Introduction

This Creamy Smothered Chicken and Rice is a comforting one-pan meal that’s rich, flavorful, and easy to prepare. Tender chicken breasts are smothered in a cheesy, creamy sauce served over fluffy rice—perfect for a satisfying weeknight dinner.

A white plate holds a base layer of fluffy white rice with visible grains. On top is a thick creamy orange-beige sauce with chunks of cooked chicken that have a light golden-brown sear. The sauce covers the chicken pieces and rice unevenly, creating a rich texture. Small fresh green parsley leaves are scattered over the dish, adding a bright contrast to the creamy orange color. The plate is placed on a white marbled surface. 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
½ teaspoon salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder (for sauce)
¼ teaspoon thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: 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.
Step 3: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
Step 4: 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.
Step 5: Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
Step 6: Return the chicken breasts to the skillet, spoon the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
Step 7: Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken briefly in olive oil and spices before cooking.
Use sharp cheddar for a more pronounced cheesy taste or substitute with mozzarella for a milder flavor.
Swap long-grain rice for brown rice for a nuttier texture, adjusting cooking time accordingly.
Add sautéed mushrooms or spinach to the sauce for extra vegetables and depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

A white plate holds a bed of fluffy white rice as the bottom layer, topped with pieces of golden brown baked chicken covered in a creamy, light orange sauce. Green parsley leaves are sprinkled over the chicken and rice, adding a fresh and vibrant touch. The sauce looks rich and smooth with some browned spots on the chicken, giving it a slightly crispy texture. The dish is set against 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 chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly to ensure they are cooked through.

Is it possible to make this dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative, use non-dairy milk like almond or oat milk, and omit the cheese or use a dairy-free cheese substitute.