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Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 140 reviews

Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring boneless chicken breasts seared to golden perfection, served over tender long-grain rice, and smothered in a rich, cheesy cream sauce infused with garlic, thyme, and smoked paprika. This hearty one-pan meal balances creamy textures with aromatic spices, making it a perfect dinner for any occasion.

Ingredients

Scale

Chicken and Rice

  • 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

Creamy Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ 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. Prepare the Chicken: Season the boneless chicken breasts evenly on all sides with garlic powder, onion powder, smoked paprika, salt, and black pepper for an aromatic and flavorful base.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook each side for 4 to 5 minutes until they develop a golden brown crust. Remove the chicken from the skillet and set aside to keep warm.
  3. Cook the Rice: In a separate 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 to 18 minutes until the rice is tender and all liquid has been absorbed. Fluff the rice with a fork and set aside.
  4. Make the Creamy Sauce: Using the same skillet that was used for the chicken, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture turns lightly golden, forming a roux that will thicken your sauce.
  5. Add Liquids and Cheese: Gradually whisk in the whole milk and chicken broth, stirring constantly to prevent lumps and ensure a smooth texture. Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Continue cooking the sauce for 3 to 4 minutes until it thickens and the cheese is fully melted.
  6. Combine Chicken and Sauce: Return the chicken breasts to the skillet, spoon the creamy cheese sauce generously over them, cover the skillet, and reduce the heat to low. Let it simmer gently for 10 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
  7. Serve: Plate the cooked rice, place the smothered chicken on top, and drizzle extra sauce over the dish. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately for the best taste.

Notes

  • Ensure the chicken breasts are cooked through by checking the internal temperature reaches 165°F (74°C).
  • If preferred, substitute long-grain white rice with brown rice, but increase cooking time accordingly.
  • For a lighter version, use low-fat milk and reduce the amount of cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe can be doubled easily to serve a larger crowd.

Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, cheesy sauce, stovetop chicken, easy dinner

Find it online: https://amayaharis.com/creamy-smothered-chicken-and-rice-recipe/