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

Scale

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