Description
A comforting and creamy smothered chicken and rice dish featuring tender seared chicken breasts simmered in a rich cheese sauce, served over fluffy long-grain white rice. Perfect for a hearty weeknight dinner.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy Sauce:
- 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 (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to enhance their flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Fluff the rice with a fork and set aside.
- Make the Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden, forming a roux. Gradually add the milk and chicken broth while whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook the sauce for 3-4 minutes until it thickens and the cheese melts completely.
- Combine Everything: Return the chicken breasts to the skillet with the sauce. Spoon the creamy sauce over the chicken, cover the skillet, and simmer on low heat for 10 minutes to ensure the chicken is fully cooked and tender.
- Serve: Plate the fluffy cooked rice, top it with the smothered chicken and creamy sauce, then garnish with freshly chopped parsley. Serve immediately while warm.
Notes
- Use whole milk for a richer sauce, but 2% milk can be substituted for a lighter option.
- Make sure to cook the rice covered and on low heat to avoid burning or sticking.
- Feel free to add sautéed mushrooms or onions to the sauce for extra flavor.
- Leftover smothered chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (1 chicken breast with rice and sauce)
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
