Season chicken breasts with olive oil, salt, pepper, paprika, and garlic powder.
1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 4 boneless, skinless chicken breasts
Heat a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until browned. Remove chicken from skillet and set aside.
4 boneless, skinless chicken breasts
Melt butter in the same skillet over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened. Stir in onion powder, salt, and pepper.
2 tablespoons butter, 1/4 cup all-purpose flour, 2 cups chicken broth, 1/2 cup milk, 1/4 teaspoon onion powder, Salt and pepper
Return chicken breasts to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
4 boneless, skinless chicken breasts
While the chicken simmers, cook the rice according to package directions. Typically, this means bringing water to a boil, adding the rice, reducing heat to low, covering, and simmering for 15-20 minutes, or until all the water is absorbed.
1 cup long-grain white rice, 2 cups water
Serve the Best Smothered Chicken and Rice over a bed of fluffy rice. Garnish with fresh parsley, if desired. Enjoy!
