Why Make This Recipe
Smothered Chicken and Rice is a classic dish that brings comfort and satisfaction to the dinner table. It’s rich, creamy, and packed with flavor, making it a favorite for families. This recipe is not only delicious but also easy to prepare, perfect for busy weeknights or special occasions. The combination of seasoned chicken, fluffy rice, and a mouthwatering creamy sauce makes it irresistible.
How to Make Best Smothered Chicken and Rice
Ingredients :
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions :
Prepare the Chicken:
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Rice:
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
Make the Creamy Sauce:
- In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combine the Chicken and Rice:
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.
How to Serve Best Smothered Chicken and Rice
Serve this dish warm, placing the creamy chicken on top of a fluffy rice bed. Garnish with fresh parsley for a touch of color. This meal pairs well with a side of steamed vegetables or a simple salad.
How to Store Best Smothered Chicken and Rice
Store any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Best Smothered Chicken and Rice
- For added flavor, marinate the chicken for a few hours with the spices before cooking.
- Adjust the thickness of the sauce by adding more or less milk.
- Feel free to add your favorite vegetables, like peas or bell peppers, to the dish for extra nutrition.
Variations
You can switch up the cheeses used in the sauce. Try using mozzarella for a different flavor, or add some spice with pepper jack cheese. Additionally, adding spinach or mushrooms can enhance the dish further.
FAQs
Can I use bone-in chicken for this recipe?
Yes, but you will need to adjust the cooking time to ensure the chicken is fully cooked.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance and assemble it with the rice just before serving.
Is there a way to make this dish healthier?
You can use less cheese or opt for low-fat milk to reduce calories. Additionally, consider using brown rice for added fiber and nutrients.
Smothered Chicken and Rice
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- 2 tablespoons olive oil
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped For garnish
Instructions
Prepare the Chicken
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Cook the Rice
- In a separate saucepan, bring chicken broth and salt to a boil.
- Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork.
Make the Creamy Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Combine the Chicken and Rice
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.