Description
This Creamy Smothered Chicken and Rice recipe features tender, juicy chicken breasts smothered in a rich, cheesy sauce served over perfectly cooked long-grain white rice. The combination of smoked paprika and garlic powder adds a flavorful depth, while the creamy cheddar and Parmesan sauce makes this dish indulgent yet homey—perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Rice
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to infuse them with flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat and sear the chicken breasts for 4-5 minutes on each side until they develop a golden brown crust. Remove them from the skillet and set aside to preserve juices.
- Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside.
- Make the Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns a light golden color, creating a roux.
- Develop the Sauce: Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Add garlic powder, thyme, shredded cheddar, and Parmesan cheese. Continue to cook for 3-4 minutes until the sauce thickens and the cheese is completely melted.
- Combine Everything: Return the chicken breasts to the skillet, spoon the creamy sauce generously over them, then cover and simmer on low heat for 10 minutes to ensure the chicken is fully cooked and tender.
- Serve: Plate the cooked rice and top it with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley and serve immediately for best flavor and texture.
Notes
- Use whole milk for the richest and creamiest sauce; you can substitute with 2% milk for a lighter option.
- If you prefer a spicier flavor, add a pinch of cayenne pepper to the chicken seasoning.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- Leftover smothered chicken stores well in the refrigerator for up to 3 days and reheats nicely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce (about 1 cup)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Creamy smothered chicken, chicken and rice recipe, cheesy chicken, easy dinner, comfort food
