creaminess.
- ½ cup grated Parmesan cheese For flavor.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- 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 chicken from the skillet and set aside.
Cooking 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 rice is tender and the liquid is absorbed. Fluff with a fork.
Making 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.
Combining and Serving
- 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.
