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Best Smothered Chicken and Rice Recipe

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A comforting dish featuring juicy, seasoned chicken breasts smothered in a rich, creamy cheese sauce, served over fluffy rice.

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

1/2 teaspoon salt

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 thyme

1/2 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

  1. Season both sides of 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. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. In a saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed. Fluff with a fork.
  4. In the same skillet used for chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux.
  5. Gradually whisk in milk and chicken broth until smooth and thickened.
  6. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until sauce is creamy and cheese is melted.
  7. Return chicken to skillet and spoon creamy sauce over the top.
  8. Serve chicken and sauce over rice, garnished with chopped fresh parsley.

Notes

  • For a spicy variation, add cayenne pepper or red pepper flakes to the sauce.
  • Sautéed vegetables like onions, bell peppers, or mushrooms can be added for extra flavor.
  • Cheeses like mozzarella, Gruyère, or Gouda can substitute cheddar and Parmesan.
  • Brown rice can be used instead of white rice for a healthier option (adjust cooking time and liquid).
  • Try different herbs such as rosemary or basil in place of thyme for variation.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Reheat gently on stovetop with extra milk or broth if sauce thickens too much.
  • Use gluten-free flour and broth to make the recipe gluten-free.
  • Chicken thighs can be substituted for juicier meat.
  • Dairy-free alternatives can be used for butter, milk, and cheese.

Nutrition

Find it online: https://recipesbyjanet.com/best-smothered-chicken-and-rice-recipe/