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Creamy Smothered Chicken and Rice

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A comforting dish with tender chicken, fluffy rice, and a rich, creamy sauce, perfect for busy weeknights.

Ingredients

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  • 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
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup chicken broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove from the skillet and set aside.
  3. Bring chicken broth and salt to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
  4. Melt the butter in the same skillet used for the chicken over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
  5. Add the milk and chicken broth gradually, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3–4 minutes until the sauce thickens and the cheese is melted.
  6. Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.

Notes

Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-smothered-chicken-rice-4/