Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice recipe features tender, seared chicken breasts smothered in a rich and cheesy cream sauce, served over fluffy, perfectly cooked long-grain white rice. Bursting with flavors from smoked paprika, garlic, and thyme, it’s a comforting one-skillet meal ideal for a satisfying family dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 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
- 1/2 teaspoon salt
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
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, 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 the Rice: In a medium saucepan, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Add the long-grain white rice, reduce the heat to low, cover, and let it simmer gently for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Once cooked, fluff the rice with a fork and set aside.
- Make the Creamy Sauce: Using the same skillet that held the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour, stirring continuously for 1-2 minutes until the mixture turns lightly golden, which helps to cook out the raw flour taste. Gradually pour in the whole milk and additional chicken broth, whisking constantly to ensure a smooth, lump-free sauce. Add garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking and stirring for 3-4 minutes until the sauce has thickened and the cheese has melted into a creamy consistency.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon more sauce over the top of the chicken breasts. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently for 10 minutes, allowing it to cook through completely and become tender while soaking up the flavors of the sauce.
- Serve and Garnish: To serve, plate the cooked rice and top it generously with the smothered chicken and creamy sauce from the skillet. Garnish with freshly chopped parsley for a touch of color and freshness. Serve immediately while warm and enjoy your comforting meal.
Notes
- You can substitute the long-grain white rice with brown rice or jasmine rice, but cooking times will vary.
- For a lighter version, use low-fat milk instead of whole milk.
- To make this recipe gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Fresh herbs like thyme or parsley can be adjusted according to your taste preferences.
Keywords: Creamy Chicken, Smothered Chicken, Chicken and Rice, Comfort Food, Skillet Dinner, Cheesy Chicken
