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CREAMY SMOTHERED CHICKEN AND RICE RECIPE

Indulgent Creamy Smothered Chicken and Rice Recipe for Comfort

Discover a comforting Creamy Smothered Chicken and Rice recipe that offers rich flavors and minimal effort, perfect for family dinners.
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Boneless skinless chicken thighs can be substituted.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika Regular paprika is a good substitute.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil For searing the chicken.
For the Rice
  • 1 cup Long-Grain White Rice Substitute with instant rice for quicker prep.
  • 2 cups Chicken Broth
For the Creamy Sauce
  • 4 tablespoons Unsalted Butter Forms the roux base.
  • 1/4 cup All-Purpose Flour For thickening the sauce.
  • 2 cups Whole Milk Half-and-half can be used for richer texture.
  • 1/2 cup Parmesan Cheese Feel free to swap with another hard cheese.
  • 1/2 cup Cheddar Cheese Consider Gouda or pepper jack for a twist.
For Garnish
  • 2 tablespoons Fresh Parsley To brighten up the dish.

Equipment

  • Skillet
  • Saucepan
  • Meat Thermometer

Method
 

Cooking Process
  1. Season and Cook the Chicken: Coat the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
  2. Cook the Rice: In a saucepan, bring the chicken broth to a boil and season with salt. Add the long-grain white rice, then reduce the heat to a simmer. Cover and cook for 15-18 minutes until the liquid is absorbed and the rice is fluffy. Fluff with a fork when done.
  3. Make the Creamy Sauce: In the same skillet, melt the unsalted butter over medium heat and whisk in the all-purpose flour for 1-2 minutes until golden. Gradually add the whole milk and chicken broth, whisking continuously until the mixture thickens. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until melted and smooth.
  4. Smother the Chicken: Return the seared chicken to the skillet, coating it generously with the creamy sauce. Cover and let simmer for about 10 minutes until the chicken is cooked through and tender.
  5. Assemble and Serve: On a plate, serve a generous scoop of the fluffy rice, top it with the smothered chicken and a drizzle of sauce, then garnish with fresh parsley for a pop of color.

Notes

Serve with roasted vegetables for an added nutrition boost. Allow leftovers to cool completely before storing.