Smothered Chicken and Rice
A comforting and easy weeknight dinner featuring tender chicken smothered in a creamy cheese sauce served over fluffy rice.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts The star of the show!
- 1 cup long-grain white rice For a fluffy base.
- 2 cups chicken broth Homemade is best, but store-bought works.
- 2 tablespoons unsalted butter For creating the roux.
- 1.5 cups whole milk Gives the sauce a rich texture.
- 0.5 cup shredded cheddar cheese Adds melty goodness.
- 0.5 cup grated Parmesan cheese For an umami punch.
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
Preparation
- Season the chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat and add the chicken. Cook for about 5-7 minutes on each side until golden brown. Remove from the skillet.
Cooking the Rice
- In a saucepan, bring the chicken broth to a boil. Add a dash of salt and then stir in the rice, cover, and simmer for about 15-20 minutes until tender.
Making the Roux and Sauce
- In the same skillet, melt butter over medium heat. Whisk in flour to form a roux, and gradually add in the whole milk while whisking until smooth.
- Stir in cheeses and spices until melted.
Bringing It Together
- Return the chicken to the skillet; spoon sauce over it. Serve hot over rice.
Notes
This dish pairs beautifully with a side salad and a refreshing drink. For best results, avoid overcrowding the pan and rush the cooking process.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 28gSaturated Fat: 16gSodium: 800mgFiber: 2gSugar: 2g
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