Creamy Smothered Chicken and Rice
A comforting dish that combines juicy chicken with a rich, creamy sauce, all served over fluffy rice, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- 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 Can be substituted for gluten-free flour.
- 1.5 cups whole milk For a lighter version, use low-fat or plant-based 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
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Cooking
- In a large skillet, heat the olive oil over medium heat. Sear the seasoned chicken until golden brown on both sides.
- In a separate pot, bring 2 cups of chicken broth to a boil. Add the rice and cook until tender, following the package instructions.
- In the same skillet used for the chicken, add butter. Once melted, whisk in the flour, followed by milk and additional chicken broth. Continue whisking until the sauce thickens, then stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese.
- Return the chicken to the skillet, spoon the creamy sauce over it, and let it simmer until the chicken is fully cooked.
Serving
- Serve the creamy chicken over the fluffy rice and garnish with fresh parsley.
Notes
This dish is best served warm. Consider marinating chicken for extra flavor. Don't rush the sauce to avoid lumps. Store leftovers in an airtight container in the refrigerator for up to three days.