Description
A comforting and creamy dish featuring tender boneless chicken breasts smothered in a rich, cheesy sauce served over fluffy white rice. This recipe combines flavorful spices, savory cheeses, and a velvety homemade cream sauce for a satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Seasoning
- 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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes on each side until nicely browned and golden. Remove the chicken from the pan and set aside.
- Cook Rice: In a saucepan, bring the chicken broth and salt to a boil. Stir in the long-grain white rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and keep warm.
- Make the Sauce: Using the same skillet that was used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes, stirring constantly. Gradually add the whole milk and chicken broth while whisking continuously to prevent lumps. Cook until the sauce thickens, then stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese until fully melted and smooth.
- Smother the Chicken: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over the top, and reduce the heat to low. Cover and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened further.
- Serve: To serve, plate the cooked rice and place the smothered chicken breasts on top. Spoon additional sauce over the chicken and garnish with fresh parsley if desired. Enjoy a rich and savory creamy smothered chicken with rice.
Notes
- Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F (74°C).
- Use freshly grated cheeses for the best melting and flavor.
- For a lighter alternative, substitute whole milk with 2% milk.
- The sauce can be thickened by cooking longer or by adding a tiny bit more flour to the roux.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
