Smothered Chicken Creamy Rice (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
4 chicken breasts, boneless and skinless
02 -
1 tsp smoked paprika
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
Salt and black pepper, as needed
06 -
2 tbsp olive oil
→ Rice Ingredients
07 -
1 cup white rice (long-grain)
08 -
2 cups chicken stock
09 -
Half a tsp of salt
→ Sauce Ingredients
10 -
2 tbsp plain flour
11 -
2 tbsp butter (unsalted)
12 -
1 ½ cups whole milk
13 -
½ cup chicken stock
14 -
½ tsp garlic powder
15 -
¼ tsp thyme
16 -
½ cup Parmesan cheese (grated)
17 -
½ cup shredded cheddar
18 -
Chopped parsley for decoration
# Instructions:
01 -
Sprinkle the chicken breasts with onion powder, smoked paprika, garlic powder, salt, and pepper. Warm olive oil in a wide pan over medium-high. Cook the chicken for around 4-5 minutes per side until golden. Move to a plate once done.
02 -
Pour chicken stock and salt into a pot and bring them to a bubble. Add the rice in, turn the heat to low, pop the lid on, and cook for 15-18 minutes. Once it's soft and the liquid is gone, fluff it up with a fork.
03 -
Using the same pan you cooked the chicken in, melt butter over medium heat. Stir in the flour and cook for a minute or two until it turns golden. Slowly whisk the milk and stock in, making it smooth. Add the garlic powder, thyme, cheddar, and Parmesan. Heat for 3-4 minutes until thick and gooey.
04 -
Place the chicken back in the pan and spoon the sauce over it. Cover it up and cook on low heat for about 10 minutes until the chicken becomes fall-apart tender.
05 -
Spoon the fluffy rice onto plates, top with chicken and pour over extra sauce. Sprinkle with fresh parsley before serving.