Description
This smothered chicken and rice recipe features tender, seasoned chicken breasts cooked to golden perfection and topped with a creamy cheese sauce. Served over fluffy long-grain white rice simmered in savory chicken broth, this comforting dish combines simple ingredients for a hearty, satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- Pinch of salt
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to build a flavorful crust.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Rice: In a medium saucepan, bring the chicken broth and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and has absorbed the liquid. Keep warm until serving.
- Make the Roux: Using the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Add the Milk: Gradually whisk in the whole milk, stirring constantly until the mixture is smooth and begins to thicken, creating a creamy base for the sauce.
- Incorporate the Cheese: Stir in the shredded cheddar and grated Parmesan cheese until fully melted and the sauce is rich and creamy.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon the cheese sauce over the top, and simmer together for 3 to 5 minutes to allow the flavors to meld and the chicken to stay warm.
- Serve: Plate the cooked rice and top with the smothered chicken and creamy cheese sauce. Serve immediately while hot.
Notes
- Make sure to pat the chicken dry before seasoning to help the spices adhere better and achieve a nice sear.
- You can substitute whole milk with 2% milk for a lighter sauce or use a dairy-free option if needed.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- For extra flavor, add chopped fresh herbs like parsley or thyme to the sauce before serving.
- Use low-sodium chicken broth to control the saltiness of the dish.
