Creamy Smothered Chicken and Rice Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
