Description
Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender, seasoned chicken breasts smothered in a rich, cheesy sauce served over perfectly cooked long-grain white rice. This easy-to-make recipe combines smoky spices, creamy dairy, and fresh herbs for a hearty meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Seasoning
- 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
- 1/2 teaspoon salt
Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Season the chicken: Rub the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to enhance the flavor of the meat.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until they develop a golden-brown crust. Remove from the skillet and set aside to rest.
- Cook the rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the long-grain white rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid absorbed. Fluff the rice with a fork and keep warm.
- Prepare the creamy sauce: Using the same skillet from the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden, creating a roux. Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps and form a smooth sauce.
- Add seasonings and cheese: Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese into the sauce. Continue cooking and stirring for 3-4 minutes until the sauce thickens and the cheese fully melts, creating a rich creamy texture.
- Simmer chicken in the sauce: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over them, cover with a lid, and simmer on low heat for 10 minutes to ensure the chicken cooks through and becomes tender.
- Serve and garnish: Plate the cooked rice and top with the smothered chicken and sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm.
Notes
- Use chicken breasts of similar size for even cooking.
- For a lower-fat version, substitute whole milk with 2% milk and reduce the cheese quantity.
- Ensure the sauce is smooth by whisking constantly when adding liquids.
- Leftover smothered chicken and rice can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- For added flavor, consider adding sautéed mushrooms or onions to the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: creamy chicken recipe, smothered chicken, chicken and rice, cheesy chicken, comfort food
