Smothered Chicken Creamy Rice (Print Version)
# Ingredients:
→ Chicken with Spices
01 -
4 skinless, boneless chicken breasts
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
Salt and a little freshly ground black pepper, to your liking
06 -
2 tablespoons olive oil
→ Tasty Rice
07 -
1/2 teaspoon salt
08 -
1 cup white long-grain rice
09 -
2 cups broth made from chicken
→ Cheesy Sauce
10 -
1/2 cup Parmesan cheese, grated fresh
11 -
1/2 teaspoon garlic powder
12 -
1/2 cup chicken broth
13 -
1/4 teaspoon dried thyme
14 -
1/2 cup cheddar cheese, shredded fresh
15 -
2 tablespoons flour, regular type
16 -
Fresh parsley, finely chopped, for topping
17 -
1 1/2 cups whole milk
18 -
2 tablespoons butter, unsalted
# Instructions:
01 -
Rub each chicken breast with garlic powder, onion powder, smoked paprika, salt, and pepper. Warm olive oil in a large pan over medium-high heat, then cook the chicken until both sides are golden brown, about 4-5 minutes each. Remove from the heat and put aside for later.
02 -
Heat chicken broth and salt in a pot and bring to a boil. Drop in the rice, stir well, and lower the heat. Cover the pot and let it simmer for 15-18 minutes, or until the rice is soft and all the liquid is soaked up. Fluff it up with a fork and keep warm.
03 -
Melt butter in the same pan you cooked the chicken in, using medium heat. Stir in the flour and cook for 1-2 minutes until golden and fragrant. Slowly whisk in the milk and the broth to make a smooth mixture. Add your spices and cheeses, stirring until it turns creamy and melty.
04 -
Place the chicken back in the pan, tucking it into the rich sauce. Put the lid on and simmer for 10 minutes, making sure the chicken is fully done and tender. Serve the chicken over rice, pour plenty of cheesy sauce over it, and add chopped parsley as a garnish.
# Notes:
01 -
Searing the chicken first gives it a crispy outside and keeps the juices in.
02 -
Grate your cheese yourself for the best sauce consistency—pre-shredded won't melt as smoothly.
03 -
You can make the sauce ahead and reheat carefully with a touch of milk when you're ready.