Description
This Creamy Smothered Chicken and Rice is the ultimate comfort food, featuring tender chicken breasts in a rich, creamy sauce with perfectly cooked rice. It’s an easy one-pan dish full of flavor—perfect for cozy nights or meal prepping for busy days.
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
- ½ teaspoon salt
- For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
4. 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.
5. Gradually add the milk and chicken broth, whisking constantly until the sauce is smooth.
6. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3–4 minutes until the sauce thickens and the cheese melts.
7. Return the chicken breasts to the skillet, spoon the creamy sauce over the top, and cover.
8. Simmer on low heat for 10 minutes, until the chicken is fully cooked and tender.
9. Plate the cooked rice, then top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Notes
Use freshly shredded cheese for best melt and flavor.
You can use brown rice, but increase the cooking time and liquid as needed.
Make ahead by storing the rice and chicken separately, then reheating and assembling before serving.
For added veggies, stir in sautéed spinach or mushrooms to the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 6
- Sodium: 810
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 35
- Cholesterol: 94