Creamy Smothered Chicken and Rice
If you’re craving a warm, hearty, and comforting meal, this Creamy Smothered Chicken and Rice is the perfect recipe! It features juicy, seasoned chicken breasts, perfectly cooked rice, and a rich, creamy sauce made with cheddar, Parmesan, and a blend of aromatic spices.
This one-pan dish is ideal for busy weeknights, as it comes together in under an hour with minimal effort. Plus, it’s packed with flavorful herbs, melted cheese, and tender chicken, making it a family-favorite comfort food.
Let’s get cooking!
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 ½ teaspoons powdered garlic
- ¼ teaspoon thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Creamy Rice & Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups whole milk
- 1 cup long-grain white rice
- ½ cup cheddar cheese shredded
- ½ cup Parmesan cheese grated
- For Garnish:
- Fresh parsley chopped
Instructions
- Step 1: Season & Sear the Chicken
- In a small bowl, mix onion powder, garlic powder, thyme, smoked paprika, salt, and black pepper.
- Rub the seasoning mix evenly over both sides of the chicken breasts.
- Heat olive oil in a large deep skillet over medium heat.
- Sear the chicken for 3-4 minutes per side, until golden brown. (It won’t be fully cooked yet.)
- Remove the chicken and set aside.
- Step 2: Make the Creamy Sauce
- In the same skillet, reduce heat to medium-low and melt butter.
- Stir in flour, whisking continuously for 1-2 minutes to form a light roux.
- Gradually pour in chicken broth and whole milk, whisking to avoid lumps.
- Bring to a gentle simmer, stirring occasionally, until slightly thickened.
- Step 3: Cook the Rice & Combine
- Stir in the uncooked white rice, ensuring it’s evenly distributed in the sauce.
- Nestle the seared chicken breasts back into the pan, covering them with sauce.
- Cover with a lid and simmer on low heat for 20-25 minutes, or until the rice is fully cooked and the chicken reaches an internal temp of 165°F (75°C).
- Step 4: Add Cheese & Finish
- Sprinkle cheddar and Parmesan cheese over the top.
- Cover for 5 minutes, allowing the cheese to melt into the sauce.
- Step 5: Serve & Enjoy!
- Garnish with fresh chopped parsley.
- Serve hot, with a side of steamed vegetables or garlic bread.
Notes
Storage & Reheating
Storing Leftovers:
- Store in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- Stovetop: Heat in a pan over medium-low heat, adding a splash of broth or milk to loosen the sauce.
- Microwave: Reheat in 30-second intervals, stirring in between.
Can You Freeze It?
- Yes! Let cool completely, then store in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge before reheating.
10 Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and add extra juiciness.2. What’s the best rice to use?
Long-grain white rice is ideal, but brown rice can be used (increase liquid and cooking time).3. Can I make this in the oven?
Yes! Bake at 375°F (190°C) for 30 minutes, covered, then uncover and bake for 10 more minutes.4. How can I make the sauce thicker?
Use an extra tablespoon of flour in the roux or simmer longer for a thicker consistency.5. Can I add vegetables to this dish?
Absolutely! Add peas, carrots, or bell peppers when cooking the rice.6. What can I serve with smothered chicken and rice?
- Steamed green beans
- Cornbread
- Garlic roasted asparagus
7. Can I make this dish ahead of time?
Yes! Assemble everything, then refrigerate before cooking. Add 5 extra minutes to cooking time.8. How do I prevent the rice from sticking to the pan?
- Use a non-stick or cast-iron skillet.
- Stir the rice into the sauce before adding the chicken.