Creamy Smothered Chicken and Rice Recipe
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.
- 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
