Tropical Creamy Smothered Chicken with Cheesy Rice
Indulge in tender chicken smothered in a creamy, cheesy sauce served over fluffy rice. Perfect for a quick, comforting family dinner!
Equipment
- Large Skillet
- Medium Saucepan
- Whisk
- Measuring Cups and Spoons
- Spatula
Ingredients
Chicken Preparation
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt to taste
- black pepper to taste
- 2 tbsp olive oil
Rice Preparation
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
Creamy Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- fresh parsley chopped, for garnish
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through (165°F internal temperature). Set aside.
- In a medium saucepan, combine rice, 2 cups chicken broth, and 1/2 tsp salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes until rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet used for chicken, melt butter over medium heat. Whisk in flour for 1-2 minutes to form a roux. Slowly add milk and 1/2 cup chicken broth, whisking to avoid lumps. Simmer until thickened, about 3-5 minutes.
- Add garlic powder, thyme, salt, and pepper to the sauce. Stir in cheddar and Parmesan cheeses until smooth and creamy.
- Stir cooked rice into the creamy sauce. Plate rice, top with chicken, spoon extra sauce over, and garnish with parsley.
Notes
Try quinoa instead of rice for a protein boost or swap chicken for mushrooms for a vegetarian version. Customize with your favorite spices!
