Go Back

Creamy Smothered Chicken and Rice

Tender chicken breasts smothered in rich, creamy cheese sauce served over fluffy rice. This comforting weeknight dinner comes together in 45 minutes using simple pantry ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

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 for rice
  • 1/2 teaspoon salt for rice
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth for sauce
  • 1/2 teaspoon garlic powder for sauce
  • 1/4 teaspoon thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Equipment

  • large skillet
  • medium saucepan
  • whisk
  • Measuring cups and spoons
  • fork

Method
 

  1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
  3. In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
  5. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
  6. Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
  7. Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Notes

Don't overcook the chicken; it should reach 165°F internal temperature. If sauce becomes too thick, add chicken broth or milk gradually. Use freshly grated cheese for best melting results.
QR Code linking back to recipe