Description
A creamy, comforting smothered chicken served over fluffy rice, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total)
- 1 tsp garlic powder (plus 1/2 tsp for the sauce)
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth (for the rice)
- 1/2 tsp salt (for the rice)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth (extra for the sauce)
- 1/4 tsp dried thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry with paper towels and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 3–4 minutes per side until golden brown. Remove chicken to a plate and let rest.
- In a medium pot, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender. Let sit for 5 minutes, then fluff with a fork.
- In the same skillet, reduce heat to medium and add butter. When melted, whisk in flour and cook for 1 minute.
- Gradually whisk in milk and extra chicken broth until smooth. Simmer for 2–3 minutes until the sauce thickens.
- Stir in garlic powder, thyme, cheddar, and Parmesan. Whisk until cheese melts and the sauce is glossy.
- Nestle the seared chicken back into the skillet, spoon sauce over the pieces, cover, and simmer for 6–8 minutes until the chicken reaches 165°F.
- Serve chicken over rice, spoon extra sauce on top, and garnish with parsley.
Notes
Let chicken rest for 3–5 minutes before serving to redistribute juices. Use whole milk for creaminess; adjust cheese types as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American