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Creamy Smothered Chicken and Rice Recipe

Creamy Smothered Chicken and Rice Recipe
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★★★★★

4.7 from 62 reviews

Creamy Smothered Chicken and Rice is a comforting, all-in-one meal featuring juicy, seasoned chicken breasts nestled atop a bed of tender long-grain rice, all blanketed in a rich, cheesy, homemade cream sauce. It brings together classic flavors and simple techniques for a cozy weeknight dinner that feels like a special occasion.

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
  • ½ teaspoon salt

For the 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
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the Chicken: Generously season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper to infuse every bite with savory flavor.
  2. Sear the Chicken: In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside, keeping the flavorful brown bits in the pan.
  3. Cook the Rice: In a separate medium saucepan, bring the chicken broth and ½ teaspoon salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is completely absorbed. Fluff the rice with a fork and set aside.
  4. Make the Creamy Sauce: In the same skillet used for the chicken (no need to clean), melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes, until the mixture becomes lightly golden and smells slightly nutty.
  5. Create the Cheese Sauce: Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps. Sprinkle in garlic powder and thyme, then stir in the cheddar and Parmesan cheeses. Continue cooking and stirring for 3-4 minutes, until the sauce thickens and the cheeses are fully melted into a velvety consistency.
  6. Smother the Chicken: Return the seared chicken breasts to the skillet, spooning the creamy cheese sauce generously over each piece. Cover with a lid and gently simmer on low heat for about 10 minutes, allowing the chicken to finish cooking and soak up the creamy flavors.
  7. Plate and Serve: Spread the cooked rice onto plates, then top each serving with a chicken breast and plenty of the creamy sauce. Finish by sprinkling freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy!

Notes

  • For extra flavor, add sautéed mushrooms or spinach to the sauce.
  • Swap out cheddar for gruyere or mozzarella for a twist on the cheese profile.
  • This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer, use chicken thighs for a juicier variation.
  • Cooking times may vary depending on the thickness of the chicken breasts; always check for doneness.

Nutrition

Keywords: smothered chicken, creamy sauce, chicken and rice, comfort food, skillet chicken, weeknight dinner, cheesy chicken, easy recipe

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