Creamy Smothered Chicken and Rice
Tender seared chicken breasts smothered in a rich cheesy sauce, served over fluffy rice for an easy, comforting weeknight dinner.
Equipment
- Large skillet
- Medium saucepan
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder for the chicken
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt and black pepper to taste
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cup chicken broth for cooking the rice
- 0.5 tsp salt for the rice
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cup whole milk
- 0.5 cup chicken broth for the sauce
- 0.5 tsp garlic powder for the sauce
- 0.25 tsp thyme
- 0.5 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- fresh parsley chopped, for garnish
Instructions
- 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 about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-18 minutes until tender. Fluff with a fork after cooking.
- In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for about 1-2 minutes until lightly golden. Gradually add milk and additional chicken broth while whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook until thickened, about 3-4 minutes.
- Return the seared chicken breasts to the skillet. Spoon creamy sauce over each piece. Cover and simmer on low heat for about 10 minutes until fully cooked.
- Plate cooked rice topped with smothered chicken and sauce. Garnish with fresh parsley before serving.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months in a freezer-safe container; sauce may separate slightly when thawed, so whisk while reheating. Reheat in the oven at 350°F covered with foil for 20-30 minutes, in the microwave in short intervals, or on the stovetop over low heat with a splash of milk to restore creaminess.
