Introduction

This Best Smothered Chicken and Rice recipe is a comforting and flavorful meal that brings creamy, cheesy goodness to your dinner table. Tender chicken breasts are seared to perfection and covered in a rich sauce, served over fluffy rice. It’s a satisfying dish perfect for family dinners any night of the week.

A white bowl filled with a layer of white rice at the bottom, topped with multiple chunks of golden-brown cooked chicken covered in a thick, creamy light orange sauce. Small green herb pieces are sprinkled over the sauce, adding freshness and color contrast. The bowl rests on a white marbled texture 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 cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In a separate saucepan, bring the chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.
Step 4: Using the same skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux.
Step 5: Gradually whisk in the milk and chicken broth until the sauce is smooth and thickened.
Step 6: Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese has fully melted.
Step 7: Return the chicken to the skillet, spooning the creamy sauce over the top.
Step 8: Serve the chicken and sauce over a bed of rice, garnished with chopped fresh parsley.

Tips & Variations

For extra flavor, marinate the chicken in a bit of lemon juice and olive oil before seasoning.
Substitute the cheddar with Monterey Jack or mozzarella for a different cheesy profile.
Use brown rice instead of white rice for a heartier, whole-grain option; just adjust cooking time accordingly.
Add sautéed mushrooms or bell peppers to the creamy sauce for more texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave, stirring occasionally to evenly warm the sauce and avoid drying out the chicken.

How to Serve

A white bowl filled with a layer of fluffy white rice at the bottom, topped with a creamy orange sauce that covers chunks of browned chicken. The sauce has a smooth texture with small specks of herbs, and fresh green herb leaves are sprinkled on top for color contrast. The bowl sits 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. You may need to adjust the cooking time slightly, as thighs can take longer to cook through.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and creamy sauce separately from the rice for best results. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.