Creamy Smothered Chicken and Rice Bliss: A Cozy, Flavorful Hug in Every Bite!
Cook this Creamy Smothered Chicken and Rice: tender chicken, fluffy rice, and a cheesy sauce. Easy, comforting, and perfect for a hearty meal!
Ingredients
Here’s everything I use, measured out with love:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
- For the 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)
I line it all up on my counter, and it’s like a cozy feast waiting to happen. This makes 4 hearty servings—perfect for sharing or savoring solo, depending on my mood. It’s my roadmap to creamy bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing cheese mid-prep, right? Keeps me in the groove and ready to cook.
Instructions
Step 1: Season the Chicken
Let’s get savory—in a large bowl, season 4 boneless, skinless chicken breasts with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and salt and black pepper to taste (I love that spice hum!). Toss ‘til coated—set aside (my kitchen’s buzzing with prep vibes!). It’s the flavor kick—pure seasoned magic!
Step 2: Sear the Chicken
Heat 2 tbsp olive oil in a large skillet over medium-high—add chicken and sear 4-5 minutes per side ‘til golden (I grin at those brown marks!). Remove and rest—keep warm (my kitchen smells like a feast!). It’s the juicy star—pure seared delight!
Step 3: Cook the Rice
In a medium saucepan, bring 2 cups chicken broth and ½ tsp salt to a boil—add 1 cup long-grain white rice (I love that steam kick!). Reduce to low, cover, and simmer 15-18 minutes ‘til tender and liquid’s gone—fluff with a fork (my kitchen’s a rice haven!). Set aside—ready for the bowl (my heart’s racing for the plate!).
Step 4: Make the Creamy Sauce
In the same skillet, melt 2 tbsp unsalted butter over medium—whisk in 2 tbsp all-purpose flour and cook 1-2 minutes ‘til golden (I love that roux glow!). Slowly add 1 ½ cups whole milk and ½ cup chicken broth—whisk ‘til smooth (my kitchen smells like cream!). Stir in ½ tsp garlic powder, ¼ tsp thyme, ½ cup shredded cheddar, and ½ cup grated Parmesan—cook 3-4 minutes ‘til thick and melty (my spoon’s dancing!). It’s the saucy soul—pure cheesy joy!
Step 5: Smother the Chicken
Return chicken to the skillet—spoon sauce over top (I feel like an artist!). Cover and simmer on low 10 minutes ‘til cooked through—check it hits 165°F inside (my heart races for that tenderness!). It’s coming together—pure smothered bliss!
Step 6: Serve and Garnish
Plate ½ cup rice per serving—top with chicken and sauce—sprinkle chopped fresh parsley (that first bite’s pure comfort, and you made it happen!). Serve hot—dig in (my table’s a feast!). Enjoy with love—it’s a winner every time.