Description
This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts cooked to perfection and smothered in a rich, cheesy cream sauce served over fluffy white rice. The dish combines hearty spices, melted cheddar and Parmesan cheese, and fresh parsley for an indulgent and comforting meal perfect for family dinners.
Ingredients
Scale
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
- 1/2 teaspoon salt
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
For Garnish
- Fresh parsley, chopped
Instructions
- Cook the Rice: In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15-18 minutes or until the rice is tender and all liquid is absorbed. Remove from heat and set aside.
- Season and Cook the Chicken: While the rice cooks, season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken breasts. Cook for about 6-7 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from skillet and set aside.
- Make the Creamy Sauce: Using the same skillet, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to form a smooth roux. Slowly pour in the milk and chicken broth while whisking continuously to avoid lumps. Add garlic powder and thyme. Allow the sauce to simmer gently for 3-5 minutes until it thickens to a creamy consistency.
- Add Cheeses: Stir in shredded cheddar and grated Parmesan cheese until completely melted and the sauce is smooth and velvety.
- Combine and Simmer: Add the cooked rice to the skillet with the cheesy cream sauce, stirring well to combine. Return the cooked chicken breasts on top of the rice mixture. Cover the skillet and simmer for an additional 3-5 minutes to allow flavors to meld and chicken to warm through.
- Serve and Garnish: Garnish the smothered chicken and rice with freshly chopped parsley. Serve immediately while hot and enjoy this comforting, creamy dish.
Notes
- For best results, use fresh chicken breasts at room temperature before cooking.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- Use low-fat milk if you prefer a lighter sauce, though whole milk yields creamier texture.
- This dish can be prepared ahead; simply reheat gently on stovetop before serving.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the cream sauce.
