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Best Smothered Chicken and Rice Recipe

Best Smothered Chicken and Rice Recipe
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★★★★★

4.4 from 59 reviews

This Best Smothered Chicken and Rice recipe features juicy, seasoned chicken breasts and fluffy long-grain rice, all smothered in a lusciously creamy, cheesy sauce. It’s a comforting, all-in-one main course that’s perfect for weeknight dinners or family gatherings.

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

Instructions

  1. Season the Chicken: Generously season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. This adds a flavorful base for your chicken.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside while you prepare the other components.
  3. Cook the Rice: In a separate saucepan, bring chicken broth and salt to a boil. Stir in the long-grain white rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork.
  4. Make a Roux: In the same skillet used for the chicken, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture is bubbling and forms a light roux. This will help thicken the sauce.
  5. Add Milk and Broth: Gradually pour in the whole milk and chicken broth, whisking constantly to avoid lumps. Continue to cook until the sauce thickens and is smooth, about 3-4 minutes.
  6. Finish the Sauce: Stir in the garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Mix well until the cheese is fully melted and the sauce becomes rich and creamy.
  7. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the creamy cheese sauce over the top so the chicken is fully smothered.
  8. Serve: Spoon a generous helping of the rice onto each plate, top with the smothered chicken and plenty of sauce, then garnish with chopped fresh parsley. Serve warm and enjoy!

Notes

  • For extra color and flavor, add sautéed mushrooms or baby spinach to the sauce.
  • Use freshly grated cheese for a smoother, creamier sauce.
  • This dish reheats well, making it a great make-ahead meal for busy weeknights.
  • If you prefer, substitute chicken thighs for breasts for a more tender bite.
  • Adjust seasoning to taste and add a dash of cayenne if you like a little heat.

Nutrition

Keywords: smothered chicken, chicken and rice, creamy chicken, comfort food, weeknight dinner, skillet meal

Find it online: https://www.sanacooks.com/best-smothered-chicken-and-rice-recipe/