Chicken Smothered Over Rice (Print-Friendly Version)
Soul-warming meal with juicy chicken, velvety sauce and fluffy rice.
# Ingredients List:
→ Chicken
01 -
4 chicken breasts, no skin or bones
02 -
1 teaspoon powder from garlic
03 -
1 teaspoon powder from onions
04 -
1 teaspoon paprika with smoky flavor
05 -
Salt as needed
06 -
Pepper (black) as needed
07 -
2 tablespoons oil from olives
→ Rice
08 -
1 cup white rice (long-grain type)
09 -
2 cups broth made from chicken
10 -
½ teaspoon salt
→ Creamy Sauce
11 -
2 tablespoons butter (not salted)
12 -
2 tablespoons flour for all uses
13 -
1 ½ cups milk (whole)
14 -
½ cup broth from chicken
15 -
½ teaspoon powder made from garlic
16 -
¼ teaspoon dried thyme
17 -
½ cup cheese (cheddar, shredded)
18 -
½ cup cheese (Parmesan, grated)
19 -
Chopped fresh parsley for topping
# Detailed Cooking Steps:
01 -
Rub your chicken with the garlic powder, onion powder, smoky paprika, salt, and black pepper. Get your big skillet hot with olive oil on medium-high. Brown the chicken about 5 minutes each side till it looks golden. Take it out and put it aside for now.
02 -
Grab your pot and bring your chicken broth and salt to a boil. Dump in the rice, turn down the heat, put a lid on it, and let it cook quietly for 15-18 minutes till it's soft and the liquid's gone. Stir it up with a fork and set it aside.
03 -
Using that same chicken pan, melt your butter on medium. Stir in the flour and cook it for a minute or two till it's slightly golden. Pour in milk and broth bit by bit, stirring all the time so it don't clump. Add the garlic powder, thyme, and both cheeses. Let it bubble for 3-4 minutes till it gets thick and the cheese melts good.
04 -
Put the chicken back in the pan and spoon that creamy sauce all over it. Cover it up and let it simmer on low for about 10 minutes till the chicken's done and tender.
05 -
Put some rice on each plate, lay the saucy chicken on top, sprinkle with fresh parsley, and eat it while it's hot.
# Helpful Hints:
01 -
Let your chicken sit a few minutes before cutting in - keeps all the juices inside. If your sauce gets too thick, just add a splash more milk or broth to thin it out.