Chicken Creamy Rice (Print)
Juicy chicken snuggled in cheesy, creamy goodness over pillowy rice—just an easy southern meal you’ll want to make over and over.
# Ingredients:
→ Chicken
01 -
2 tablespoons olive oil
02 -
Black pepper, to taste
03 -
Salt, to taste
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
4 boneless, skinless chicken breasts
→ Rice
08 -
1/2 teaspoon salt
09 -
2 cups chicken broth
10 -
1 cup long-grain white rice
→ Creamy Sauce
11 -
Fresh parsley, chopped, for garnish
12 -
1/2 cup grated Parmesan cheese
13 -
1/2 cup shredded cheddar cheese
14 -
1/4 teaspoon dried thyme
15 -
1/2 teaspoon garlic powder
16 -
1/2 cup chicken broth
17 -
1 1/2 cups whole milk
18 -
2 tablespoons all-purpose flour
19 -
2 tablespoons unsalted butter
# Steps:
01 -
Spoon out some rice onto plates, pile the chicken and pour on loads of that creamy sauce. Scatter chopped parsley to brighten things up and eat while it’s nice and hot.
02 -
Put the chicken back in your skillet, smother every piece with sauce, throw a lid on, and let it gently bubble for 10 minutes so that chicken goes all the way tender.
03 -
Still in your chicken skillet, toss in the butter and let it melt over medium. Stir in the flour and let that cook for a minute or two till you see a light color. While whisking, slowly pour in milk and broth until everything feels smooth and not lumpy. Drop in the garlic powder, thyme, cheddar, and parmesan. Keep on the heat for about three or four minutes till the cheese melts down and the sauce thickens up.
04 -
Pour chicken broth and salt into a saucepan and get it boiling. Toss in your rice and as soon as it bubbles again, turn the heat low. Cover it up and let it simmer gently for 15 to 18 minutes—the rice should be soft and all liquid gone. Fluff it with a fork and don’t let it get cold.
05 -
Rub chicken breasts all over with garlic powder, onion powder, paprika, salt, and pepper. Pour oil in a big skillet, heat it to medium-high, and lay the chicken in. Sear on both sides for 4 to 5 minutes until you get a golden color. Take the chicken out and let it hang out on a plate for now.
# Notes:
01 -
Letting the chicken brown in a hot pan really packs in that flavor and puts a nice crust on it. You want to keep the heat at a solid medium-high so it gets golden and juicy inside.