Introduction

This Best Smothered Chicken and Rice recipe is a comforting, cheesy dish perfect for any night of the week. Tender chicken breasts are cooked to golden perfection and smothered in a rich, creamy cheese sauce served over fluffy rice. It’s simple to prepare and full of satisfying flavors that everyone will love.

This image shows a close-up of a white plate filled with white rice topped with grilled chicken pieces covered in a creamy yellow sauce with green herbs sprinkled on top. The chicken pieces have a slightly browned, crispy texture, and the sauce looks smooth and thick, evenly spread over the chicken. The green herbs are fresh and finely chopped, adding a contrast in color to the yellow sauce and golden chicken. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups chicken broth

2 tablespoons unsalted butter

1 ½ cups whole milk

½ cup shredded cheddar cheese

½ cup grated Parmesan cheese

Garlic powder (to taste)

Onion powder (to taste)

Smoked paprika (to taste)

Salt and pepper (to taste)

Olive oil (for cooking)

Flour (for roux, about 2 tablespoons)

Instructions

Step 1: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 2: In a saucepan, bring the chicken broth to a boil, adding a pinch of salt. Stir in the rice, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and has absorbed the broth. Remove from heat and keep covered.

Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in flour to form a roux and cook for about 1 minute. Gradually pour in the milk while whisking continuously to keep the sauce smooth. Stir in garlic powder, onion powder, smoked paprika, salt, pepper, cheddar cheese, and Parmesan cheese. Continue stirring until the cheese melts and the sauce thickens.

Step 4: Return the cooked chicken breasts to the skillet, spoon the creamy cheese sauce generously over the top, and let everything heat through for a couple of minutes. Serve the smothered chicken hot over the cooked rice.

Tips & Variations

For extra flavor, marinate the chicken in a little lemon juice and herbs before cooking.

Use a mix of cheeses like mozzarella or Monterey Jack for a different cheesy twist.

Add sautéed mushrooms or bell peppers to the sauce for more texture and taste.

Substitute whole milk with half-and-half or cream for a richer sauce.

If you prefer brown rice, increase the simmering time and chicken broth accordingly.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take a bit longer to cook through.

Is it possible to make this recipe dairy-free?

You can substitute dairy milk with plant-based milk like oat or almond milk and use dairy-free cheese alternatives. Keep in mind the sauce texture and flavor might vary slightly.