Name: Creamy Smothered Chicken and Rice Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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; ½ teaspoon salt; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1½ cups whole milk; ½ cup chicken broth; ½ teaspoon garlic powder; ¼ teaspoon thyme; ½ cup shredded cheddar cheese; ½ cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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Introduction

This creamy smothered chicken and rice dish is a comforting meal perfect for any night of the week. Tender chicken breasts are coated in a rich, cheesy sauce and served over fluffy white rice. It’s simple to make but full of flavor, making it an ideal family favorite.

A white plate filled with a bed of fluffy white rice as the base layer, topped with a creamy light orange chicken curry sauce that has small chunks of tender chicken throughout. The sauce covers the rice evenly and is garnished with small, fresh green parsley leaves scattered on top, adding a pop of color. The texture of the sauce looks smooth and rich with slightly browned parts on the chicken chunks. The plate rests on a white marbled surface. 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
½ teaspoon salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 3: 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 until tender and the liquid is absorbed. Fluff with a fork and set aside.
Step 4: 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.
Step 5: Gradually add the milk and chicken broth while whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese melts.
Step 6: Return the chicken breasts to the skillet, spoon the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
Step 7: Serve the cooked rice on plates and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a little olive oil and spices for 30 minutes before cooking.
Use sharp cheddar cheese for a bolder taste or substitute with Monterey Jack for a milder flavor.
Add sautéed mushrooms or steamed vegetables on the side to increase the dish’s nutritional value.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

A white plate holds a bed of fluffy white rice as the first layer, with a thick creamy orange sauce laid over it as the second layer, covering golden-browned chunks of chicken. The sauce has a slightly bubbly, textured surface and is topped with scattered fresh green parsley leaves for color contrast. The background shows 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 brown rice instead of white rice?

Yes, but brown rice takes longer to cook. Adjust the cooking time and liquid amount accordingly, usually about 40-45 minutes and extra broth.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and confirm that your broth is gluten-free to make the sauce safe for gluten-sensitive diets.