Smothered Chicken and Rice
A comforting and flavorful dish combining tender chicken, creamy sauce, and fluffy rice, perfect for weeknight dinners or cozy gatherings.
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.
Notes
To store leftovers, let the dish cool completely. Place in an airtight container and keep in the fridge for up to 3-4 days. Reheat in the microwave or on the stove before serving again.