introduction
This Best Smothered Chicken and Rice Recipe gives you a creamy, cheesy sauce over browned chicken on a bed of rice. It is warm, filling, and easy to make at home. For another comforting classic, see this Authentic Italian grandmother’s cake recipe for a simple dessert to serve after this meal.
why make this recipe
Make this recipe because it is simple, tasty, and uses common ingredients. The sauce is creamy and rich, and the rice soaks up good flavor. It is a great weeknight dinner that feels like home.
how to make Best Smothered Chicken and Rice Recipe
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 :
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken 5 to 7 minutes per side until golden and cooked through.
- Remove the chicken from the skillet and set aside.
- In a separate saucepan, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil.
- Add the rice, reduce heat to low, cover, and simmer 15 to 20 minutes until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork.
- In the same skillet used for the chicken, melt the butter over medium heat.
- Add the flour and whisk continuously 1 to 2 minutes to make a roux.
- Gradually add the 1 1/2 cups milk and 1/2 cup chicken broth while whisking until the sauce is smooth and thickened.
- Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon thyme, cheddar cheese, and Parmesan cheese until the sauce is creamy and the cheese melts.
- Return the chicken to the skillet and spoon the creamy sauce over each piece.
- Serve the chicken and sauce over a bed of rice and garnish with chopped fresh parsley.
how to serve Best Smothered Chicken and Rice Recipe
Place a scoop of rice on each plate. Put a chicken breast on top. Spoon more sauce over the chicken and rice. Sprinkle chopped parsley for color. Serve warm with a simple side salad or steamed vegetables.
how to store Best Smothered Chicken and Rice Recipe
Cool leftovers to room temperature. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if needed to loosen the sauce. You can freeze for up to 2 months in a freezer-safe container; thaw in the refrigerator before reheating.
tips to make Best Smothered Chicken and Rice Recipe
- Pat chicken dry before seasoning to help it brown.
- Do not crowd the skillet when browning chicken.
- Whisk the roux well to avoid lumps in the sauce.
- Use warm milk for a faster, smoother sauce.
- Adjust cheese to taste for a richer or milder flavor.
variation (if any)
You can use boneless skinless thighs instead of breasts for juicier meat. Add mushrooms or onions to the sauce for more flavor. Swap cheddar for Monterey Jack or pepper jack for a spicy kick.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes. Use the brown rice cooking time and liquid ratio on the rice package. Brown rice needs more time and liquid.
Q: How do I know the chicken is fully cooked?
A: Cut into the thickest part; juices should run clear and the meat should be no longer pink. Or use a meat thermometer; the internal temperature should reach 165°F (74°C).
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce and store it in the fridge for a day. Reheat slowly and whisk in a little milk if it becomes too thick before adding the chicken.
Conclusion
For another trusted version and extra tips, see this Smothered Chicken with Rice | Just A Pinch Recipes.