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Creamy Smothered Chicken and Rice – A One-Pan Southern Comfort Classic

There are few things more satisfying than a warm plate of creamy smothered chicken and rice — especially when it’s cooked all in one pan, loaded with flavor, and irresistibly comforting. This Southern-inspired dish combines juicy seared chicken breasts with a luscious cream sauce, tender rice, herbs, and two kinds of melty cheese. The result? A cozy, rich, and hearty dinner that feels like a warm hug on a plate. Whether you're cooking for your family, meal prepping for the week, or looking for a dish that delivers big comfort with minimal cleanup, this easy smothered chicken and rice recipe is for you.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 generous servings
Ingredients Equipment Method Notes

Ingredients
  

🍗 Meat
  • 4 boneless skinless chicken breasts
🧄 Vegetables & Herbs
  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1 tbsp fresh parsley chopped, for garnish
🧂 Spices & Seasonings
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper or to taste
🍚 Grains
  • 1 cup long-grain white rice
🧈 Dairy
  • 2 tbsp butter unsalted
  • 1 1/2 cups whole milk
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup parmesan cheese grated
🥄 Pantry & Condiments
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 1/2 cups chicken broth

Equipment

  • This is a one-pan wonder, so all you’ll need are a few kitchen basics:
  • Large deep skillet or Dutch oven with lid
  • Wooden spoon or spatula
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Cheese grater
  • Optional: Meat thermometer
  • 🍳 Pro Tip: Use a pan with a tight-fitting lid to ensure perfectly cooked rice.

Method
 

Step 1: Season & Sear the Chicken
  1. Pat the chicken breasts dry.
  2. Season both sides with salt, pepper, smoked paprika, onion powder, and garlic powder.
  3. In a large skillet over medium-high heat, heat olive oil.
  4. Add the chicken and sear for 4–5 minutes per side until golden (not fully cooked through).
  5. Remove and set aside on a plate.
🍗 Tip: A light golden crust adds depth and seals in juices.
    Step 2: Build the Roux
    1. Reduce heat to medium. In the same pan, add butter.
    2. Once melted, whisk in flour to make a roux. Stir constantly for 1–2 minutes until golden and smooth.
    Step 3: Make the Creamy Base
    1. Slowly whisk in milk and chicken broth to the roux. Stir until smooth.
    2. Add thyme and a pinch more garlic powder if desired.
    3. Let the mixture simmer for 2–3 minutes until slightly thickened.
    Step 4: Add Rice and Chicken
    1. Stir in uncooked rice.
    2. Nestle the seared chicken back into the pan.
    3. Cover with a lid, reduce heat to low, and simmer for 20–25 minutes, until the rice is tender and chicken is fully cooked (internal temp: 165°F/74°C).
    Step 5: Add Cheese & Finish
    1. Remove the lid and gently stir in cheddar and parmesan cheeses until melted and creamy.
    2. Adjust seasoning with salt and pepper to taste.
    Step 6: Garnish & Serve
    1. Sprinkle chopped fresh parsley over the top.
    2. Serve warm with crusty bread or roasted veggies on the side.
    🧄 This dish tastes even better the next day!

      Notes

      🧊 Storage & Reheating
      Refrigerator
      Store in an airtight container for up to 4 days.
      Reheat in a skillet over low heat with a splash of broth or milk to loosen the sauce.
      Freezer
      Let cool completely before freezing in individual containers.
      Freeze for up to 2 months. Thaw in fridge before reheating.
      🔁 Creamy sauces can thicken when reheated — add a splash of liquid for best results.
      🥄 Variations
      This recipe is flexible! Try these customizations:
      🍄 Mushroom Lover’s Version – Add 1 cup sautéed mushrooms to the sauce.
      🥬 Spinach & Cheese – Stir in baby spinach just before adding cheese.
      🍗 Bone-In Chicken Thighs – Use instead of breasts for more flavor (adjust cook time).
      🌶️ Spicy Cajun Twist – Add 1 tsp Cajun seasoning and a dash of hot sauce.
      🧄 Garlic Cream Explosion – Add roasted garlic to the sauce for extra depth.
      🥥 Dairy-Free – Sub with unsweetened coconut milk and vegan cheese.
      🧀 Extra Cheesy – Increase cheddar to 1 full cup for a gooey finish.
      ❓ 10 FAQs
      1. Can I use instant rice?
      Not recommended here — long-grain rice absorbs flavor better and doesn’t get mushy.
      2. Can I use pre-cooked chicken?
      Yes — just skip the searing step and add it in with the rice to heat through.
      3. What’s the best pan to use?
      A deep skillet with a lid or Dutch oven works best for even cooking.
      4. Can I add vegetables?
      Definitely! Try diced bell peppers, peas, or spinach stirred in before serving.
      5. Is this gluten-free?
      Not as written, but you can use gluten-free flour for the roux and ensure your broth is GF.
      6. What kind of rice works best?
      Long-grain white rice or jasmine rice — avoid short grain or parboiled rice.
      7. Can I double the recipe?
      Yes — just use a large enough pan and extend the cooking time slightly.
      8. Can I skip the cheese?
      Sure! The dish is still creamy and flavorful without cheese.
      9. Can I make it in the oven?
      Yes — after combining everything, cover and bake at 375°F for about 30–35 minutes.
      10. Can I use leftover rice?
      It won’t absorb the sauce the same way. For best results, cook the rice in the sauce as directed.
      🏁 Conclusion
      Creamy, flavorful, and incredibly satisfying, this Smothered Chicken and Rice is the ultimate comfort food. With golden chicken, cheesy garlic sauce, and perfectly tender rice — all made in one pan — it’s a weeknight hero and weekend indulgence rolled into one.
      Serve it to your family, meal prep it for the week, or enjoy leftovers on a chilly day. This is the kind of recipe you’ll want to memorize and make again and again.