Smothered Chicken & Rice

Directions

1. I cut my chicken breast up into smaller pieces but you could keep them whole if you’d like.
2. Mix the garlic powder, onion powder, smoked paprika, salt, and black pepper and season all sides of chicken well.
3. Heat olive oil in a large skillet (I prefer cast iron) over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. Set aside.
4. Cook your rice in a separate pot. I cook 2 cups of rice with 4 cups of chicken broth. (heat chicken broth up until almost boiling. Add rice in and mix well.. once it heats back up and barely starts to boil cut down to low while stirring frequently and then put the lid on. Check every 4 minutes or so to stir..when the liquid is absorbed turn the burner off and leave sitting with the lid on until ready to serve.)
5. In the same skillet you cooked your chicken make your sauce.
6. Melt butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
7. Slowly add in milk and chicken broth whisking continuously to prevent lumps. Cook for about 5 minutes until the sauce thickens.
8. Stir in garlic powder, thyme, cheddar cheese and parmesan cheese.
9. Continue to stir until the cheese is melted and the sauce is smooth.
10. Return the chicken back the pan and simmer in the sauce on low for 5 minutes.
11. Pour sauce and chicken over rice and serve!