Description
Creamy Smothered Chicken and Rice is a rich, comforting dish featuring juicy chicken breasts served over tender white rice, topped with a luscious cheddar-Parmesan cream sauce and garnished with fresh parsley.
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
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until golden brown and cooked through, about 5–7 minutes per side. Remove chicken and set aside.
- In a saucepan, cook rice with chicken broth and salt according to package instructions.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually add milk and chicken broth, whisking constantly until smooth and thickened.
- Add garlic powder, thyme, cheddar cheese, and Parmesan cheese. Stir until cheese is melted and sauce is creamy.
- Return chicken to the skillet, spoon sauce over the top, and simmer for 2–3 minutes.
- Serve chicken over cooked rice and garnish with fresh parsley.
Notes
- For extra richness, add a splash of heavy cream to the sauce.
- Top with additional cheese or crispy breadcrumbs for texture.
- This dish reheats well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet & Sauce
- Cuisine: American