Introduction

This Creamy Smothered Chicken and Rice dish is a comforting meal that’s perfect for any night of the week. Tender chicken breasts are seared and then simmered in a rich, cheesy sauce served over fluffy rice. It’s a flavorful, satisfying dinner that’s easy to prepare.

A white plate holds a layer of fluffy, white cooked rice as the base. On top of the rice, there is a thick, creamy sauce with a light orange color, coating chunks of browned, seared chicken pieces. The sauce has a smooth texture with some small specks of seasoning visible. Bright green parsley leaves are scattered over the sauce, adding fresh contrast. The plate sits on a white marbled surface with a soft gray cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup long-grain white rice
2 cups chicken broth
1/2 teaspoon salt
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

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 2: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
Step 4: Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
Step 5: Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a mixture of olive oil, garlic powder, and smoked paprika for 30 minutes before cooking.
Substitute cheddar with Monterey Jack or mozzarella for a milder cheese sauce.
Add sautéed mushrooms or spinach to the sauce for added texture and nutrients.
Use brown rice instead of white rice, but adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or milk to loosen the sauce if needed.

How to Serve

A close-up view of a dish showing a thick, creamy sauce with a light orange color filled with browned chunks of chicken on top of a bed of white rice; scattered fresh green parsley pieces add a pop of color and freshness, all placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to be juicier. Adjust cooking time to ensure they are fully cooked.

Is it okay to use milk alternatives in the sauce?

You can use unsweetened plant-based milks like almond or oat milk, but the sauce may be less creamy. For best results, choose a milk alternative that is neutral in flavor and unsweetened.

Creamy Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender seared chicken breasts nestled on a bed of fluffy white rice and smothered in a rich, cheesy sauce infused with garlic, thyme, and a blend of cheddar and Parmesan cheeses. This hearty, flavorful meal is simple to prepare and perfect for weeknight dinners or cozy family gatherings.

Author: Marco
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

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

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. Sear the chicken breasts for 4-5 minutes on each side until they develop a golden brown crust. Once seared, remove them from the skillet and set aside.
Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the long-grain white rice, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff the rice gently with a fork and set aside.
Make the Creamy Sauce: Using the same skillet you cooked the chicken in, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook the roux for 1-2 minutes until it turns lightly golden, stirring constantly to avoid burning. Gradually whisk in the whole milk and chicken broth, ensuring the sauce remains smooth. Stir in the garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Continue cooking the sauce for 3-4 minutes until it thickens and the cheeses melt completely, creating a rich, creamy texture.
Combine and Simmer: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon more sauce over the top of the chicken. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently for 10 minutes to ensure it cooks through completely and becomes tender while absorbing the sauce’s flavors.
Serve: Plate the cooked fluffy rice and top each serving with the smothered chicken breasts and the creamy cheese sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm.

Notes

To ensure even cooking, use chicken breasts of similar size and thickness.
You can substitute the whole milk with 2% milk for a lighter sauce or heavy cream for an extra rich texture.
If preferred, use brown rice but increase the cooking time accordingly.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch (use half the amount).

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