Chicken Creamy Rice (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 tablespoons olive oil
02 -
Salt and black pepper as needed
03 -
4 chicken breasts, no skin or bones
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
→ Rice Ingredients
07 -
½ teaspoon salt
08 -
2 cups chicken stock
09 -
1 cup white long-grain rice
→ Creamy Sauce Mix
10 -
2 tablespoons plain flour
11 -
2 tablespoons butter (unsalted)
12 -
½ cup broth
13 -
1 ½ cups whole milk
14 -
¼ teaspoon dried thyme
15 -
½ teaspoon garlic powder
16 -
½ cup grated Parmesan
17 -
½ cup shredded cheddar
18 -
Fresh parsley for topping, chopped
# Instructions:
01 -
Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken until they're evenly coated.
02 -
Warm the olive oil in a skillet on medium-high heat. Fry the chicken until golden, about 4-5 minutes each side. Take it out and set aside.
03 -
Boil 2 cups of broth with ½ teaspoon of salt in a saucepan. Stir in rice, lower the heat, cover, and let it simmer for 15-18 minutes. When done, fluff with a fork, then set aside.
04 -
Using the same pan as before, melt butter over medium heat. Stir in flour and cook while whisking for 1-2 minutes until it’s light brown.
05 -
Add milk and broth gradually, whisking all the time for a silky texture. Toss in thyme, garlic powder, Parmesan, and cheddar. Stir until the sauce thickens and the cheese dissolves.
06 -
Place the chicken back into the pan, cover with the cheesy sauce, and cook on low for 10 minutes until it's juicy and fully done.
07 -
Scoop some rice onto each plate, lay the chicken and sauce on top, sprinkle parsley for a fresh finish, and enjoy right away!
# Notes:
01 -
To lock in its juices, let the chicken rest briefly before serving. If the sauce ends up too thick, mix in a splash of milk or broth to loosen it.