Description
A comforting and delicious Creamy Smothered Chicken and Rice recipe featuring tender chicken breasts seared to perfection, served over fluffy white rice, and smothered in a rich, cheesy cream sauce infused with garlic, thyme, and Parmesan.
Ingredients
Scale
Chicken and Seasoning
- 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
Rice
- 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
Garnish
- 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, ensuring each piece is well coated for maximum flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4 to 5 minutes per side until golden brown on the outside. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring 2 cups chicken broth and ½ teaspoon salt to a boil. Add the rice, reduce 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.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden to form a roux.
- Add Liquids and Cheese: Gradually whisk in the whole milk and chicken broth, stirring continuously to avoid lumps. Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook the sauce for 3 to 4 minutes until thickened and the cheeses are fully melted.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over them, cover, and simmer on low heat for 10 minutes to finish cooking the chicken and meld flavors.
- Serve: Plate the cooked rice, top with the smothered chicken and creamy sauce, garnish with freshly chopped parsley, and serve immediately for a hearty meal.
Notes
- Use bone-in chicken breasts for extra flavor, adjusting cooking time accordingly.
- Substitute milk with half-and-half for a richer sauce or use lactose-free milk if preferred.
- For a lower-fat version, use reduced-fat cheese and milk alternatives.
- Leftover smothered chicken keeps well in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
- Garnish with extra thyme or paprika for enhanced aroma and presentation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 chicken breast with sauce and rice)
- Calories: 580
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg
Keywords: Creamy Chicken, Smothered Chicken, Chicken and Rice, Comfort Food, Cheesy Chicken, One Skillet Chicken
