Smothered Chicken and Rice (Print Version)
# Ingredients:
→ Spiced Chicken
01 -
1 teaspoon smoked paprika
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
2 tablespoons olive oil
05 -
Salt and freshly ground pepper to your liking
06 -
4 boneless, skinless chicken breasts
→ Simple Rice Base
07 -
2 cups chicken stock
08 -
1/2 teaspoon salt
09 -
1 cup long-grain white rice
→ Rich Cheese Sauce
10 -
2 tablespoons plain flour
11 -
2 tablespoons butter (unsalted)
12 -
1 1/2 cups whole milk
13 -
1/2 cup freshly shredded sharp cheddar cheese
14 -
1/2 cup chicken stock
15 -
1/4 teaspoon dried thyme
16 -
1/2 teaspoon garlic powder
17 -
1/2 cup grated Parmesan cheese
18 -
Fresh herbs (parsley) for topping
# Instructions:
01 -
Grab the chicken breasts and coat them with the spices—paprika, onion powder, garlic, salt, and pepper. In a hot pan, heat the olive oil and cook the chicken for about 4-5 minutes on each side until golden. Remove and set aside for now.
02 -
Boil the chicken stock with salt in a pot. Stir in your rice, lower the heat, and put the lid on. Let it gently simmer for 15-18 minutes. When done, fluff it up with a fork and leave it covered to keep warm.
03 -
In the same pan you used for the chicken, melt the butter over medium heat. Stir in the flour and cook for a minute or two until it's lightly toasted. Slowly pour in the milk and stock while stirring, making sure the mix stays smooth. Toss in the cheeses and seasonings, then stir until it's all melted and creamy.
04 -
Place the cooked chicken back into the pan, nestling it into the cheesy sauce. Cover and simmer for around 10 minutes till the chicken is fully cooked and tender. Serve with the rice and ladle that luscious sauce over everything. Top with parsley if you'd like.
# Notes:
01 -
Searing the chicken locks in its juices and adds a golden finish.
02 -
Using freshly grated cheese will give your sauce the creamiest texture.
03 -
You can make the sauce in advance; just gently reheat it with a small splash of milk.