Description
Creamy Smothered Chicken and Rice is a comforting dish featuring tender, seared chicken breasts smothered in a rich and cheesy creamy sauce, paired with perfectly cooked fluffy white rice. This recipe combines simple seasonings and a luscious sauce made from cheddar and Parmesan cheeses for a satisfying home-cooked meal ready in under an hour.
Ingredients
Scale
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
Rice
- 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
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper to infuse the meat with flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until they are 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. Add the rice, lower the heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Fluff the rice with a fork and set aside.
- Make the Creamy Sauce: Using the same skillet from cooking the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden, which helps remove the raw flour taste.
- Add Liquids and Cheese: Gradually whisk in the whole milk and chicken broth, ensuring the sauce remains smooth. Stir in garlic powder, thyme, shredded cheddar, and Parmesan cheese. Continue cooking for 3-4 minutes until the sauce thickens and the cheese melts evenly into the sauce.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over them, cover the skillet, and simmer on low heat for 10 minutes. This allows the chicken to finish cooking and absorb the rich flavors of the sauce.
- Serve: Plate the cooked rice and top it with the smothered chicken breasts and generous spoonfuls of the creamy sauce. Garnish with freshly chopped parsley and serve immediately for a warm, comforting meal.
Notes
- For creamier texture, use whole milk as specified.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- If you prefer spicier chicken, add cayenne pepper or chili powder to the seasoning mix.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lower-fat version, consider using low-fat milk and reducing the amount of cheese.
