Description

Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender seared chicken breasts served over fluffy white rice and smothered in a rich, cheesy garlic sauce. This one-pan skillet meal is perfect for a satisfying weeknight dinner, combining aromatic spices, creamy dairy, and wholesome ingredients in a simple yet delicious recipe.

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
1/2 teaspoon salt

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

Garnish

Fresh parsley, chopped (for garnish)

Instructions

Season and Sear the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken breasts for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside to rest.
Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Once done, fluff the rice gently with a fork and set aside.
Prepare the Creamy Cheese Sauce: Using the same skillet that held the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden and forms a roux. Gradually pour in the milk and chicken broth while whisking constantly to ensure a smooth consistency without lumps. Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook for another 3-4 minutes, stirring frequently until the sauce thickens and the cheese melts completely.
Combine Chicken and Sauce: Return the seared chicken breasts to the skillet with the creamy sauce, spooning the sauce over each piece. Cover the skillet and simmer on low heat for 10 minutes to allow the chicken to cook through and absorb the flavors, becoming tender and juicy.
Serve: Plate the cooked rice onto serving dishes, then top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley and serve immediately while warm.

Notes

For a lighter version, substitute whole milk with 2% milk or a milk alternative, but the sauce may be less rich.
If you prefer a thicker sauce, cook it a little longer or add an extra tablespoon of flour during the roux step.
You can use boneless, skinless chicken thighs instead of breasts for a juicier texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: creamy chicken and rice, smothered chicken, cheesy chicken recipe, one-pan chicken dinner, easy chicken recipe, comfort food