Description
This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts served over fluffy white rice, all smothered in a rich, cheesy cream sauce enhanced with garlic and herbs. It’s a comforting, satisfying one-pan meal perfect for a cozy dinner.
Ingredients
Units
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
- Prepare the Chicken: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper to ensure they are well flavored.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside for later.
- Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce heat to low, cover the saucepan, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Once done, fluff the rice with a fork and keep it warm.
- Make the Creamy Sauce: Using the same skillet from the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture turns lightly golden, which helps cook out the raw flour taste.
- Add Liquids and Seasonings: Gradually pour in the milk and chicken broth while whisking continuously to avoid lumps and to create a smooth sauce. Stir in the garlic powder, thyme, shredded cheddar, and grated Parmesan cheeses. Continue cooking the sauce for about 3-4 minutes until it thickens and the cheese is fully melted.
- Combine and Simmer: Return the seared chicken breasts back to the skillet with the creamy sauce. Spoon the sauce over the chicken, cover the skillet, and reduce the heat to low. Let it simmer gently for 10 minutes to ensure the chicken is cooked through and tender while absorbing some of the sauce flavors.
- Serve: Plate the cooked rice first, then top with the smothered chicken and plenty of the creamy sauce. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately and enjoy a hearty, creamy meal.
Notes
- Searing the chicken before simmering helps to develop deep flavor and a lovely golden crust.
- Using the same skillet for the sauce allows you to incorporate the browned bits left from cooking chicken for extra taste.
- Be sure to simmer the sauce gently to prevent curdling or burning the milk mixture.
- Fresh parsley garnish adds freshness and color but can be omitted if unavailable.
- For a lighter version, you can substitute whole milk with 2% or use less cheese, but the sauce will be less rich.
