Why Make This Recipe
Creamy Smothered Chicken and Rice is a comforting dish that brings warmth to any table. With tender chicken and fluffy rice enveloped in a rich, creamy sauce, it is both satisfying and delicious. This recipe is perfect for busy weeknights or special family gatherings. Plus, it’s a one-pan meal, which means less cleanup for you!
How to Make Creamy Smothered Chicken and Rice
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)
Directions:
Season the Chicken: Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sear until golden brown on both sides. Remove the chicken and set it aside.
Cook the Rice: In the same skillet, add the chicken broth and bring it to a boil. Stir in the long-grain white rice and cook until the rice is tender, about 15-20 minutes.
Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the whole milk and chicken broth, whisking continuously until the mixture thickens.
Add the Cheeses: Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese until melted and smooth.
Combine: Return the seared chicken to the skillet and spoon the creamy sauce over it. Simmer for a few more minutes until the chicken is fully cooked.
Serve: Serve the chicken and creamy sauce over the fluffy rice, and garnish with fresh parsley.
How to Serve Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice can be served hot right from the skillet. Pair it with a simple side salad or steamed vegetables for a complete meal. You can also offer extra cheese on the side for those who love a cheesy finish!
How to Store Creamy Smothered Chicken and Rice
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm it in the microwave, adding a splash of milk or broth if needed to loosen the sauce.
Tips to Make Creamy Smothered Chicken and Rice
- Season Well: Make sure to season your chicken generously for the best flavor.
- Cook Rice Separately: If you prefer, you can cook the rice in a separate pot to ensure it doesn’t stick.
- Add Vegetables: Feel free to add your favorite veggies to the creamy sauce for extra nutrition and flavor.
Variation
You can easily customize this recipe by adding different herbs or spices, such as Italian seasoning or fresh thyme. Adding vegetables like spinach or mushrooms can also enhance the flavor and nutrition of the dish.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and amount of liquid needed.
2. Can I make this recipe in advance?
Yes! You can prepare the chicken and creamy sauce in advance and store them separately. Just cook the rice fresh when you’re ready to serve.
3. Is it possible to freeze this dish?
While freezing is possible, the texture may change slightly upon reheating. It is best consumed fresh, but you can freeze leftovers for up to 2 months.
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Creamy Smothered Chicken and Rice
Ingredients
For the Chicken
- 4 pieces 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
For the Rice and Sauce
- 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
Preparation
- Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sear until golden brown on both sides. Remove the chicken and set it aside.
Cooking
- In the same skillet, add the chicken broth and bring it to a boil. Stir in the long-grain white rice and cook until the rice is tender, about 15-20 minutes.
- In the same skillet, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the whole milk and chicken broth, whisking continuously until the mixture thickens.
- Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese until melted and smooth.
- Return the seared chicken to the skillet and spoon the creamy sauce over it. Simmer for a few more minutes until the chicken is fully cooked.
Serving
- Serve the chicken and creamy sauce over the fluffy rice, and garnish with fresh parsley.
