Introduction

Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for a satisfying weeknight dinner. Tender chicken breasts are seared and then simmered in a rich, cheesy sauce served over fluffy white rice. This recipe is simple to prepare yet delivers a delicious home-cooked meal everyone will love.

The dish shows a white plate filled with a base layer of fluffy white rice, with soft grains clearly visible. On top of the rice is a thick, creamy orange sauce with tender pieces of chicken mixed in, some pieces lightly browned. Scattered green parsley leaves add a fresh touch on the surface of the sauce, contrasting with the creamy orange color. The plate is set on a white marbled surface, giving a clean and bright look to the photo taken with an iphone --ar 4:5 --v 7

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
1 ½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7: Serve the cooked rice on plates, top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken with the spices for 30 minutes before cooking.
Use low-fat milk instead of whole milk for a lighter sauce, though it may be less creamy.
Add sautéed mushrooms or spinach to the sauce for additional texture and nutrients.
Substitute rice with cauliflower rice for a low-carb version.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if it thickens too much.

How to Serve

A white bowl filled with a base layer of white rice with visible fluffy grains, topped with a thick creamy light yellow sauce speckled with finely chopped green herbs. On top of the sauce, there are three pieces of golden-brown grilled chicken breasts showing a slight char with crispy edges. The dish is garnished with fresh bright green parsley leaves scattered over the chicken and sauce. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness. Adjust cooking time as thighs may take slightly longer to cook through.

Is this dish freezer-friendly?

This dish freezes well. Cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.