Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts seared to golden perfection and smothered in a rich, cheesy sauce served over fluffy white rice. It’s a comforting one-pan dish perfect for a hearty weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Rice
- 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
Creamy Sauce
- 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
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to infuse flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until they develop a golden-brown crust. Remove chicken from skillet and set aside.
- Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Add the long-grain white rice, then reduce heat to low. Cover and let simmer for 15-18 minutes until the rice is tender and liquid absorbed. Fluff rice with a fork and keep warm.
- Make the Sauce: 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 the mixture turns lightly golden, forming a roux. Gradually whisk in the milk and chicken broth, stirring constantly to create a smooth sauce.
- Season and Add Cheese: Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking for 3-4 minutes until the sauce thickens and the cheese melts completely.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet. Spoon the creamy sauce over the chicken, cover, and reduce heat to low. Let simmer gently for 10 minutes until the chicken cooks through and becomes tender.
- Serve: Plate the cooked rice, top each serving with the smothered chicken and creamy sauce, and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Use chicken thighs instead of breasts for a juicier option if preferred.
- For a lighter version, substitute whole milk with 2% milk or a milk alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to fluff the rice gently to avoid mushy texture.
- The creamy sauce can be made ahead and reheated gently before combining with the chicken.
Keywords: creamy chicken, smothered chicken, chicken and rice, cheesy chicken sauce, easy weeknight dinner, skillet chicken recipe
