Best Smothered Chicken and Rice Recipe
This Best Smothered Chicken and Rice recipe features tender, perfectly seasoned chicken breasts pan-seared to golden perfection, topped with a rich and creamy cheddar-Parmesan sauce, and served over fluffy long-grain white rice. The flavorful smoky spices, smooth cheese sauce, and delicate herbs come together to create a comforting and satisfying one-skillet meal.
- 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
For the Chicken
- 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
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy 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
For Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper to ensure even flavor throughout.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until they develop a golden-brown crust and are cooked through. Remove chicken from the skillet and set aside to rest.
- Cook the Rice: In a separate saucepan, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil. Stir in the long-grain white rice, reduce heat to low, cover, and let simmer gently for 15-20 minutes until the rice is tender and all the liquid is absorbed. Fluff with a fork.
- Make the Creamy Sauce: Using the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux, avoiding any browning.
- Incorporate Liquids: Gradually whisk in 1 1/2 cups whole milk and 1/2 cup chicken broth, stirring constantly until the sauce thickens and becomes smooth.
- Add Seasonings and Cheese: Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon thyme, 1/2 cup shredded cheddar cheese, and 1/2 cup grated Parmesan cheese. Continue mixing until the cheese is fully melted and the sauce is creamy and well incorporated.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy cheese sauce generously over the chicken, allowing the flavors to meld together.
- Serve: Place a bed of fluffy cooked rice on plates, top with the smothered chicken and creamy sauce, and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Use whole milk for a richer, creamier sauce; you can substitute with 2% milk for a lighter version.
- Be sure to cook the chicken breasts fully through to an internal temperature of 165°F (74°C).
- Keep whisking the sauce continuously to prevent lumps from forming in the roux and sauce.
- For extra flavor, sprinkle in a pinch of cayenne pepper to the sauce for a mild kick.
- Leftover chicken and rice can be stored covered in the refrigerator for up to 3 days.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: smothered chicken, chicken and rice, creamy chicken recipe, cheddar cheese chicken, one skillet meal, comfort food
