Best Smothered Chicken and Rice Recipe
This Best Smothered Chicken and Rice Recipe features tender, seasoned chicken breasts cooked to golden perfection and smothered in a rich, creamy cheese sauce. Paired with fluffy long-grain white rice simmered in flavorful chicken broth, this comforting one-pan meal is perfect for a hearty family dinner. The sauce blends cheddar and Parmesan cheeses with garlic and thyme for a deliciously creamy finish garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Southern
Ingredients
Scale
For the Chicken:
- 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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy Sauce:
- 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
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to enhance their flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until they develop a golden-brown crust and are fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Rice: In a separate saucepan, bring the chicken broth and salt to a boil. Stir in the long-grain white rice, then reduce the heat to low and cover the pan. Simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed. Fluff the rice gently with a fork once cooked.
- Make the Creamy Sauce: Using the same skillet that cooked the chicken (to incorporate flavorful browned bits), melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux, which will thicken the sauce. Slowly whisk in the whole milk and chicken broth, continuing to whisk until the sauce is smooth and thickened. Stir in the garlic powder, thyme, shredded cheddar, and Parmesan cheeses. Mix until the cheese melts fully and the sauce becomes creamy.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning generous amounts of the creamy cheese sauce over them, allowing the flavors to meld together on low heat for a minute or two.
- Serve: Plate the fluffy cooked rice and place a smothered chicken breast on top. Garnish with freshly chopped parsley for a bright, fresh finish and serve immediately.
Notes
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F for safety.
- Leftover smothered chicken and rice can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For a lighter option, substitute whole milk with 2% or skim milk, though the sauce will be less rich.
- Feel free to add vegetables like peas or sautéed mushrooms to the rice for extra nutrition and flavor.
- If you prefer, use a non-stick skillet for easier cooking and cleaning.
Keywords: smothered chicken, chicken and rice, creamy chicken recipe, comfort food, one pan chicken, cheesy sauce chicken
