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A rich, comforting one-pan meal featuring juicy seared chicken breasts served over fluffy rice cooked in chicken broth, all smothered in a luscious cheesy sauce with hints of garlic and thyme.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon garlic powder (for chicken)
  • 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 (for rice)
  • 1/2 teaspoon salt (for rice)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth (for sauce)
  • 1/2 teaspoon garlic powder (for sauce)
  • 1/4 teaspoon thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken for 4-5 minutes per side until golden brown, then remove and set aside.
  4. In a medium saucepan, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil.
  5. Add rice, reduce heat to low, cover, and simmer 15-18 minutes until rice is tender and liquid is absorbed.
  6. Fluff rice with a fork and set aside.
  7. In the skillet used for chicken, melt butter over medium heat.
  8. Whisk in flour and cook 1-2 minutes until lightly golden.
  9. Slowly whisk in milk and 1/2 cup chicken broth to form a smooth sauce.
  10. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese; cook 3-4 minutes until sauce thickens and cheese melts.
  11. Return chicken breasts to the skillet, spoon sauce over them.
  12. Cover and simmer on low for 10 minutes until chicken is cooked through and tender (internal temperature 165°F/74°C).
  13. Serve chicken with creamy sauce over cooked rice; garnish with chopped fresh parsley and enjoy immediately.

Notes

Browning the chicken well is key for deep flavor; use medium-high heat and do not rush this step., Use chicken broth instead of water to cook rice for better flavor and fluffy texture., Whisk continuously when making the sauce to prevent lumps., Grate cheese from blocks for better melt and flavor compared to pre-shredded cheese., Adjust seasoning by adding extra smoked paprika or cayenne for more heat if desired., Add delicate vegetables like spinach or peas near the end to maintain texture and color., Store leftovers in airtight container in fridge up to 3 days or freeze up to 2 months., Reheat gently adding milk or broth to loosen sauce and maintain creaminess.

Nutrition

Find it online: https://cookerygood.com/why-will-you-love-this-creamy-smothered-chicken-and-rice/