Why You’ll Love This Recipe
Creamy Smothered Chicken and Rice is the ultimate comfort food that’s both rich and flavorful. The pan-seared chicken breasts are smothered in a creamy, cheesy sauce made with cheddar and Parmesan cheese, garlic, and thyme, served on a bed of fluffy rice. This dish is perfect for a cozy weeknight dinner or a special family meal. It’s quick to make, uses pantry staples, and is sure to satisfy everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Directions
- Season and Sear Chicken: Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear in olive oil over medium-high heat for 4-5 minutes per side until golden brown. Set aside.
- Cook Rice: In a saucepan, bring chicken broth and salt to a boil. Add rice, reduce to low, cover, and cook for 15-18 minutes. Fluff and set aside.
- Make the Sauce: In the same skillet, melt butter, then whisk in flour to make a roux. Gradually add milk and chicken broth, whisking until the sauce thickens. Stir in garlic powder, thyme, cheddar, and Parmesan.
- Smother the Chicken: Return chicken to the skillet, spoon sauce over it, and simmer for 10 minutes, until chicken is cooked through and sauce is thickened.
- Serve: Plate rice, top with smothered chicken, and drizzle with extra sauce. Garnish with parsley.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Chicken Thighs: Use boneless, skinless chicken thighs for a juicier result.
- Vegetables: Add mushrooms, spinach, or peas to the sauce for extra flavor.
Storage/Reheating
Store leftovers in an airtight container for up to 3 days. Reheat on the stove, adding a splash of broth or milk if the sauce thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great and are more forgiving if slightly overcooked.
How can I make this ahead of time?
Prepare the chicken and sauce in advance, store them separately, and reheat with fresh rice when ready to serve.
What can I serve this with?
Pair with steamed veggies like broccoli or a side salad for a balanced meal.
Can I make this spicier?
Add cayenne pepper, hot sauce, or red pepper flakes for heat.
Conclusion
Creamy Smothered Chicken and Rice is a comforting, flavorful meal that’s easy to make yet feels like a special treat. With its rich sauce and tender chicken, it’s sure to become a family favorite!
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Creamy Smothered Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Smothered Chicken and Rice is the ultimate comfort food, featuring tender chicken breasts in a rich, cheesy sauce made with cheddar, Parmesan, garlic, and thyme. Served over fluffy rice, this dish is quick to make, packed with flavor, and perfect for a cozy weeknight dinner or a special family meal.
Ingredients
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Season and Sear Chicken: Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear in olive oil over medium-high heat for 4-5 minutes per side until golden brown. Set aside.
- Cook Rice: Bring chicken broth and salt to a boil in a saucepan. Add rice, reduce to low, cover, and cook for 15-18 minutes. Fluff and set aside.
- Make the Sauce: In the same skillet, melt butter and whisk in flour to make a roux. Gradually add milk and chicken broth, whisking until the sauce thickens. Stir in garlic powder, thyme, cheddar, and Parmesan.
- Smother the Chicken: Return chicken to the skillet, spoon sauce over it, and simmer for 10 minutes, until the chicken is cooked through and the sauce thickens.
- Serve: Plate the rice, top with the smothered chicken, drizzle with extra sauce, and garnish with parsley.
Notes
- Chicken Thighs: Use boneless, skinless chicken thighs for a juicier option.
- Add Vegetables: Include mushrooms, spinach, or peas in the sauce for extra flavor.
- Spicy Version: Add cayenne pepper, hot sauce, or red pepper flakes to bring heat to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop, Searing, Simmering
- Cuisine: American
