Smothered Chicken and Rice (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 chicken breasts, no bones or skin
02 -
1 tsp of smoked paprika
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
Salt (adjust to your preference)
06 -
Black pepper, as needed
07 -
2 tbsp olive oil
→ Cooking the Rice
08 -
2 cups of broth made from chicken
09 -
1 cup long-grain white rice
10 -
1/2 tsp of salt
→ Sauce Ingredients
11 -
2 tbsp unsalted butter
12 -
2 tbsp plain flour
13 -
1.5 cups of whole milk
14 -
1/2 cup chicken broth
15 -
1/2 tsp garlic powder
16 -
1/4 tsp thyme spice
17 -
1/2 cup shredded cheddar
18 -
1/2 cup Parmesan, finely grated
19 -
A handful of chopped parsley for topping
# Instructions:
01 -
Sprinkle garlic, onion, paprika, salt, and pepper all over the chicken breasts for flavor.
02 -
Heat a slick of olive oil in a wide skillet on medium-high. Cook the chicken for around 4 minutes per side till golden. Take the chicken out and set it aside.
03 -
Combine chicken broth and salt in a saucepan and bring them to a boil. Stir in the rice, lower the heat to tiny bubbles, cover it, and let it cook for 15 minutes or longer until tender. Once done, fluff with a fork and put aside.
04 -
Use the same skillet from earlier, melt butter over medium heat. Add the flour and stir for a minute until it's lightly golden. Gradually pour in milk and broth, whisking all the while till smooth. Mix in thyme, garlic powder, cheddar, and Parmesan cheese. Heat for a few more minutes until creamy and melted.
05 -
Put the chicken back into the skillet and pour the sauce all over it. Keep the heat low, cover, and cook gently for 10 minutes. The chicken should cook until it's soft and juicy.
06 -
Lay out the rice on the plate, add the chicken on top, and spoon over the creamy sauce. Throw on some parsley before serving!
# Notes:
01 -
Let the chicken rest for a short while so it's nice and juicy when you eat it. If the sauce feels too thick, just splash in a bit of broth or milk to fix it.