Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice recipe features tender boneless chicken breasts seared to perfection and smothered in a rich, flavorful cheese sauce. Served over fluffy long-grain white rice cooked in savory chicken broth, this comforting dish is perfect for a cozy family dinner or a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American
- Diet: Low Fat
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
- ½ teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ 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. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4 to 5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice; reduce the heat to low, cover the pan, and let it simmer for 15 to 18 minutes until the rice is tender and all the liquid is absorbed. Fluff the rice gently with a fork and set aside to keep warm.
- Make the Sauce: Using the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture turns lightly golden, which will help remove the raw flour taste. Gradually add the whole milk and chicken broth while whisking continuously to create a smooth sauce. Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Continue cooking and stirring for about 3 to 4 minutes until the sauce thickens and the cheese fully melts.
- Combine Everything: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some additional sauce over the top of the chicken. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 10 minutes, allowing the chicken to cook through completely and soak up the flavors.
- Serve: Plate a serving of the cooked rice, then top it with the smothered chicken and generous amounts of the creamy cheese sauce. Garnish with freshly chopped parsley for a burst of color and fresh aroma. Serve immediately while hot and enjoy.
Notes
- Use chicken breasts of even thickness for more consistent cooking.
- For extra flavor, deglaze the skillet with a splash of white wine before making the sauce.
- Substitute whole milk with 2% milk for a lighter version, though it may be slightly less creamy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 chicken breast with 1/4 of rice and sauce
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: creamy chicken, smothered chicken, chicken and rice, cheesy chicken recipe, comfort food, easy dinner
