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Creamy Smothered Chicken and Rice

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A comforting and elegant dish of boneless, skinless chicken breasts bathed in a creamy sauce, served over flavorful rice.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 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)

Instructions

  1. In a pot, bring the chicken broth to a boil. Add a pinch of salt, then stir in the rice. Reduce heat, cover, and simmer until the rice becomes tender.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook until each side turns golden brown, about 6-7 minutes per side; remove and set aside.
  3. In the same skillet, melt the butter. Whisk in flour to create a roux, then gradually add milk and chicken broth while whisking constantly until thickened.
  4. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until fully melted and smooth.
  5. Return the cooked chicken to the skillet, spoon the sauce over it, and let it simmer briefly to heat through.
  6. Serve the creamy smothered chicken over fluffy rice, garnished with fresh parsley.

Notes

For added flavor, marinate the chicken before cooking. You can adjust the sauce consistency with extra broth or milk as needed.

Nutrition

Find it online: https://sousviderecipe.com/creamy-smothered-chicken-and-rice-3/