Best Smothered Chicken and Rice Recipe

If you’re looking for a comforting and hearty meal that warms the soul, look no further than this Best Smothered Chicken and Rice Recipe. This dish features juicy, tender chicken breasts smothered in a rich and creamy sauce, all served over a fluffy bed of rice. It’s the embodiment of home-cooked goodness, perfect for family dinners, gatherings with friends, or even quiet evenings at home when you want something special to elevate your weeknight meal.

What makes this recipe truly special is its perfect balance of flavors—from the smoky paprika to the rich, cheesy sauce that envelops the chicken and rice. Not only is it delicious, but it also comes together easily, making it an ideal choice for both novice cooks and seasoned chefs. Your loved ones will adore it, and you’ll relish the satisfaction of preparing such a wholesome dish.

This is what the finished dish looks like when perfectly baked.

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)

Here’s a glimpse of the key ingredients you’ll need to create this flavorful dish.

Directions

1. 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 chicken from the skillet and set aside.

2. 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 rice is tender and the liquid is absorbed. Fluff with a fork.

3. 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 create a roux.
   • Gradually add milk and chicken broth, whisking until the mixture is smooth and thickened.
   • Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese, mixing until the sauce is creamy and the cheese is fully melted.

4. 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, garnishing with chopped fresh parsley.

Tips & Variations

• Ingredient substitutions: You can swap the chicken breasts for thighs if you prefer a richer flavor. Additionally, use low-fat milk for a lighter version of the sauce.
• Optional variations: Try adding sautéed mushrooms or spinach to the sauce for added nutrition and flavor. You can also experiment with different cheese combinations.
• Storage or reheating tips: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4
• Difficulty level: Easy

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This image represents the delightful outcome of this comforting recipe.