Creamy Smothered Chicken and Rice
A comforting and easy dish combining tender chicken breasts with a rich, creamy sauce served over rice, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder adds savory flavor
- 1 teaspoon onion powder enhances overall seasoning
- 1 teaspoon smoked paprika provides a subtle, smoky taste
- to taste none salt and black pepper
- 2 tablespoons olive oil adds moisture and flavor
- 1 cup long-grain white rice provides the base of the dish
- 2 cups chicken broth adds depth of flavor
- 1/2 teaspoon salt enhances seasoning throughout
- 2 tablespoons unsalted butter for richness
- 2 tablespoons all-purpose flour thickens the sauce
- 1 1/2 cups whole milk creates a creamy texture
- 1/2 cup chicken broth for additional flavor
- 1/2 teaspoon garlic powder for consistency in flavor
- 1/4 teaspoon thyme adds earthy notes
- 1/2 cup shredded cheddar cheese melts to enrich the sauce
- 1/2 cup grated Parmesan cheese adds a sharp, nutty flavor
- to taste none fresh parsley, chopped for garnish
Instructions
Preparation
- Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper, ensuring each piece is evenly coated.
- Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the pan and sear for about 6-7 minutes on each side until golden-brown.
- Remove the chicken from the skillet and set aside. In the same skillet, add the rice, pour in one cup of chicken broth and half a teaspoon of salt, and stir together. Bring to a simmer, then cover and reduce heat to low.
- In a separate saucepan, melt unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux, stirring constantly for about a minute.
- Slowly add whole milk to the roux while whisking continuously until the mixture thickens and is creamy.
- Mix in half a cup of chicken broth, garlic powder, and thyme into the sauce, stirring well until combined.
- Add the shredded cheddar cheese and grated Parmesan cheese to the sauce, stirring until melted and creamy.
- Return the chicken to the skillet with the rice, pour the creamy cheese sauce over everything, cover, and heat through for another 5-10 minutes.
Notes
Serve with steamed broccoli or a crisp green salad. Leftovers can be enjoyed hot or at room temperature and are easy to store for future meals.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g
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