Creamy Smothered Chicken and Rice Recipe (Printer-Friendly Version)
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon smoked paprika
05 -
Salt and black pepper, to taste
06 -
2 tablespoons olive oil
→ Rice
07 -
1 cup long-grain white rice
08 -
2 cups chicken broth
09 -
1/2 teaspoon salt
→ Creamy Sauce
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons all-purpose flour
12 -
1 1/2 cups whole milk
13 -
1/2 cup chicken broth
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon thyme
16 -
1/2 cup shredded cheddar cheese
17 -
1/2 cup grated Parmesan cheese
18 -
Fresh parsley, chopped (for garnish)
# Let's Cook!:
01 -
Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear in olive oil until golden brown, then set aside.
02 -
Cook the rice in chicken broth until tender, then fluff with a fork and set aside.
03 -
Melt butter in the skillet, whisk in flour, and gradually add milk and chicken broth. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until the sauce thickens.
04 -
Return the chicken to the skillet, spoon the sauce over the top, and simmer until fully cooked.
05 -
Plate the rice, top with chicken and sauce, garnish with parsley, and serve immediately.
# Cook's Notes:
01 -
Add sautéed mushrooms or spinach to the sauce for extra flavor.
02 -
Swap out cheddar for mozzarella or gouda for a different cheesy twist.
03 -
Simmer the chicken in the sauce until it reaches an internal temperature of 165°F.
04 -
Prepare the sauce ahead of time and reheat gently before serving.
05 -
Serve with steamed vegetables or a fresh salad for a complete meal.