Smothered chicken and rice
Description
Ingredients
- 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)
Không có dữ liệu tab nào được thiết lập.
Instructions
- 1️⃣ Prepare the Chicken:
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- 2️⃣ Cook the Rice:
- In a medium saucepan, bring chicken broth and salt to a boil.
- Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed.
- Fluff with a fork and set aside.
- 3️⃣ Make the Creamy Sauce:
- In the same skillet used for the chicken, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
- 4️⃣ Smother the Chicken:
- Return the chicken breasts to the skillet, spooning the creamy sauce over the top.
- Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- 5️⃣ Serve:
- Plate the cooked rice and top with the smothered chicken and sauce.
- Garnish with fresh parsley and serve immediately.