Creamy Smothered Chicken and Rice Recipe
Introduction
Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender chicken breasts in a rich, cheesy sauce served over fluffy rice. This dish combines simple ingredients to create a flavorful and satisfying dinner perfect for any night of the week.
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
- Step 1: Season the chicken breasts 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 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- Step 2: 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 or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Step 3: 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. Gradually add the milk and chicken broth, 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 is melted.
- Step 4: Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- Step 5: Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Tips & Variations
- For extra flavor, marinate the chicken in the spice mix and a bit of olive oil for 30 minutes before cooking.
- Substitute the long-grain rice for brown rice or quinoa for a healthier twist; adjust cooking time accordingly.
- Add sautéed mushrooms or spinach to the sauce for added vegetables and depth of flavor.
- Use sharp cheddar for a more pronounced cheesy taste or mozzarella for a milder, creamier sauce.
Storage
Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or broth to loosen the sauce as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and tend to stay moist. Adjust the cooking time slightly, as thighs may take a bit longer to cook through.
Is this recipe suitable for freezing?
Yes, you can freeze cooked smothered chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Print
Creamy Smothered Chicken and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Creamy Smothered Chicken and Rice is a comforting, flavorful dish featuring tender seared chicken breasts nestled in a rich, cheesy sauce served over fluffy white rice. This one-skillet recipe combines simple spices, a creamy homemade cheese sauce, and perfectly cooked rice to create a satisfying and easy-to-make meal ideal for weeknight dinners.
Ingredients
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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
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
Garnish
- Fresh parsley, chopped
Instructions
- Season and Sear 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 breasts for 4-5 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 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Add the long-grain white rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork and set aside.
- Prepare the Creamy Sauce: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden. Slowly add 1 1/2 cups whole milk and 1/2 cup chicken broth, whisking continuously to form a smooth sauce. Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon thyme, 1/2 cup shredded cheddar cheese, and 1/2 cup grated Parmesan cheese. Cook the sauce for 3-4 minutes, stirring often, until it thickens and the cheese fully melts.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet. Spoon the creamy cheese sauce over the chicken. Cover the skillet and reduce the heat to low. Let the chicken simmer gently for 10 minutes, ensuring it is fully cooked through and tender.
- Serve and Garnish: Plate the cooked rice on serving dishes. Place the smothered chicken breasts on top of the rice and spoon additional sauce over them. Garnish with freshly chopped parsley and serve immediately while warm.
Notes
- For a lower-fat version, substitute whole milk with 2% milk or use less cheese.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can add vegetables such as peas or mushrooms to the sauce for extra flavor and nutrition.
- Leftovers keep well refrigerated for up to 3 days.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the seasoning mix.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamy smothered chicken, chicken and rice, cheesy chicken recipe, stovetop chicken recipe, comfort food, easy chicken dinner
