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