Description
This Creamy Smothered Chicken and Rice recipe features tender boneless chicken breasts seared to golden perfection, served over fluffy long-grain white rice, and smothered in a rich, cheesy garlic cream sauce. The sauce combines melted cheddar and Parmesan cheeses with fragrant herbs for a comforting, flavorful meal perfect for weeknight dinners or special occasions.
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 the Chicken: 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-high heat and sear the chicken breasts for 4-5 minutes per side until nicely browned on the outside. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce the heat to low, cover, and let simmer for 15-18 minutes until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork and keep warm.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden. Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps, until you achieve a smooth sauce. Add garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking and stirring for 3-4 minutes until the sauce thickens and the cheese melts completely.
- Smother the Chicken: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over them evenly. Cover the skillet and simmer on low heat for 10 minutes to ensure the chicken is fully cooked through and tender.
- Serve: Plate the cooked rice and top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley and serve immediately for a comforting, delicious meal.
Notes
- For a lighter version, substitute whole milk with 2% milk and reduce the amount of cheese.
- Use fresh herbs like thyme for a more vibrant flavor when available.
- To make ahead, prepare the rice and sauce separately, then combine just before serving.
- Ensure chicken breasts are cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 chicken breast with rice and sauce)
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 125 mg
Keywords: creamy chicken recipe, smothered chicken, chicken and rice, comfort food, cheesy chicken dish
