Smothered Chicken and Rice (Print Version)
# Ingredients:
→ Chicken Coating
01 -
4 chicken breasts, boneless and skinless
02 -
1 tsp smoked paprika
03 -
1 tsp onion powder
04 -
1 tsp garlic powder
05 -
2 tbsp olive oil
06 -
Salt and ground pepper, to your liking
→ Rice Base
07 -
1 cup white rice, long-grain
08 -
2 cups chicken stock
09 -
1/2 tsp salt
→ Cheese Sauce
10 -
2 tbsp butter (unsalted)
11 -
2 tbsp plain flour
12 -
1 1/2 cups milk (whole)
13 -
1/2 cup chicken broth
14 -
1/2 tsp garlic powder
15 -
1/4 tsp thyme, dried
16 -
1/2 cup cheddar cheese, sharp, freshly shredded
17 -
1/2 cup Parmesan cheese, freshly grated
18 -
Chopped parsley for topping
# Instructions:
01 -
Rub a mix of smoked paprika, onion powder, garlic powder, salt, and pepper onto the chicken. Heat up olive oil in a big skillet over medium heat, then cook the chicken for 4-5 minutes on each side until it’s beautifully golden. Keep it aside for later.
02 -
Boil chicken broth with a pinch of salt in a pot. Drop in the rice, lower the heat, and cover. Simmer for 15–18 minutes until all the liquid is absorbed and the rice is soft. Fluff it with a fork before serving.
03 -
Using the same skillet, melt butter over medium heat. Stir in flour, cooking for 1-2 minutes until it just starts to turn golden. Slowly add milk and broth, whisking constantly for a smooth consistency. Toss in garlic powder, thyme, and the cheeses, then heat until melted and all blended together.
04 -
Place the chicken back into the skillet, nestling it into the cheesy sauce. Cover and let it gently bubble for about 10 minutes until the chicken’s fully cooked and tender. Serve it over rice, drizzling plenty of sauce on top, and sprinkle with parsley to finish.
# Notes:
01 -
Searing the chicken first prevents it from drying out and adds delicious flavor.
02 -
Freshly grated cheese melts better and makes a smoother sauce.
03 -
Prepare the sauce ahead of time and reheat with a splash of milk to save time.