Creamy Smothered Chicken and Rice
A delightful one-skillet dish featuring tender chicken breasts in a rich, creamy sauce served over fluffy rice, perfect for family dinners or cozy nights at home.
Ingredients
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts Opt for uniform-sized breasts for even cooking.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Rice Ingredients
- 1 cup long-grain white rice Rinsing before cooking can help achieve fluffiness.
- 2 cups chicken broth Use homemade or high-quality broth for better flavor.
- ½ teaspoon salt
Creamy Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour Can be substituted with gluten-free flour.
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme Can be replaced with other herbs.
- ½ cup shredded cheddar cheese Feel free to experiment with different cheeses.
- ½ cup grated Parmesan cheese
Instructions
Preparation
- 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 seasoned chicken breasts for 4-5 minutes on each side until golden-brown, then remove from skillet and set aside.
Cooking the Rice
- In a medium saucepan, bring chicken broth and salt to a boil.
- Add the rice, lower the heat, cover, and simmer for 15-18 minutes until tender.
- Fluff the rice with a fork after cooking.
Making the Creamy Sauce
- In the same skillet, melt unsalted butter over medium heat.
- Whisk in the flour and cook until golden, about 1-2 minutes.
- Gradually pour in whole milk and chicken broth while whisking until smooth.
- Continue whisking until the mixture thickens, about 3-4 minutes.
- Stir in garlic powder, thyme, cheddar and Parmesan cheese until melted.
Combining Ingredients
- Return the seared chicken to the skillet, spooning the sauce over the top.
- Cover and reduce heat to low, simmer for 10 minutes.
Serving
- Serve the warm rice on plates topped with the creamy smothered chicken and sauce.
- Garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently.