Introduction
This Easy Creamy Smothered Chicken and Rice is the ultimate weeknight comfort meal—juicy seared chicken breasts simmered in a rich, cheesy garlic cream sauce and served over perfectly tender rice. If you’re craving a cozy, satisfying dinner that feels homemade without requiring hours in the kitchen, this creamy skillet chicken is exactly what you need. With pantry spices, simple ingredients, and a smooth, flavorful sauce, it’s a family-friendly dish that brings everyone to the table.
Why You’ll Love This Easy Creamy Smothered Chicken and Rice
- Comfort food perfection—creamy, cheesy, cozy
- One-pan style cooking with minimal cleanup
- Simple ingredients you already have on hand
- Rich but balanced sauce with garlic, thyme, and two cheeses
- Family-approved flavor and texture
- Customizable with veggie or protein swaps
Ingredients You’ll Need
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
For the Creamy Smothering Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How to Make Easy Creamy Smothered Chicken and Rice (Step-by-Step)
Step 1: Season and Sear the Chicken
Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, until golden brown. Remove from the skillet and set aside.
Step 2: Cook the Rice
Bring chicken broth and salt to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender and fluffy. Set aside.
Step 3: Make the Creamy Sauce
Use the same skillet you cooked the chicken in—this adds flavor. Melt the butter over medium heat, then whisk in the flour to form a light golden roux.
Slowly add milk and chicken broth, whisking constantly to avoid lumps.
Stir in garlic powder, thyme, cheddar, and Parmesan. Let the sauce simmer 3–4 minutes until thickened and smooth.
Step 4: Smother the Chicken
Add the seared chicken breasts back into the skillet, nestling them into the sauce. Spoon some sauce over each piece. Cover the skillet and simmer on low heat for 10 minutes, or until the chicken reaches 165°F (74°C) and is tender.
Step 5: Serve Over Rice
Fluff the cooked rice and divide it among serving plates. Top with the smothered chicken, drizzle extra creamy sauce over the top, and garnish with fresh parsley.
Tips & Variations
- For extra creaminess: Add an additional ¼ cup cheddar cheese.
- Use chicken thighs: They stay ultra tender and flavorful.
- Vegetable add-ins: Stir in cooked spinach, peas, or mushrooms.
- Gluten-free option: Use cornstarch instead of flour to thicken the sauce.
- Lighter version: Use low-fat milk and reduce the cheese slightly.
Easy Creamy Smothered Chicken and Rice
- Total Time: 50
- Yield: 4 servings 1x
Description
Easy Creamy Smothered Chicken and Rice is a cozy, comforting dinner made with seasoned seared chicken breasts, fluffy rice, and a rich, cheesy garlic cream sauce. It’s a family-friendly skillet meal that feels indulgent but uses simple, everyday ingredients.
Ingredients
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
Fresh parsley, chopped, for garnish
Instructions
1. Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side, until golden brown. Remove from the skillet and set aside.
3. In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
4. In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden.
5. Gradually add the milk and chicken broth to the skillet, whisking continuously until the sauce is smooth with no lumps.
6. Stir in the garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook for 3–4 minutes, stirring, until the sauce thickens and the cheese is fully melted.
7. Return the seared chicken breasts to the skillet, nestling them into the creamy sauce and spooning some sauce over the top of each piece.
8. Cover the skillet and simmer on low heat for about 10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
9. To serve, spoon the cooked rice onto plates, top with the creamy smothered chicken, and drizzle extra sauce over the rice. Garnish with chopped fresh parsley and serve immediately.
Notes
You can substitute boneless, skinless chicken thighs for even more tender, flavorful meat; adjust the simmer time as needed until cooked through.
For a gluten-free version, thicken the sauce with cornstarch instead of flour by whisking 1–2 tablespoons cornstarch into cold broth before adding it to the pan.
Add extra vegetables by stirring in cooked peas, spinach, or sautéed mushrooms to the creamy sauce before adding the chicken back.
Use low-sodium chicken broth and reduce added salt if you prefer a lower-sodium dish.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 520
- Sugar: 4
- Sodium: 640
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 45
- Cholesterol: 140
Serving Ideas & Storage
Serve with:
- Steamed broccoli
- Green beans
- Roasted carrots
- Side salad
Storage:
- Refrigerator: 3–4 days in an airtight container
- Freezer: Chicken (without the rice) freezes well for up to 2 months
- Reheat: Gently in a skillet with a splash of milk or broth to loosen the sauce
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | 45g |
| Carbohydrates | 34g |
| Fat | 22g |
| Fiber | 1g |
| Sodium | 640mg |
Final Thoughts
This Easy Creamy Smothered Chicken and Rice is everything you want in a weeknight dinner—rich, hearty, and deeply satisfying without being complicated. The velvety sauce, seasoned chicken, and fluffy rice create the perfect combination of flavors and textures. Whether you’re cooking for family or just craving comfort food, this recipe is sure to become a new go-to favorite.