Smothered Chicken Creamy Rice (Print Version)
# Ingredients:
→ Chicken with Spices
01 -
4 chicken breasts, no skin or bones
02 -
1 tsp onion powder
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
2 tbsp olive oil
06 -
Pinch of salt and freshly cracked black pepper
→ Rice Infused with Broth
07 -
1 cup white rice, long-grain
08 -
2 cups of chicken stock
09 -
1/2 tsp sea salt
→ Rich and Creamy Cheese Blend
10 -
2 tbsp unsalted butter
11 -
2 tbsp plain flour
12 -
1 1/2 cups milk (whole)
13 -
1/2 cup chicken stock
14 -
1/2 tsp powder made from garlic
15 -
1/4 tsp dried thyme leaves
16 -
1/2 cup cheddar, shredded fresh
17 -
1/2 cup Parmesan cheese, grated fresh
18 -
Fresh parsley, chopped for topping
# Instructions:
01 -
Rub the chicken with garlic, onion powder, paprika, salt, and pepper. Heat a big skillet with olive oil over medium-high heat. Cook the chicken until it's got a golden color, about 4–5 minutes per side. Take it off the heat and keep it to the side for now.
02 -
In a medium pot, heat the chicken stock with salt until it boils. Add your rice, turn the heat way down, and cover it up. Let it simmer for around 15–18 minutes, or until the liquid absorbs into the rice. Use a fork to fluff it before serving.
03 -
In your chicken skillet, melt the butter at medium heat. Toss in the flour and whisk for 1–2 minutes, just until it's golden brown. Slowly pour in the milk and stock while stirring to keep it smooth. Stir in the seasonings, cheddar, and Parmesan until it's all melted and creamy.
04 -
Place the chicken in the cheesy sauce, letting it rest in the mixture. Cover, then cook it all softly for 10 minutes until the chicken’s juicy and done. Dish it up over your rice, put some sauce on top, and sprinkle with parsley to finish.
# Notes:
01 -
Searing the chicken first gives it a crust that seals in the juices.
02 -
Grating your cheese fresh gives the sauce the best texture and taste.
03 -
Whip up the sauce early and warm it with a splash of milk later.