Creamy Smothered Chicken and Rice Recipe
Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender, seasoned chicken breasts smothered in a rich, cheesy cream sauce, served over fluffy long-grain white rice. This hearty and flavorful recipe combines smooth cheddar and Parmesan cheeses with aromatic spices for a satisfying meal perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to pack in the flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 4-5 minutes per side, until they develop a beautiful golden-brown crust. Remove from skillet and set aside.
- Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Stir in the long-grain white rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Fluff rice with a fork and keep warm.
- Make the Sauce: Using the same skillet, melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until it turns a light golden color, creating a roux.
- Add Liquids and Seasonings: Gradually pour in the whole milk and chicken broth, whisking constantly to avoid lumps and to form a smooth sauce. Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Cook the sauce for 3-4 minutes until it thickens and the cheese completely melts.
- Combine and Simmer: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon sauce over the chicken. Cover the skillet and reduce heat to low. Simmer for 10 minutes until the chicken is fully cooked through and tender.
- Serve: Plate the cooked fluffy rice, top with the smothered chicken breasts and creamy sauce. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while warm.
Notes
- For best results, use whole milk in the sauce for creaminess; you may substitute with 2% milk if needed but the sauce will be less rich.
- Feel free to add a pinch of cayenne pepper for a subtle smoky heat.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Chicken breasts should be pounded to an even thickness for even cooking if desired.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg
Keywords: Creamy chicken recipe, smothered chicken, chicken and rice, cheesy chicken dish, comfort food, easy dinner recipe
