Creamy Smothered Chicken and Rice Recipe
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.
- 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
