Creamy Smothered Chicken and Rice Recipe

Introduction

This Creamy Smothered Chicken and Rice dish is a comforting meal that combines tender, seasoned chicken breasts with a rich, cheesy sauce served over fluffy rice. It’s perfect for a satisfying weeknight dinner that feels special without much fuss.

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 evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 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 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
3. Step 3: Using the same skillet from the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it turns lightly golden. Gradually whisk in the milk and 1/2 cup chicken broth, stirring constantly to avoid lumps and create a smooth sauce.
4. Step 4: Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking for 3 to 4 minutes until the sauce thickens and the cheese melts completely.
5. Step 5: Return the chicken breasts to the skillet and spoon the creamy sauce over them. Cover the skillet and simmer on low heat for 10 minutes, or until the chicken is fully cooked and tender.
6. Step 6: Serve the smothered chicken on a bed of the cooked rice. Garnish with chopped fresh parsley and enjoy immediately.

Tips & Variations

• For extra flavor, marinate the chicken in the seasoning blend for 30 minutes before cooking.
• Substitute the cheddar cheese with Monterey Jack or mozzarella for a milder taste.
• Add sautéed mushrooms or spinach to the sauce for added nutrition and texture.
• Use brown rice instead of white rice for a whole grain option; adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if needed. Avoid overheating to prevent the chicken from drying out.

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 stay juicier. Adjust cooking time as needed to ensure they are fully cooked.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the butter with olive oil or a dairy-free spread, use a plant-based milk like almond or oat milk, and omit or replace the cheeses with dairy-free alternatives.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 63 reviews

A comforting and creamy smothered chicken with tender white rice, smothered in a rich cheese sauce infused with garlic and herbs. Perfect for a satisfying dinner that combines juicy seared chicken breasts with a smooth, cheesy gravy and fluffy rice.

• Author: zara
• 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 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

For Garnish:

• Fresh parsley, chopped

Instructions

1. Season and Sear the Chicken: Coat 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. Add the chicken breasts and sear each side for 4-5 minutes until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
2. Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Stir in the rice, reduce the heat to low, cover with a lid, and let it simmer for 15 to 18 minutes until the rice is cooked through and the liquid is absorbed. Fluff the rice gently with a fork and keep aside.
3. Make the Creamy Cheese Sauce: Using the same skillet from the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it turns lightly golden, creating a roux. Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps, forming a smooth sauce. Add garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for another 3 to 4 minutes while stirring until the sauce thickens and the cheese melts fully.
4. Simmer the Chicken in Sauce: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over each piece. Cover the skillet and reduce the heat to low. Let it simmer gently for 10 minutes to ensure the chicken cooks through and becomes tender while absorbing the sauce flavors.
5. Serve: Plate the fluffy cooked rice, then place the smothered chicken breasts on top. Spoon any extra sauce over the dish and garnish with fresh chopped parsley. Serve hot immediately for a rich and comforting meal.

Notes

• Ensure the chicken is fully cooked by checking internal temperature reaches 165°F (74°C).
• Use freshly grated cheeses for best melting and flavor.
• For a lighter version, substitute whole milk with 2% milk or use a low-fat cheese alternative.
• Leftover smothered chicken can be refrigerated in an airtight container for up to 3 days.
• To add extra flavor, consider sautéing onions or mushrooms before adding the sauce.

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