Introduction

This creamy smothered chicken and rice is a comforting and flavorful meal perfect for weeknight dinners. Tender chicken breasts cooked in a rich, cheesy sauce over fluffy rice make this dish a family favorite.

A white plate holds a bed of fluffy white rice as the base layer with a slightly grainy texture. On top, there is a thick creamy sauce with a light orange color, dotted with small herbs and spices, covering chunks of browned, cooked chicken pieces that have a golden exterior and tender inside. The dish is garnished with fresh, bright green parsley leaves scattered across the creamy chicken layer. The setting is on a white marbled textured surface, photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, until golden and cooked through. Remove chicken from skillet and set aside.
Step 3: In the same skillet, add the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Step 4: While the rice cooks, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Step 5: Gradually whisk in the milk and 1/2 cup chicken broth. Add garlic powder and thyme. Continue whisking and cooking until the sauce thickens, about 5 minutes.
Step 6: Remove the sauce from heat and stir in shredded cheddar cheese and grated Parmesan until melted and smooth.
Step 7: Return the cooked chicken breasts to the skillet with the rice. Pour the creamy cheese sauce over the chicken and rice. Cover and warm on low heat for a few minutes to combine flavors before serving.

Tips & Variations

Substitute smoked paprika with regular paprika or chili powder for a different flavor profile.
Use brown rice for a heartier, whole grain version—just increase the cooking time and liquid accordingly.
Add sautéed mushrooms or spinach to the sauce for extra veggies and depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

A white plate holds a bed of fluffy white rice as the base layer, topped with a thick, creamy orange-brown sauce that has a smooth texture with visible herbs and spices. Chunky pieces of browned chicken are mixed in the sauce, giving a slightly crispy look on the outside. Fresh green parsley leaves are scattered on top, adding a fresh contrast against the creamy sauce and white rice. The dish is photographed closely, showing the details of the sauce and chicken clearly on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 stay juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is it possible to make this recipe dairy-free?

You can substitute the milk and cheese with dairy-free alternatives like almond milk and vegan cheese. The sauce may have a slightly different texture but will still be delicious.

Creamy Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Creamy Smothered Chicken and Rice recipe features tender chicken breasts seasoned with a blend of spices, cooked to perfection and smothered in a rich, cheesy sauce made with butter, flour, milk, and cheese. Combined with fluffy long-grain white rice cooked in savory chicken broth, this one-pot meal is comforting, flavorful, and perfect for family dinners or easy weeknight meals.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

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
1/2 teaspoon salt

Smothered 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

Instructions

Season and cook chicken: In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning all over the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the rice: In the same skillet, add the rice and stir to coat it with the remaining oil and seasoning. Pour in the 2 cups of chicken broth and add 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
Make the creamy smothered sauce: While the rice cooks, in a separate saucepan melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden to make a roux. Gradually whisk in the milk and 1/2 cup chicken broth, continuing to whisk until the mixture thickens, about 4-5 minutes. Stir in garlic powder, thyme, shredded cheddar, and Parmesan cheese. Cook for another 2 minutes until cheese is melted and sauce is creamy.
Combine and simmer: Return the cooked chicken breasts to the skillet with the cooked rice. Pour the creamy cheese sauce over the top. Cover and simmer for an additional 5 minutes on low heat to allow flavors to meld and chicken to reheat fully.
Serve: Serve the creamy smothered chicken on a bed of cheesy rice, garnishing with extra cheese or fresh herbs if desired. Enjoy warm for a comforting meal.

Notes

For a healthier option, substitute whole milk with low-fat milk and use reduced-fat cheese.
You can use chicken thighs instead of breasts for extra juiciness.
If you prefer, add vegetables such as peas or mushrooms to the rice during cooking.
Make sure not to burn the roux when cooking the butter and flour – keep whisking continuously.
This dish reheats well and can be stored in the fridge for up to 3 days.

Keywords: Creamy chicken recipe, smothered chicken, chicken and rice, cheesy chicken dish, one-pot chicken meal