Irresistibly Creamy Smothered Chicken and Rice Delight
Creamy Smothered Chicken and Rice is a cozy, comforting meal that combines tender chicken breasts with a luscious, cheesy sauce, making it a favorite comfort food.
Equipment
- large skillet
- Meat thermometer
- Whisk
- Fork
Ingredients
For the Chicken
- 4 pieces chicken breasts choose skinless for a healthier option
- 1 teaspoon garlic powder enhances flavor without extra prep
- 1 teaspoon onion powder adds depth to your seasoning
- 1 teaspoon smoked paprika brings a subtle smokiness to the dish
- ½ teaspoon salt adjust to your taste preference
- ½ teaspoon black pepper fresh ground offers the best flavor
- 2 tablespoons olive oil for a rich taste when searing chicken
For the Rice
- 1 cup chicken broth boosts the rice's flavor for a comforting base
- 1 cup rice long-grain works beautifully, but use your favorite variety
- ½ teaspoon salt to season the rice as it cooks
For the Creamy Sauce
- 2 tablespoons butter essential for a rich, creamy texture
- 2 tablespoons flour makes a roux that thickens the sauce
- 1 ½ cups whole milk for a luscious creamy finish
- ½ teaspoon garlic powder kick up the garlic flavor here too!
- ½ teaspoon thyme adds an earthy flavor to the sauce
- ½ cup cheddar cheese for that cheesy goodness
- ½ cup Parmesan cheese brings a nutty richness to the creaminess
For Garnish
- fresh parsley a vibrant touch that brightens the dish
Instructions
Step-by-Step Instructions
- Begin by seasoning both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper, ensuring a flavorful base. Set the chicken aside while you prepare the skillet.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and no longer pink in the center. Once cooked, remove the chicken from the skillet and let it rest.
- In the same skillet, pour in 1 cup of chicken broth and bring it to a gentle simmer. Stir in 1 cup of rice and ½ teaspoon salt, ensuring the rice is evenly distributed. Cover the skillet, reduce the heat to low, and let the rice cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and set aside for later.
- Return to the skillet over medium heat and melt 2 tablespoons of butter. Once melted, sprinkle in 2 tablespoons of flour, whisking constantly for about 1-2 minutes until the mixture turns lightly golden, creating a roux.
- Gradually whisk in 1 ½ cups of whole milk and any leftover chicken broth, making sure to prevent any lumps. Continue cooking for about 5 minutes, stirring frequently, until the sauce thickens and becomes velvety.
- Stir in ½ teaspoon garlic powder, ½ teaspoon thyme, ½ cup cheddar cheese, and ½ cup Parmesan cheese into the creamy mixture. Keep stirring until the cheese is fully melted and combined, resulting in a smooth, luscious sauce.
- Return the cooked chicken breasts to the skillet, coating them generously with the creamy sauce. Allow the chicken to simmer gently for 5 minutes, ensuring it’s heated through while absorbing the flavors of the sauce.
- To serve, spoon the creamy sauce over a bed of the fluffy rice you prepared earlier. Garnish with fresh parsley for a vibrant touch.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. Freeze in a freezer-safe container for up to 2 months. Reheat in a saucepan over medium heat, adding a splash of milk as needed.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 3mg
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