Description
This creamy smothered chicken and rice recipe features tender chicken breasts seasoned with aromatic spices, cooked to perfection in a skillet, and served atop a luscious, cheesy creamy sauce mixed with tender white rice. It’s a flavorful and comforting one-pan meal perfect for weeknight dinners.
Ingredients
Scale
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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy Sauce:
- 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
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Rice: In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
- Season and Cook the Chicken: While the rice is cooking, season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken breasts.
- Cook the Chicken: Cook the chicken breasts for 6-7 minutes per side until they are golden brown and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set it aside.
- Make the Creamy Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps form.
- Add Liquids and Seasoning: Gradually pour in the milk and chicken broth while whisking to prevent lumps. Stir in garlic powder and thyme. Allow the mixture to simmer for 3-5 minutes until it thickens into a creamy sauce.
- Add Cheese: Stir in shredded cheddar cheese and grated Parmesan cheese, continuing to whisk until cheeses melt completely and the sauce is smooth and creamy.
- Combine Rice and Sauce: Add the cooked rice into the skillet with the creamy sauce, stirring thoroughly to combine. Place the cooked chicken breasts on top of the creamy rice mixture. Cover the skillet and simmer gently for 3-5 minutes to meld the flavors.
- Serve: Garnish the dish with freshly chopped parsley. Serve immediately while hot and enjoy this rich, comforting creamy smothered chicken and rice meal.
Notes
- You can substitute whole milk with 2% milk for a lighter sauce, though it may be less creamy.
- Use fresh herbs like thyme instead of dried for more vibrant flavor if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning for chicken.
- Make sure to monitor the skillet heat to avoid burning the roux when making the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
