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Smothered Chicken and Rice: A Comforting One-Pan Meal

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Smothered Chicken and Rice is a hearty, soul-satisfying one-pan meal combining tender chicken breasts, fluffy rice, and a rich, creamy sauce. Perfect for family dinners or meal prep, it offers comforting, cheesy flavors with minimal effort.

Ingredients

4 boneless, skinless chicken breasts

1 tsp garlic powder (for chicken)

1 tsp onion powder

1 tsp smoked paprika

Salt and black pepper to taste

2 tbsp olive oil

1 cup long-grain white rice

2 cups chicken broth (for rice)

1/2 tsp salt (for rice)

3 tbsp unsalted butter

3 tbsp all-purpose flour

1 cup whole milk

1 cup chicken broth (for sauce)

1/2 tsp garlic powder (for sauce)

1/2 tsp dried thyme

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

Fresh parsley for garnish

Instructions

  1. Season the 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. Cook the chicken breasts for 5-6 minutes per side until fully cooked and golden brown. Remove and set aside.
  3. In the same skillet, add 2 cups chicken broth and bring to a simmer. Stir in salt and rice. Cover and cook for 18-20 minutes until rice is tender and liquid absorbed. Remove from heat and set aside.
  4. In the same skillet, melt butter over medium heat. Add flour and cook for 1-2 minutes, stirring constantly to form a roux.
  5. Gradually whisk in milk and 1 cup chicken broth. Add garlic powder and thyme. Simmer until sauce thickens, about 3-5 minutes.
  6. Stir in cheddar and Parmesan cheeses until melted and smooth.
  7. Add cooked chicken back to the skillet, smother with creamy sauce.
  8. Serve chicken and sauce over the cooked rice, garnished with fresh parsley.

Notes

  • For a spicy version, add cayenne pepper or red pepper flakes to the sauce.
  • Try adding sautéed vegetables like onions, bell peppers, or mushrooms for extra flavor and texture.
  • Substitute brown rice for a healthier alternative, but adjust cooking time accordingly.
  • Experiment with different cheeses such as mozzarella, Gruyère, or Gouda.
  • Use gluten-free flour to make the recipe gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently with a splash of milk or chicken broth to restore creaminess.

Nutrition

Find it online: https://recipesbyjanet.com/smothered-chicken-and-rice-a-comforting-one-pan-meal/