Creamy Smothered Chicken and Rice Recipe

Introduction

This Creamy Smothered Chicken and Rice recipe is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts are cooked to golden perfection, then smothered in a rich, cheesy sauce and served over fluffy white rice. It’s an easy dish that feels like a warm hug on a plate.

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

1. Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
2. Step 2: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
3. Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk and chicken broth while whisking constantly to form a smooth sauce.
4. Step 4: Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheeses melt completely.
5. Step 5: Return the chicken breasts to the skillet and spoon the creamy sauce over them. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
6. Step 6: Serve the smothered chicken over the cooked rice. Garnish with chopped fresh parsley and enjoy immediately.

Tips & Variations

• For a lighter version, substitute milk with half-and-half or cream for extra richness.
• Use brown rice instead of white rice, but increase cooking time according to package directions.
• Add sautéed mushrooms or spinach to the sauce for added flavor and nutrition.
• If you prefer a spicier kick, sprinkle in some cayenne pepper or red pepper flakes while seasoning the chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy sauce’s texture. Avoid overheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to remain juicy and flavorful. Adjust cooking time slightly as thighs may take a bit longer to cook through.

What can I use if I don’t have chicken broth?

If you don’t have chicken broth, you can use vegetable broth or water with a bit of added seasoning to keep the flavor balanced in both the rice and sauce.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 110 reviews

This Creamy Smothered Chicken and Rice recipe features tender chicken breasts cooked to golden perfection and smothered in a rich, cheesy sauce. Served alongside fluffy, flavorful rice cooked in chicken broth, this comforting dish combines hearty flavors and creamy textures for a satisfying homemade meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Season and cook the chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear each side for 4-5 minutes until golden brown and slightly crispy. Remove the chicken from the skillet and set aside on a plate.
2. Cook the rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the long-grain white rice, reduce the heat to low, cover the saucepan, and let the rice simmer gently for 15-18 minutes until tender and all the liquid is absorbed. Once cooked, fluff the rice gently with a fork and set aside.
3. Make the creamy sauce: Using the same skillet that was used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden and forms a roux. Gradually pour in the whole milk and chicken broth while whisking continuously to prevent lumps. Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking and stirring for 3-4 minutes until the sauce thickens and becomes smooth and creamy with melted cheese incorporated.
4. Smother the chicken: Return the seared chicken breasts back into the skillet with the creamy sauce. Spoon additional sauce over the chicken to cover it generously. Reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes to allow the chicken to cook through completely and absorb the flavors, resulting in tender and juicy meat.
5. Assemble and serve: On each plate, spoon a serving of the cooked fluffy rice, then top it with a smothered chicken breast and plenty of creamy sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot and enjoy this comforting, flavorful meal.

Notes

• Make sure not to overcook the chicken during searing to avoid dryness; it will finish cooking when simmered in the sauce.
• Use whole milk for a richer and creamier sauce, but you can substitute with 2% milk if preferred for a lighter option.
• Feel free to add vegetables like steamed broccoli or sautéed mushrooms to the dish for extra nutrition and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
• For a thicker sauce, cook the roux slightly longer before adding liquids or add an additional tablespoon of flour.

Keywords: creamy chicken and rice, smothered chicken recipe, cheesy chicken skillet, comfort food, easy dinner