Southern Comfort Food Classic (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon smoked paprika
05 -
Salt and black pepper, to taste
06 -
2 tablespoons olive oil
→ For the Rice
07 -
1 cup long-grain white rice
08 -
2 cups chicken broth
09 -
1/2 teaspoon salt
→ For the Creamy Sauce
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons all-purpose flour
12 -
1 1/2 cups whole milk
13 -
1/2 cup chicken broth
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon thyme
16 -
1/2 cup shredded cheddar cheese
17 -
1/2 cup grated Parmesan cheese
18 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
02 -
In a medium saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
03 -
Using the same skillet from the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually add milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook 3-4 minutes until thickened and cheese is melted.
04 -
Return chicken to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until chicken is fully cooked and tender.
05 -
Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
# Notes:
01 -
Browning the chicken adds depth of flavor to the dish, so don't skip this step. Use medium-high heat for a golden crust that locks in moisture.
02 -
This dish can be made ahead and reheated gently on the stovetop or in the microwave.
03 -
For a lighter version, substitute half-and-half for the whole milk.
04 -
You can use chicken thighs instead of breasts for a more tender, juicy result.