Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice is a rich and comforting Southern-inspired dish, perfect for cozy family dinners or special occasions. Tender chicken breasts are seared to golden perfection, then smothered in a velvety, cheesy sauce and served over fluffy rice. It’s a satisfying, flavor-packed meal that’s easy to make and sure to impress.
Servings: 4
Calories: 610kcal
Ingredients
For the 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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- For the 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 dried thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the seasoned chicken for 4-5 minutes per side until golden brown. 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 the broth is absorbed. Fluff with a fork and set aside.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in the garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese melts.
- Return the chicken breasts to the skillet, spooning the creamy sauce over them. Cover the skillet and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Notes
Browning the chicken is key for adding rich flavor—use medium-high heat to develop a golden crust that seals in moisture.
For extra flavor, add sautéed mushrooms or spinach to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or milk to maintain the sauce's creamy consistency.