Creamy Smothered Chicken and Rice Recipe
Introduction
This Creamy Smothered Chicken and Rice dish combines tender, seasoned chicken breasts with a rich, cheesy sauce and fluffy rice. It’s a comforting, one-pan meal that’s perfect for busy weeknights or cozy dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- Step 2: In the same skillet, add the rice and chicken broth along with ½ teaspoon of salt. Bring to a boil, then cover and reduce heat to simmer. Cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- Step 3: While the rice cooks, melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux and cook for about 1 minute. Gradually whisk in the milk and additional chicken broth until smooth. Stir in garlic powder, dried thyme, shredded cheddar, and Parmesan cheese, stirring until the cheese is melted and sauce is creamy.
- Step 4: Return the seared chicken to the skillet with the cooked rice. Pour the creamy cheese sauce evenly over the chicken and rice. Cover and simmer on low heat for an additional 5 to 10 minutes to heat through and allow flavors to meld.
- Step 5: Remove from heat and garnish with chopped fresh parsley before serving.
Tips & Variations
- For extra flavor, marinate the chicken in the spices and a little olive oil for 30 minutes before cooking.
- Use sharp cheddar and fresh Parmesan for a richer taste in the sauce.
- Swap long-grain rice for jasmine or basmati rice if you prefer a different texture.
- Add sautéed mushrooms or spinach to the sauce for extra veggies.
Storage
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of milk or broth to loosen the sauce. This dish does not freeze well due to the creamy sauce texture.
How to Serve
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 stay juicier. Adjust cooking time as thighs may take a little longer to cook through.
Is it necessary to make the roux-based sauce?
The roux creates a rich and creamy texture that ties the dish together. You could substitute with a prepared cheese sauce or cream soup, but the homemade version offers the best flavor and consistency.
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Creamy Smothered Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender seared chicken breasts nestled atop fluffy long-grain white rice, all smothered in a rich, cheesy cream sauce made with cheddar and Parmesan. This hearty dish is perfekt for cozy dinners, combining savory spices and a luscious sauce to deliver a satisfying homemade classic.
Ingredients
Chicken and Rice
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
Creamy Sauce
- 1½ cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ 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 pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the rice: In the same skillet, add the uncooked rice and pour in the chicken broth along with additional salt to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Prepare the creamy sauce: Meanwhile, melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly. Gradually whisk in the whole milk and an extra splash of chicken broth, continuing to whisk until the sauce is smooth and thickened. Add garlic powder, dried thyme, cheddar cheese, and Parmesan cheese, stirring until the cheeses melt completely and the sauce is creamy.
- Combine and simmer: Place the seared chicken breasts back on top of the cooked rice in the skillet. Pour the creamy cheese sauce evenly over the chicken and rice. Lower the heat and simmer gently for 5-10 minutes until everything is heated through and flavors meld together.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving to add a pop of color and fresh flavor.
Notes
- Use whole milk for a creamier sauce, but you can substitute with 2% milk for a lighter version.
- Make sure to fully cook the roux before adding milk to avoid a raw flour taste.
- Feel free to swap cheddar for gouda or Monterey Jack for a different flavor profile.
- For a low-sodium option, use reduced-sodium chicken broth and adjust salt accordingly.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken, smothered chicken, chicken and rice, one-pot chicken recipe, comfort food, cheesy chicken
