Name: Creamy Smothered Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1 cup long-grain white rice; 2 cups chicken broth; 1/2 teaspoon salt; 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; Fresh parsley, chopped (for garnish)

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Introduction

Creamy Smothered Chicken and Rice is a comforting one-pan meal that combines tender chicken breasts with a rich, cheesy sauce served over fluffy rice. Perfect for a family dinner, this dish delivers warm, hearty flavors with minimal fuss.

A white bowl filled with plain white rice at the bottom forms the base layer, topped with pieces of creamy orange-colored chicken arranged evenly across the surface. The chicken pieces have a smooth texture covered in a thick, rich sauce with visible herbs like green parsley sprinkled on top as garnish. The dish looks warm and hearty, with the sauce slightly pooling on the rice around the chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup long-grain white rice
2 cups chicken broth
1/2 teaspoon salt
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
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides. Remove chicken from the skillet and set aside.
Step 3: In a separate pot, bring chicken broth to a boil, add the rice and 1/2 teaspoon salt, then reduce heat to low. Cover and cook until the rice is tender and liquid is absorbed, about 15-20 minutes.
Step 4: In the same skillet used for the chicken, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
Step 5: Gradually whisk in the milk and 1/2 cup chicken broth, stirring constantly until the sauce thickens.
Step 6: Stir in garlic powder, thyme, shredded cheddar, and Parmesan cheese until melted and smooth.
Step 7: Return the chicken to the skillet, spoon the creamy sauce over the top, then reduce heat to low. Cover and simmer until the chicken is cooked through, about 10 minutes.
Step 8: Serve the smothered chicken over the cooked rice and garnish with chopped fresh parsley.

Tips & Variations

Use bone-in chicken thighs for juicier meat and extra flavor.
Swap out cheddar for mozzarella or pepper jack for a different cheesy twist.
For a lighter version, use low-fat milk instead of whole milk.
Add sautéed mushrooms or spinach to the sauce for added veggies.
Make it spicy by adding a pinch of cayenne pepper or crushed red pepper flakes to the seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with a creamy, thick sauce that is pale orange with golden brown spots of grilled chicken pieces scattered evenly across the surface. The chicken has a slightly charred texture and is garnished with small green parsley leaves distributed on top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook and requires more liquid, so adjust the cooking time and broth quantity accordingly.

Is this dish gluten-free?

The recipe as written uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend or cornstarch for thickening the sauce.