Smothered Chicken and Rice
A comforting dish featuring tender chicken in a creamy sauce served over fluffy rice, perfect for family gatherings or cozy weeknight dinners.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Seasoned with garlic powder, onion powder, smoked paprika, salt, and black pepper
- 2 tablespoons olive oil For cooking the chicken
For the Rice
- 1 cup long-grain white rice Fluffy after cooking
- 2 cups chicken broth For cooking the rice
- 0.5 teaspoon salt For flavoring the rice
For the Sauce
- 2 tablespoons unsalted butter For making the roux
- 2 tablespoons all-purpose flour For thickening
- 1.5 cups whole milk For creaminess
- 0.5 cup chicken broth To combine with milk for the sauce
- 0.5 teaspoon garlic powder For flavor
- 0.25 teaspoon thyme Adds a herby taste
- 0.5 cup shredded cheddar cheese For richness in the sauce
- 0.5 cup grated Parmesan cheese Enhances flavor
- 1 tablespoon chopped fresh parsley For garnishing
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Warm the olive oil in a large skillet over medium-high heat.
- Carefully cook each side of the chicken for 5 to 7 minutes until golden brown and fully cooked. Set the chicken aside.
Cooking the Rice
- In a separate saucepan, bring chicken broth and salt to a boil.
- Add the rice, reduce heat to low, and cover. Simmer for 15 to 20 minutes until tender.
- Fluff the rice with a fork and let it sit.
Making the Sauce
- In the same skillet, melt the butter over medium heat.
- Add flour and whisk to create a light roux.
- Gradually stir in milk and broth, whisking until the sauce thickens.
- Add garlic powder, thyme, cheddar cheese, and Parmesan cheese, stirring until melted.
- Return the chicken to the skillet and coat with sauce.
Serving
- Serve the chicken and sauce over the fluffy rice, garnished with parsley.
Notes
Let the chicken rest after cooking to retain juices. For extra creaminess, add more milk to the sauce. This recipe is versatile for dietary adaptations.