Description
Creamy Smothered Chicken and Rice is a comforting, flavorful dish featuring tender chicken breasts seared to perfection and topped with a rich, cheesy cream sauce. Served over fluffy white rice, this hearty meal is perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
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
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to enhance their flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until they develop a golden brown crust. 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. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork and keep it warm.
- Make the Creamy Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden, creating a roux for thickening.
- Add Liquids and Spices: Gradually pour in the whole milk and chicken broth while whisking constantly to avoid lumps. Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan until the sauce thickens and the cheese fully melts, about 3-4 minutes.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon the sauce over the chicken, cover the skillet, and let it simmer on low heat for 10 minutes until the chicken is cooked through and tender.
- Serve: Spoon the cooked white rice onto plates and top with the smothered chicken breasts and plenty of creamy sauce. Garnish with freshly chopped parsley and serve immediately for a comforting meal.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness before seasoning.
- Use low-sodium chicken broth to better control the overall salt content.
- For a lighter version, substitute whole milk with 2% milk and reduce the cheese amount.
- The recipe can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- For extra flavor, add sautéed mushrooms or bell peppers to the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce and rice (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: creamy smothered chicken, chicken and rice, cheesy chicken recipe, comfort food, weeknight dinner
