Creamy Smothered Chicken Dish (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 tablespoons olive oil
02 -
Salt and black pepper, as much as you like
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
4 boneless chicken breasts, no skin
→ For the Rice
07 -
½ teaspoon salt
08 -
2 cups chicken broth
09 -
1 cup long-grain white rice
→ For the Creamy Sauce
10 -
Fresh parsley, chopped up for tossing on top
11 -
½ cup grated Parmesan cheese
12 -
½ cup shredded cheddar cheese
13 -
¼ teaspoon thyme
14 -
½ teaspoon garlic powder
15 -
½ cup chicken broth
16 -
1 ½ cups whole milk
17 -
2 tablespoons all-purpose flour
18 -
2 tablespoons unsalted butter
# Instructions:
01 -
Dust both sides of your chicken with garlic powder, onion powder, smoked paprika, a pinch of salt, and some pepper.
02 -
Pour olive oil into a big skillet and warm it up on medium-high. Cook the chicken about 4-5 minutes per side until you see it browning. Take the chicken out for now.
03 -
Pour broth and salt into a medium pot and let it start bubbling. Add rice, turn the heat way down, put a lid on, and let it gently cook around 15-18 minutes till soft and the liquid’s gone. Fluff it with a fork and set it aside.
04 -
Use that same skillet for your sauce. First melt butter on medium. Sprinkle in the flour and whisk around for a couple minutes until it’s a bit golden. Gradually pour in milk and broth, whisking so it stays smooth. Toss in garlic powder, thyme, cheddar, and parmesan. Keep stirring 3-4 minutes until it thickens up and the cheese melts.
05 -
Put the chicken back in and scoop the creamy sauce right on top. Let it all simmer on low and cover for around 10 minutes so the chicken gets nice and tender.
06 -
Spoon the rice onto plates, lay the saucy chicken over the top, throw on parsley, and dig in while it’s hot.
# Notes:
01 -
Let your chicken sit for a few minutes before cutting in, so it stays juicy. If your sauce gets thick, just add a splash of milk or chicken broth to thin it out.