Creamy Smothered Chicken and Rice Recipe
Creamy Smothered Chicken and Rice is a comforting American dinner recipe featuring tender chicken breasts seasoned with aromatic spices, seared to perfection, then smothered in a rich and creamy cheese sauce. Served over fluffy long-grain white rice cooked in flavorful chicken broth, this dish combines smooth textures and savory flavors for a satisfying meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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
- 1/2 teaspoon salt
Creamy Cheese 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 (for garnish)
Instructions
- Season and Sear Chicken: In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning evenly over the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side until golden brown and partially cooked. Remove chicken and set aside.
- Cook Rice: In a separate pot, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Add the long-grain white rice, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and keep warm.
- Prepare Creamy Sauce: In the same skillet used for chicken, reduce heat to medium and melt the unsalted butter. Whisk in the all-purpose flour to make a roux and cook for 1-2 minutes until lightly golden. Gradually whisk in the whole milk and 1/2 cup chicken broth. Continue whisking until the sauce thickens, about 3-5 minutes. Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese until melted and smooth.
- Combine and Simmer: Return the seared chicken breasts to the skillet with the creamy cheese sauce. Spoon sauce over the chicken and simmer gently on low heat for an additional 10-12 minutes or until the chicken is fully cooked through (internal temperature reaches 165°F / 74°C).
- Serve and Garnish: Plate the cooked rice and place the smothered chicken breasts on top. Spoon extra sauce over the chicken and garnish with freshly chopped parsley. Serve hot for a delicious and comforting meal.
Notes
- You can substitute the chicken breasts with thighs if preferred, adjusting cooking time accordingly.
- For a lighter version, use low-fat milk instead of whole milk; however, the sauce may be less rich.
- Add vegetables such as sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
- Ensure to cook the rice covered and avoid lifting the lid during cooking for best texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Keywords: chicken recipe, creamy chicken, smothered chicken, chicken and rice, dinner recipe, cheesy chicken, comfort food
