Description

This Best Smothered Chicken and Rice recipe features tender, seasoned chicken breasts cooked to golden perfection and served smothered in a creamy, cheesy sauce over fluffy long-grain white rice. The combination of garlic, onion, and smoked paprika adds depth of flavor, while the rich blend of cheddar and Parmesan cheeses makes this a comforting and satisfying meal perfect for family dinners.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil

Rice

1 cup long-grain white rice
2 cups chicken broth
Salt, to taste

Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Additional salt and pepper, to taste
Optional: Additional spices such as garlic powder or paprika for sauce seasoning

Instructions

Season and Cook Chicken: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
Cook Rice: In a medium saucepan, bring the chicken broth to a boil and add salt to taste. Stir in the rice, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and keep covered.
Prepare the Sauce: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes, stirring constantly to avoid lumps. Gradually pour in the whole milk while whisking continuously until the sauce is smooth and starts to thicken. Stir in the shredded cheddar and grated Parmesan cheeses until fully melted and combined. Season with additional salt, pepper, and optional spices as desired.
Combine and Serve: Return the cooked chicken breasts to the skillet with the creamy cheese sauce. Spoon sauce generously over the chicken ensuring they are well coated and warmed through. Serve the smothered chicken hot over a bed of the cooked white rice for a comforting and hearty meal.

Notes

Use whole milk for the richest and creamiest sauce.
Ensure the roux is cooked enough to remove any raw flour taste but avoid browning it to keep the sauce light in color.
You can substitute chicken broth with low-sodium broth for a healthier option.
If preferred, cook rice in a rice cooker following the broth to water ratios.
Leftover smothered chicken stores well refrigerated for up to 3 days and reheats nicely on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: smothered chicken, chicken and rice, creamy chicken recipe, cheesy chicken, easy dinner, skillet chicken, comfort food