Smothered Chicken and Rice

Smothered Chicken and Rice

Author: Arwa Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: Chicken Recipes Cuisine: American Diet: Gluten-Free Option Available

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 for the rice
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth for the sauce
  • 1/2 teaspoon garlic powder for the sauce
  • 1/4 teaspoon thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped for garnish
Cook Mode Prevent your screen from going dark

Instructions

  1. Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Let them sit for 5 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Cook the chicken for 5 to 7 minutes on each side, until golden brown and cooked through. Remove from skillet.
  4. In a separate saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 to 20 minutes.
  5. In the same skillet, melt butter over medium heat. Whisk in flour to create a roux for 1 to 2 minutes.
  6. Gradually add milk and chicken broth, whisking until smooth and thickened.
  7. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until melted and creamy. Adjust seasoning if needed.
  8. Return the chicken to the skillet and spoon sauce over the top. Simmer together for a couple of minutes.
  9. Serve over rice and garnish with chopped parsley.

Notes

  1. For a tropical twist, try adding pineapple to the chicken and rice. Leftovers can last up to three days in an airtight container.