Description
This Creamy Smothered Chicken and Rice is the ultimate comfort food, featuring tender chicken breasts in a rich, creamy sauce with perfectly cooked rice. It’s an easy one-pan meal that’s hearty, cheesy, and full of flavor—perfect for family dinners or cozy nights.
Ingredients
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear for 4–5 minutes per side until golden brown. Remove and set aside.
- Cook the Rice: In a saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat, cover, and simmer for 15–18 minutes until tender. Fluff with a fork.
- Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk and chicken broth, whisking until smooth. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook until thick and creamy.
- Smother the Chicken: Return chicken to skillet, spoon sauce over, cover, and simmer on low for 10 minutes until fully cooked.
- Serve: Plate rice, top with chicken and sauce, garnish with parsley, and serve warm.
Notes
- You can use chicken thighs instead of breasts for extra juiciness.
- Add mushrooms or spinach for more flavor and texture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American