Smothered Chicken Creamy Rice (Print Version)
# Ingredients:
→ Chicken
01 -
4 chicken breasts, no skin or bones
02 -
1 tsp smoked paprika
03 -
1 tsp onion powder
04 -
1 tsp garlic powder
05 -
Black pepper to taste
06 -
Salt to your liking
07 -
2 tbsp olive oil
→ Rice
08 -
2 cups broth from chicken
09 -
1 cup of long-grain white rice
10 -
Half a teaspoon of salt
→ Creamy Sauce
11 -
2 tbsp plain flour
12 -
2 tbsp butter (unsalted)
13 -
1 ½ cups full-fat milk
14 -
½ cup broth from chicken
15 -
½ tsp garlic powder
16 -
¼ tsp dried thyme
17 -
½ cup Parmesan cheese, grated
18 -
½ cup cheddar, shredded
19 -
Chopped parsley for topping
# Instructions:
01 -
Sprinkle the chicken with smoked paprika, onion powder, garlic powder, salt, and pepper. Heat olive oil in a big pan over medium-high heat. Cook both sides of the chicken for 4-5 minutes until it turns a deep golden color. Take it off the pan and put it aside.
02 -
Heat the broth with salt in a pot until it boils. Toss in the rice, lower the heat to a gentle simmer, and cover the pot. Let it cook for about 15-18 minutes until no liquid remains. Fluff it up with a fork and keep it nearby.
03 -
Using the same pan from the chicken, melt butter over medium heat. Stir in the flour and cook for around 1-2 minutes until it changes to a light golden shade. Gradually whisk in milk and chicken broth bit by bit, ensuring no lumps. Mix in the garlic powder, thyme, cheddar, and Parmesan. Let it all cook and thicken for about 3-4 minutes, stirring often.
04 -
Add the chicken back to the pan. Pour the creamy sauce over the top. Cover up the pan and let it cook on low heat for 10 minutes, ensuring the chicken becomes tender and thoroughly cooked.
05 -
Scoop the rice onto plates. Lay the chicken and sauce on top. Add a sprinkle of parsley before serving.
# Notes:
01 -
Make sure to pat dry the chicken so it sears better.
02 -
Grate cheese fresh for a sauce that's extra creamy.
03 -
Let the chicken sit for a few minutes before slicing or serving.