Ingredients
Equipment
Method
Step 1: Season & Sear the Chicken
- Pat chicken dry and season both sides with:
- Garlic powder
- Onion powder
- Paprika
- Salt & black pepper
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden. It doesn't need to be fully cooked yet. Remove and set aside.
Step 2: Make the Roux
- In the same skillet, reduce heat to medium and melt the butter.
- Add flour, whisking constantly for 1 minute to create a light roux.
- Slowly pour in the milk, whisking until smooth and slightly thickened.
Step 3: Add Broth & Rice
- Stir in the chicken broth, thyme, and uncooked white rice.
- Nestle the seared chicken back into the pan.
- Cover with a lid and simmer on low for 20–25 minutes, until rice is tender and chicken is cooked through.
Step 4: Add the Cheese
- Once rice is soft and the liquid is mostly absorbed, sprinkle in cheddar and parmesan.
- Stir gently to create a creamy texture.
- Let sit for 5 minutes covered to allow cheese to melt and flavors to blend.
- Step 5: Garnish & Serve
- Sprinkle with fresh parsley before serving.
- Optional: Add a squeeze of lemon juice or a drizzle of olive oil for brightness.
Notes
🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: Freeze portions for up to 2 months. Reheat with a splash of broth or milk. Reheating Tips: Stovetop: Add a splash of broth and warm over medium heat. Microwave: Heat in 30-second intervals until warmed through. 🥄 Variations
Add Veggies: Stir in spinach, peas, or mushrooms during the final 10 minutes. Spice It Up: Add a dash of cayenne or red pepper flakes for heat. Make It Creamier: Use half-and-half or heavy cream for a richer texture. Cheese Swap: Try gruyère, mozzarella, or fontina for a different flavor profile. Herb Boost: Add rosemary or basil along with parsley and thyme. Low-Carb Option: Swap rice with riced cauliflower (add halfway through cooking). Protein Swap: Use boneless thighs or even leftover rotisserie chicken. Vegan Adaptation: Use plant-based milk, broth, cheese, and tofu or tempeh. Mushroom Lovers: Add sautéed mushrooms with the roux for extra umami. Lemon Garlic Version: Add lemon zest and a squeeze of juice before serving. ❓ 10 FAQs
1. Can I use brown rice instead of white?
Yes, but increase cooking time by 15–20 minutes and add more broth. 2. What’s the best skillet to use?
A deep, heavy-bottomed skillet with a lid works best. 3. Do I need to rinse the rice first?
Yes, rinsing removes excess starch and prevents mushiness. 4. Can I use pre-cooked chicken?
Yes! Add it after the rice is nearly done, just to warm through. 5. Can I make this dairy-free?
Use unsweetened plant-based milk and dairy-free cheese alternatives. 6. What cheese works best?
Sharp cheddar and parmesan add depth, but you can use what you have! 7. Can I cook this in the oven?
Yes! After step 3, cover and bake at 375°F for 25–30 minutes. 8. Is it okay to use frozen chicken?
Thaw completely first for best results and even cooking. 9. How do I prevent the rice from sticking?
Use a nonstick or well-seasoned skillet and stir occasionally. 10. What side dishes pair well?
Simple green salad, roasted vegetables, or garlic bread go perfectly. 🏁 Conclusion
This Creamy Smothered Chicken and Rice is the kind of warm, rich, and satisfying dish that brings everyone to the table. It’s simple, hearty, and checks all the comfort food boxes with tender chicken, flavorful rice, and a silky cheese sauce that tastes like it took hours — but didn’t. One skillet, no stress, and maximum creamy goodness? Yes, please!
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: Freeze portions for up to 2 months. Reheat with a splash of broth or milk. Reheating Tips: Stovetop: Add a splash of broth and warm over medium heat. Microwave: Heat in 30-second intervals until warmed through. 🥄 Variations
Add Veggies: Stir in spinach, peas, or mushrooms during the final 10 minutes. Spice It Up: Add a dash of cayenne or red pepper flakes for heat. Make It Creamier: Use half-and-half or heavy cream for a richer texture. Cheese Swap: Try gruyère, mozzarella, or fontina for a different flavor profile. Herb Boost: Add rosemary or basil along with parsley and thyme. Low-Carb Option: Swap rice with riced cauliflower (add halfway through cooking). Protein Swap: Use boneless thighs or even leftover rotisserie chicken. Vegan Adaptation: Use plant-based milk, broth, cheese, and tofu or tempeh. Mushroom Lovers: Add sautéed mushrooms with the roux for extra umami. Lemon Garlic Version: Add lemon zest and a squeeze of juice before serving. ❓ 10 FAQs
1. Can I use brown rice instead of white?
Yes, but increase cooking time by 15–20 minutes and add more broth. 2. What’s the best skillet to use?
A deep, heavy-bottomed skillet with a lid works best. 3. Do I need to rinse the rice first?
Yes, rinsing removes excess starch and prevents mushiness. 4. Can I use pre-cooked chicken?
Yes! Add it after the rice is nearly done, just to warm through. 5. Can I make this dairy-free?
Use unsweetened plant-based milk and dairy-free cheese alternatives. 6. What cheese works best?
Sharp cheddar and parmesan add depth, but you can use what you have! 7. Can I cook this in the oven?
Yes! After step 3, cover and bake at 375°F for 25–30 minutes. 8. Is it okay to use frozen chicken?
Thaw completely first for best results and even cooking. 9. How do I prevent the rice from sticking?
Use a nonstick or well-seasoned skillet and stir occasionally. 10. What side dishes pair well?
Simple green salad, roasted vegetables, or garlic bread go perfectly. 🏁 Conclusion
This Creamy Smothered Chicken and Rice is the kind of warm, rich, and satisfying dish that brings everyone to the table. It’s simple, hearty, and checks all the comfort food boxes with tender chicken, flavorful rice, and a silky cheese sauce that tastes like it took hours — but didn’t. One skillet, no stress, and maximum creamy goodness? Yes, please!