Creamy Smothered Chicken and Rice Recipe
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.
- 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
