Introduction

Creamy Smothered Chicken and Rice is a comforting one-pan meal that combines tender chicken breasts and fluffy rice in a rich, cheesy sauce. This hearty dish is perfect for a cozy dinner any night of the week.

Creamy Smothered Chicken and Rice Recipe - Recipe Image

Ingredients

4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1½ cups whole milk
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper (to taste)
2 tbsp unsalted butter
2 tbsp all-purpose flour
½ tsp salt
¼ tsp dried thyme
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, add the rice, chicken broth, and ½ teaspoon salt. Bring to a boil, then cover and reduce the heat to simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
Step 3: While the rice cooks, melt the butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes. Gradually add the milk and additional chicken broth, whisking constantly until the sauce is smooth and thickened.
Step 4: Stir the garlic powder, dried thyme, cheddar cheese, and Parmesan cheese into the sauce until melted and creamy.
Step 5: Return the seared chicken to the skillet with the cooked rice. Pour the creamy cheese sauce over the chicken and rice. Simmer on low heat for 5-10 minutes, until everything is heated through and flavors meld.
Step 6: Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken briefly in a mix of olive oil, paprika, and garlic powder before cooking.
Substitute the cheddar cheese with Monterey Jack or mozzarella for a milder cheese sauce.
Add sautéed mushrooms or spinach to the sauce for extra veggies.
Use brown rice instead of white rice, but increase the simmering time to about 40 minutes.

Storage

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

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 add extra moisture. Adjust cooking time slightly, as thighs may take a bit longer to cook through.

Is this dish freezer-friendly?

You can freeze the cooked chicken and rice in the creamy sauce for up to 2 months. Thaw overnight in the refrigerator before reheating gently to prevent the sauce from separating.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.5 from 65 reviews

This Creamy Smothered Chicken and Rice recipe features tender, seared chicken breasts cooked with flavorful long-grain rice, all enveloped in a rich and cheesy creamy sauce loaded with cheddar and Parmesan. It’s a comforting one-pan meal that combines wholesome ingredients with easy cooking steps, perfect for a cozy dinner.

Author: Tara
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

Chicken

4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper (to taste)
2 tbsp olive oil

Rice

1 cup long-grain white rice
2 cups chicken broth
½ tsp salt

Creamy Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups whole milk
Additional chicken broth (about ½ cup, for thinning sauce)
1 tsp garlic powder
¼ tsp dried thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese

Garnish

Fresh parsley, chopped

Instructions

Season and Sear Chicken: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken breasts for 5 to 7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Cook the Rice: In the same skillet, add the long-grain white rice and pour in the chicken broth along with ½ teaspoon of salt. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
Prepare the Creamy Cheese Sauce: While the rice cooks, melt the unsalted butter in a separate saucepan over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1 to 2 minutes without browning. Gradually whisk in the whole milk and some additional chicken broth (about ½ cup) to reach a smooth consistency. Stir in garlic powder, dried thyme, shredded cheddar, and grated Parmesan cheese until the sauce is melted, creamy, and smooth.
Combine and Simmer: Return the seared chicken breasts to the skillet on top of the cooked rice. Pour the creamy cheese sauce evenly over the chicken and rice. Cover and simmer gently on low heat for an additional 5 to 10 minutes until everything is heated through and flavors meld together.
Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving to add a fresh, herbal note and vibrant color.

Notes

Use whole milk for a richer, creamier sauce, but 2% milk can be substituted for a lighter option.
If you prefer, substitute chicken thighs for breasts for juicier meat.
Ensure the rice is fully cooked before adding the creamy sauce to prevent undercooked grains.
Leftovers keep well refrigerated for 2-3 days and reheat thoroughly on stovetop or microwave.
For a dairy-free version, use plant-based milk and dairy-free cheese alternatives but note flavor and texture will vary.

Keywords: creamy chicken recipe, smothered chicken, chicken and rice dinner, cheesy chicken, skillet chicken recipe, easy chicken dinner