Name: Creamy Smothered Chicken and Rice Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1/2 teaspoon salt; 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

Ingredients

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

1/2 teaspoon salt

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

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 2: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 to 18 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3 to 4 minutes until the sauce thickens and the cheese is melted.

Step 4: 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.

Step 5: Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in the seasoning mix with a little olive oil for 30 minutes before cooking.

You can substitute long-grain white rice with brown rice, but increase the cooking time and liquid as needed.

Feel free to add sautéed mushrooms or spinach to the sauce for added texture and nutrition.

If you prefer a spicier dish, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well for this recipe and will stay juicy. Adjust the cooking time slightly to ensure they are cooked through.

Is it possible to make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use plant-based milk such as almond or oat milk. Use a dairy-free cheese or omit it for a lighter sauce.