Introduction

This Best Smothered Chicken and Rice recipe offers juicy, flavorful chicken covered in a rich, creamy cheese sauce served over tender, fluffy rice. It’s a comforting meal perfect for any night of the week that combines simple ingredients into a satisfying dish.

A close-up view of creamy orange mushroom risotto in a large white cooking pot. The risotto layer is thick and soft, showing grains of rice mixed evenly with a smooth, rich orange sauce. Scattered on top are slices of browned sautéed mushrooms with a glossy texture, and sprinkled green herbs add a fresh contrast. A light wooden spoon rests in the pot, lifting part of the risotto, and the edge of a bunch of fresh green herbs is visible at the top left. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Step 3: In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed. Fluff with a fork.
Step 4: In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.
Step 5: Gradually add milk and chicken broth, whisking until smooth and thickened.
Step 6: Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
Step 7: Return the chicken to the skillet, spooning the creamy sauce over the top.
Step 8: Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.

Tips & Variations

For extra flavor, marinate the chicken in the seasoning mix for 30 minutes before cooking.
Use low-fat milk or a dairy-free alternative to lighten the creamy sauce.
Swap cheddar with Monterey Jack or mozzarella for a different cheese flavor.
Add sautéed mushrooms or onions to the sauce for more texture and taste.
Use brown rice for a nuttier flavor and added nutrition, but increase cooking time accordingly.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove, adding a splash of milk or broth to loosen the sauce if it thickens too much.

How to Serve

A creamy mushroom risotto, showing one thick layer of orange-colored creamy rice with a soft texture filling the inside of a white pot, topped with a scattered single layer of cooked brown and glossy mushroom slices and finely chopped green herbs throughout. A wooden spoon rests on the right side, lifting some risotto slightly, with a woman's hand holding it. In the top left corner, some fresh green herbs add a touch of color, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken thighs or tenders work well and may offer a juicier result. Adjust cooking time accordingly to ensure they are cooked through.

Is this recipe freezer-friendly?

This dish can be frozen, but the creamy sauce may separate after thawing. To minimize this, freeze the chicken and rice separately, then reheat gently and stir well when ready to serve.