Creamy Smothered Chicken and Rice

• porții: 4 servings
• timp activ: 20 minutes
• timp total: 1 hour 5 minutes

Ingrediente

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 tablespoons olive oil

1 cup long-grain white rice

2 cups chicken broth

1/2 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 cup chicken broth

1/2 teaspoon garlic powder

1/4 teaspoon thyme

1/2 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

Instrucțiuni

{'@type': 'HowToStep', 'name': 'Prepare Chicken', 'text': 'Season chicken breasts generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, salt, and black pepper. Pat dry with paper towels.'}

{'@type': 'HowToStep', 'name': 'Prepare Rice', 'text': 'Rinse 1 cup long-grain white rice under cold running water until the water runs clear. Set aside to drain.'}

{'@type': 'HowToStep', 'name': 'Cook Rice', 'text': 'In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2 cups chicken broth, and 1/2 teaspoon salt. Bring to a rolling boil over medium-high heat. Immediately reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let rest, still covered, for 10 minutes. Fluff gently with a fork and keep warm.'}

{'@type': 'HowToStep', 'name': 'Sear Chicken', 'text': "Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned chicken breasts into the hot skillet. Sear for 5-7 minutes per side until deeply golden-brown and crispy. The chicken doesn't need to be cooked through at this stage. Transfer seared chicken to a plate and set aside."}

{'@type': 'HowToStep', 'name': 'Make the Roux', 'text': 'Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, sprinkle in 2 tablespoons all-purpose flour. Stir constantly for 1-2 minutes until a pale blonde paste (roux) forms, cooking out the raw flour taste.'}

{'@type': 'HowToStep', 'name': 'Build the Creamy Sauce', 'text': 'Gradually whisk in 1 1/2 cups whole milk and 1/2 cup chicken broth, a little at a time, whisking continuously to prevent lumps. Bring the mixture to a simmer, whisking occasionally, and cook for 3-5 minutes until the sauce begins to thicken to a gravy-like consistency. Stir in 1/2 teaspoon garlic powder and 1/4 teaspoon thyme. Reduce heat to low.'}

{'@type': 'HowToStep', 'name': 'Add Cheese and Season', 'text': 'Stir in 1/2 cup shredded cheddar cheese and 1/2 cup grated Parmesan cheese until melted and smooth. Taste the sauce and adjust salt and black pepper as needed.'}

{'@type': 'HowToStep', 'name': 'Simmer Chicken in Sauce', 'text': 'Gently nestle the seared chicken breasts back into the creamy sauce, ensuring they are mostly submerged. Bring the sauce back to a gentle simmer, then cover the skillet with a lid and cook on low heat for 15-20 minutes, or until the chicken is fork-tender and cooked through (internal temperature reaches 165°F / 74°C).'}

{'@type': 'HowToStep', 'name': 'Serve', 'text': 'Serve the creamy smothered chicken immediately over generous portions of the fluffy cooked rice. Enjoy every comforting bite!'}