Creamy Smothered Chicken and Rice

Why You’ll Love This Recipe

This dish brings together tender chicken, creamy sauce, and perfectly cooked rice in one easy skillet. The smoky and cheesy sauce adds so much flavor to the chicken, making it irresistible. Plus, it’s a one-pan wonder that’s quick to prepare and requires only pantry staples, making it ideal for busy weeknights or when you want a comforting meal without the hassle.

Ingredients

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
• ½ teaspoon salt

For the Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• ½ cup chicken broth
• ½ teaspoon garlic powder
• ¼ teaspoon thyme
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes on each side until golden. Remove and set aside.
2. Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Add rice, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork and set aside.
3. Make the Sauce: In the same skillet, melt butter and whisk in flour. Gradually add milk and chicken broth, stirring until the sauce thickens. Add garlic powder, thyme, cheddar, and Parmesan, stirring until smooth.
4. Smother the Chicken: Return the chicken to the skillet, spoon sauce over it, and cover. Simmer on low for about 10 minutes, until chicken is cooked through.
5. Serve: Plate the rice, top with chicken, and drizzle with extra sauce. Garnish with chopped parsley.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Chicken Thighs: Swap chicken breasts for boneless, skinless thighs for a juicier option.
• Add Vegetables: Sauté mushrooms, spinach, or peas and stir them into the sauce for added flavor and nutrition.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning for a bit of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce in a skillet over low heat, adding a splash of milk or broth if necessary. The rice can be reheated in the microwave or on the stovetop with a little broth to prevent it from drying out.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work great and tend to stay juicier.

2. Can I make this recipe ahead of time?

Yes, you can prepare the chicken and sauce in advance. Reheat them on the stove and serve over freshly cooked rice.

3. What if my sauce is too thick?

Add a little more milk or chicken broth to thin it to your desired consistency.

4. Can I add vegetables to this dish?

Definitely! Mushrooms, spinach, or peas work well, or serve with a side of steamed broccoli.

5. Can I use low-fat milk for the sauce?

Yes, you can substitute low-fat milk, though the sauce might be a little less creamy.

6. Is this recipe gluten-free?

No, but you can use gluten-free flour as a substitute to make it gluten-free.

7. Can I make this recipe in a slow cooker?

Yes, you can sear the chicken, then add it to the slow cooker with the sauce and cook on low for 3-4 hours.

8. Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid.

9. How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (75°C) when fully cooked.

10. Can I freeze this dish?

Yes, you can freeze the chicken and sauce for up to 3 months. Reheat thoroughly before serving.

Conclusion

Creamy Smothered Chicken and Rice is a flavorful, comforting dish that’s easy to make and even easier to love. With tender chicken, a creamy cheese sauce, and fluffy rice, it’s the perfect meal to satisfy your taste buds. Enjoy it on a busy weeknight or whenever you’re craving something cozy!

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Creamy Smothered Chicken and Rice

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Creamy Smothered Chicken and Rice is a one-pan, comforting dinner featuring juicy pan-seared chicken breasts smothered in a rich, cheesy sauce. Perfect for busy weeknights, this recipe is packed with smoky paprika, garlic, and thyme. Served with fluffy rice, it's an easy, flavorful meal your whole family will love.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 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
  • ½ teaspoon salt

• For the Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • ½ cup chicken broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese

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Instructions

1. Prepare the Chicken: Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes on each side until golden. Remove and set aside.

2. Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Add rice, cover, and simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.

3. Make the Sauce: In the same skillet, melt butter and whisk in flour. Gradually add milk and chicken broth, stirring until the sauce thickens. Add garlic powder, thyme, cheddar, and Parmesan, stirring until smooth.

4. Smother the Chicken: Return the chicken to the skillet, spoon sauce over it, and cover. Simmer on low for about 10 minutes, until the chicken is cooked through.

5. Serve: Plate the rice, top with chicken, and drizzle with extra sauce. Garnish with chopped parsley.

Notes

• Variations:

  • Chicken Thighs: Swap chicken breasts for boneless, skinless thighs for a juicier option.
  • Add Vegetables: Stir in sautéed mushrooms, spinach, or peas to the sauce.
  • Spicy Kick: Add cayenne pepper or red pepper flakes for heat.

• Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and sauce in a skillet with a splash of milk or broth. Rice can be reheated in the microwave or on the stovetop with broth.