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Creamy Smothered Chicken and Rice

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4.3 from 52 reviews

Creamy Smothered Chicken and Rice is a rich and comforting Southern-inspired main dish featuring tender seared chicken breasts smothered in a cheesy, creamy sauce, served over fluffy long-grain white rice. This easy recipe combines simple pantry ingredients to create a flavorful, cozy meal perfect for family dinners or special occasions.

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 sear 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 from the skillet and set aside to rest.
  2. Cook the rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the long-grain white rice, reduce the heat to low, cover the pot, and let it simmer gently for 15-18 minutes until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and set aside.
  3. Prepare the creamy sauce: Using the same skillet from the chicken, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook, whisking constantly, for 1-2 minutes until the mixture turns lightly golden, making a roux. Gradually pour in the whole milk and chicken broth while whisking continuously to create a smooth sauce. Add garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook and stir for 3-4 minutes until the sauce thickens and the cheese is fully melted.
  4. Simmer the chicken in the sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon the sauce over the chicken to coat it evenly. Cover the skillet and reduce the heat to low. Simmer gently for 10 minutes, allowing the chicken to finish cooking through and become tender.
  5. Assemble and serve: Plate the fluffy cooked rice and top it with the creamy smothered chicken and sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm and enjoy!

Notes

  • Browning the chicken breasts before simmering locks in moisture and enhances flavor—don’t skip the searing step.
  • Use medium-high heat when searing to achieve a golden crust without overcooking the inside.
  • For a lighter version, substitute whole milk with 2% milk, but the sauce will be slightly less rich.
  • Leftover smothered chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to add sautéed mushrooms or green beans for extra vegetables.

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