Description
This Creamy Smothered Chicken and Rice recipe features tender chicken breasts seared to perfection and smothered in a rich, cheesy sauce served over fluffy long-grain white rice. Infused with garlic, onion, and smoked paprika, this comforting dish combines savory flavors with a velvety sauce made of cheddar and Parmesan cheeses. Perfect for a hearty weeknight dinner, this recipe is easy to prepare and will satisfy the whole family.
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
- Fresh parsley, chopped (for garnish)
Instructions
- Season and cook the chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until they are golden brown and cooked halfway through. Remove the chicken from the skillet and set aside.
- Cook the rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, lower the heat to a simmer, cover the pan, and cook for 15-18 minutes or until the rice is tender and all liquid is absorbed. Once done, fluff the rice with a fork and set it aside.
- Make the creamy sauce: Using the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden, which helps remove the raw flour taste. Gradually whisk in the whole milk and chicken broth to avoid lumps, stirring constantly until the sauce becomes smooth. Add the garlic powder, thyme, shredded cheddar cheese, and Parmesan cheese, stirring well. Continue cooking for 3-4 minutes until the sauce thickens and the cheese is fully melted.
- Smother the chicken: Return the seared chicken breasts back into the skillet, gently spooning the creamy sauce over each piece. Cover the skillet and reduce the heat to low. Allow the chicken to simmer in the sauce for 10 minutes or until fully cooked through and tender.
- Assemble and serve: Plate a portion of the fluffy cooked rice, then top with the smothered chicken breast and spoon extra creamy sauce on top. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm and enjoy.
Notes
- For extra flavor, consider adding sautéed mushrooms or caramelized onions to the creamy sauce before returning the chicken to the skillet.
- If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes or add additional shredded cheese.
- Use whole milk for the creamiest sauce, but 2% milk can be substituted for a lighter option.
- Chicken breasts can be substituted with thighs 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 stove or in a microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 chicken breast with rice and sauce)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, easy dinner, cheesy chicken, weeknight meal
