Description
This Creamy Smothered Chicken and Rice is a rich, one-pan comfort dish with juicy chicken, cheesy sauce, and fluffy rice.
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 dried thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season and sear the chicken:
- Pat chicken breasts dry. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5–7 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and cover.
- Cook the rice:
- In a medium saucepan, bring chicken broth and salt to a boil. Add rice, stir, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and fluff with a fork.
- Make the creamy sauce:
- In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk and chicken broth, stirring constantly until thickened (about 3–5 minutes).
- Stir in garlic powder, thyme, cheddar, and Parmesan until smooth and melted. Season to taste.
- Smother the chicken:
- Return chicken breasts to the skillet, spoon sauce over the top. Simmer for 2–3 minutes to heat through.
- Serve:
- Plate creamy chicken over rice. Garnish with chopped parsley and serve warm.
Notes
Pound thicker chicken breasts to an even thickness for even cooking.
You can substitute half-and-half for milk for a richer sauce.
Add sautéed mushrooms or spinach for variation.