Description
This covered chicken and rice recipe features juicy, seasoned chicken breasts cooked to perfection and served with fluffy rice and a rich, creamy cheese sauce. It’s a comforting and satisfying dish ideal for family dinners or entertaining guests, combining simple ingredients with straightforward cooking methods.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (or use chicken thighs for a juicier option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Rice
- 1 cup long grain white rice (substitute with brown rice if preferred, but cook time will increase)
- 2 cups chicken broth (homemade preferred for more flavor)
- 1/2 teaspoon salt
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons wheat flour
- 1 1/2 cups whole milk (use low-fat milk to reduce fat)
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese (or substitute Monterey Jack or mozzarella)
- 1/2 cup grated Parmesan cheese
For Decorating
- Chopped fresh parsley, to garnish
Instructions
- Prepare the chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large frying pan over medium-high heat. Cook the chicken for 5 to 7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the rice: In a separate saucepan, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork once done.
- Make the creamy sauce: Using the same frying pan from the chicken, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the milk and 1/2 cup chicken broth, stirring continuously until the sauce thickens. Add garlic powder, thyme, cheddar cheese, and Parmesan cheese, stirring until the cheeses melt completely.
- Combine chicken and rice: Return the cooked chicken breasts to the pan with the creamy sauce and cover them well with the sauce. Serve the chicken and sauce over the bed of cooked rice. Garnish with chopped fresh parsley before serving.
Notes
- Let the dish cool to room temperature for no more than 2 hours before storing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in suitable containers for up to 2 months.
- Thaw frozen portions in the refrigerator before reheating.
- Use chicken thighs instead of breasts for a juicier texture.
- Substitute brown rice for a whole grain option but increase cooking time accordingly.
- Use low-fat milk to reduce fat content in the creamy sauce.
