Description
Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender, seasoned chicken breasts smothered in a rich, cheesy sauce with hints of garlic, thyme, and paprika. Served over fluffy, savory rice, the dish balances creamy textures and savory flavors, making it an ideal choice for family dinners. Finish with fresh parsley for a burst of color and freshness.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder (for chicken)
- 1 teaspoon onion powder (for chicken)
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste (for chicken)
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth (for rice)
- 1/2 teaspoon salt (for rice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth (for sauce)
- 1/2 teaspoon garlic powder (for sauce)
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- In a medium saucepan, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- Gradually add 1 1/2 cups milk and 1/2 cup chicken broth to the skillet, whisking constantly until smooth.
- Stir in 1/2 teaspoon 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. Spoon the creamy sauce over the chicken, cover, and simmer on low heat for 10 minutes, until the chicken is fully cooked and tender.
- Plate the cooked rice. Top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Notes
Boneless thighs can replace chicken breasts for a juicier result; substitute vegetable broth for chicken broth for a vegetarian-friendly base (swap in sautéed mushrooms as a protein alternative). Prepare the rice and sauce ahead—store separately in the fridge for up to 2 days and reheat gently. Add extra broth if sauce thickens too much. If cheese curdles, reduce heat and whisk vigorously.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with 1/4 of rice and sauce
- Calories: 580
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 48g