Ingredients
Method
- 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.