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CREAMY SMOTHERED CHICKEN AND RICE RECIPE

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4.3 from 48 reviews

This Creamy Smothered Chicken and Rice recipe is a comforting and hearty meal featuring juicy, seasoned chicken breasts seared to golden perfection and smothered in a rich, cheesy cream sauce. Served over fluffy, seasoned white rice, it combines savory flavors and a luscious sauce for a satisfying dinner perfect any night of the week.

Ingredients

Scale

For the Chicken:

  • 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

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon salt

For the 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
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season and cook 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. Sear the chicken breasts for 4-5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
  2. Cook the rice: In a medium saucepan, bring the chicken broth and salt to a boil. Stir in the rice, then reduce the heat to low. Cover the pan and let the rice simmer gently for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Fluff the rice with a fork and set aside.
  3. Make the creamy sauce: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook the roux for 1-2 minutes until lightly golden, stirring constantly. Gradually pour in the milk and chicken broth while whisking continuously to prevent lumps. Add the garlic powder and thyme, then stir in the cheddar and Parmesan cheeses. Continue cooking and stirring for 3-4 minutes until the sauce thickens and the cheese has melted completely.
  4. Smother the chicken: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon extra sauce over the chicken to coat fully. Cover the skillet and reduce the heat to low. Simmer gently for 10 minutes to ensure the chicken is cooked through and tender, allowing flavors to meld.
  5. Assemble and serve: Plate the fluffy cooked rice and top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot.

Notes

  • For extra flavor, consider adding sautéed mushrooms or caramelized onions to the sauce.
  • If you prefer a thicker sauce, simmer it for a few extra minutes or increase the amount of cheese.
  • You can swap white rice for brown rice for a nuttier taste, but increase the cooking time to approximately 40 minutes.

Find it online: https://yumfoodusa.com/creamy-smothered-chicken-and-rice-recipe/