Description
Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender boneless chicken breasts seared to golden perfection and smothered in a rich, cheesy garlic sauce. Served over fluffy long-grain white rice, this meal combines smoky paprika-seasoned chicken with a velvety blend of cheddar and Parmesan cheeses, making it ideal for a satisfying family dinner 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
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
Instructions
- Season and Sear Chicken: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Cook Rice: In a medium saucepan, bring 2 cups of chicken broth and ½ teaspoon salt to a boil. Stir in the long-grain white rice, then reduce heat to low and cover. Simmer for 15-18 minutes until the rice is cooked and fluffy. Fluff the rice with a fork and set aside.
- Make the Sauce: Using the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes until it turns lightly golden. Gradually whisk in the whole milk and ½ cup chicken broth, stirring continuously to avoid lumps. Cook the sauce until it thickens, about 3-5 minutes. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until the cheeses melt smoothly into the sauce.
- Smother the Chicken: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon additional sauce over the chicken. Reduce the heat to low and simmer uncovered for 10 minutes, allowing the chicken to cook through fully and the sauce to thicken further.
- Serve: Spoon the cooked fluffy rice onto plates. Top with the smothered chicken breasts and drizzle with extra sauce from the skillet. Garnish with freshly chopped parsley if desired, and serve immediately for a warm, hearty meal.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- For a lighter option, substitute whole milk with 2% milk and reduce the butter by half.
- If preferred, swap cheddar and Parmesan for other cheeses like Gruyère or Mozzarella for different flavor profiles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if it thickens too much.
