Cheesy Smothered Chicken and Rice
Seasoned chicken breasts are seared and served over fluffy rice with a creamy cheddar and Parmesan sauce.
Equipment
- Large skillet
- Medium saucepan with lid
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 1 1/2 lb, pounded to 3/4 inch
- 1 tsp garlic powder for the chicken
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼ tsp salt for the chicken
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 cup long grain white rice
- 2 cup low sodium chicken broth for the rice
- ¼ tsp salt for the rice
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 ½ cup whole milk
- ½ cup low sodium chicken broth for the sauce
- ½ tsp garlic powder for the sauce
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Season. Dry the chicken and rub with the spices, 1/4 teaspoon salt, and pepper. Brown. Warm the oil in a skillet over medium high heat and cook the chicken 5 to 7 minutes per side until 165 degrees F. Set aside.
- Rice. Bring 2 cups broth and 1/4 teaspoon salt to a boil, stir in the rice, cover on low heat, and simmer 15 to 20 minutes. Whip.
- Roux. Melt the butter in the skillet over medium heat, whisk in the flour, and cook 1 to 2 minutes.
- Sauce. Whisk in the milk and 1/2 cup broth and simmer 3 to 4 minutes until thick.
- Cheese. Off the heat, stir in the garlic powder, thyme, cheddar, and Parmesan until smooth.
- Serve. Return the chicken to the skillet, spoon on the sauce, and serve over the rice with parsley.
Notes
Substitutions: Use boneless thighs, or brown rice with extra broth and time. Use dairy free milk if needed.
Tips: Add the cheese off the heat and whisk the milk in slowly.
Storage: Refrigerate 3 to 4 days. Reheat to 165 degrees F with a splash of milk.