Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice recipe features tender boneless chicken breasts seasoned and cooked to golden perfection, smothered in a rich, cheesy creamy sauce, and served over fluffy long-grain white rice. It’s a comforting and flavorful one-pan meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Low Salt
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
- 1 ½ 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
- Prepare the Chicken: Season both sides of 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. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
- Cook the Rice: In a separate pot, combine the rice, chicken broth, and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden. Gradually add the whole milk and chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook, stirring occasionally, until the sauce has thickened and the cheese has melted, about 5 minutes.
- Combine and Serve: Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken. Let it simmer together for 3-5 minutes to allow the chicken to absorb some of the sauce. Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
Notes
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Substitute whole milk with 2% milk for a lighter sauce, though it may be slightly less creamy.
- For gluten-free, substitute all-purpose flour in the sauce with a gluten-free flour blend.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet or microwave to prevent curdling of the sauce.
Nutrition
- Serving Size: 1 serving (1 chicken breast with sauce and 1/4 cup rice)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 110 mg
Keywords: creamy chicken, smothered chicken, chicken and rice, cheesy chicken recipe, comfort food, easy dinner
