Description
A comforting and easy recipe for smothered chicken and rice, combining tender chicken, creamy sauce, and fluffy rice in one pan.
Ingredients
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 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
- Fresh parsley, chopped
Instructions
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Cook the chicken for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and let it simmer for 15-20 minutes.
- In the same skillet, melt butter over medium heat, add flour and whisk for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until the sauce thickens.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until creamy.
- Return the chicken to the skillet, spoon the creamy sauce over the top, and serve over rice garnished with parsley.
Notes
For alternatives, consider using quinoa instead of rice or different cheeses like Gouda or pepper jack.