Description
Creamy Smothered Chicken And Rice—just the name itself evokes a feeling of ultimate comfort and warmth.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
Instructions
- Pat 4 chicken breasts dry. Season thoroughly with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, salt, and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Melt 2 tbsp unsalted butter in the same skillet. Whisk in 2 tbsp all-purpose flour for 1-2 minutes to form a roux. Gradually whisk in 1 1/2 cups whole milk until the sauce is smooth and thickened. Season the sauce with salt and pepper.
- Add 1 cup rinsed long-grain white rice, 2 cups chicken broth, and 1/2 tsp salt to the skillet with the sauce. Stir well to combine. Nestle the seared chicken breasts back into the rice and sauce mixture.
- Bring the liquid to a gentle simmer, then reduce heat to low. Cover the skillet tightly and cook for 20-25 minutes, or until the rice is tender and liquid absorbed, and chicken is cooked through (165°F / 74°C). Do not lift the lid during cooking.
- Remove from heat. Let the dish rest, covered, for 5-10 minutes before serving. This allows flavors to meld and rice to finish plumping.
Notes
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg