Creamy Smothered Chicken and Rice Recipe

Why You’ll Love This Recipe

This dish embodies the essence of comfort food with its harmonious blend of tender chicken, creamy cheese sauce, and perfectly seasoned rice. It's a one-pan wonder that delivers indulgent flavors reminiscent of a restaurant-quality meal, all achieved with straightforward preparation. It's the kind of recipe that brings people together, leaving everyone satisfied and content.

Ingredients

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

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 Creamy Sauce:

• 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)

Directions

1. Prepare the Chicken:

   • Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.

   • 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.

2. Cook the Rice:

   • 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 or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

3. Prepare the Creamy Sauce:

   • In the same skillet used for the chicken, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.

   • Gradually whisk in the milk and chicken broth, ensuring no lumps remain. Add garlic powder and thyme. Cook, stirring continuously, until the sauce thickens, about 3-5 minutes.

   • Stir in the shredded cheddar and Parmesan cheeses until melted and the sauce is smooth.

4. Combine and Cook:

   • 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.

5. Serve:

   • Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cooking Time: 35 minutes

• Total Time: 45 minutes

Variations

• Vegetable Addition: Incorporate sautéed mushrooms, spinach, bell peppers, peas, or carrots into the sauce for added flavor and nutrition.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.

• Herb Infusion: Experiment with herbs like basil or oregano to alter the flavor profile.

Storage/Reheating

• Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.

• Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or chicken broth to maintain the sauce's creamy consistency. Alternatively, microwave in short intervals, stirring in between, until heated through.

FAQs

How can I ensure the chicken remains tender?

Use a meat thermometer to cook the chicken to an internal temperature of 165°F (75°C). Avoid overcooking to maintain juiciness.

Can I use brown rice instead of white rice?

Yes, but adjust the cooking time and liquid amounts according to the brown rice package instructions, as it typically requires a longer cooking time.

Is it possible to make this dish gluten-free?

Yes, substitute the all-purpose flour with a gluten-free alternative and ensure all other ingredients are certified gluten-free.

Can I prepare this dish ahead of time?

Yes, you can cook the components separately and combine them when ready to serve. Store the chicken, rice, and sauce individually in the refrigerator.

What can I serve alongside this dish?

A crisp green salad, roasted vegetables, or warm dinner rolls complement this meal well.

How can I thicken the sauce if it's too runny?

Allow the sauce to simmer longer to reduce and thicken. Alternatively, mix a small amount of cornstarch with water and stir it into the sauce.

Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs can be used and may offer a juicier result. Adjust cooking times as needed to ensure they reach an internal temperature of 165°F (75°C).

Is it possible to freeze leftovers?

Freezing is not recommended as the creamy sauce may separate upon thawing, affecting the texture.

Can I add other cheeses to the sauce?

Yes, feel free to experiment with cheeses like mozzarella or Gruyère for different flavor profiles.

How do I prevent the sauce from becoming lumpy?

Gradually add the milk and broth while continuously whisking to ensure a smooth, lump-free sauce.

Conclusion

This Creamy Smothered Chicken and Rice recipe offers a delightful blend of tender chicken, creamy sauce, and fluffy rice, making it a perfect choice for family dinners or special occasions. Its versatility allows for various adaptations to suit different tastes, ensuring it becomes a cherished addition to your culinary repertoire. Enjoy the comforting flavors and the joy it brings to your table.

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Creamy Smothered Chicken and Rice Recipe

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This Creamy Smothered Chicken and Rice recipe features tender chicken breasts, fluffy rice, and a rich, cheesy sauce. It's an easy-to-make, comforting dish that is perfect for family dinners or special occasions. The combination of creamy sauce and savory flavors makes it a crowd-pleaser. Plus, with simple ingredients and quick prep time, this dish brings both comfort and convenience to your table.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner, Comfort Food, Family Meal
• 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 Creamy Sauce:

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)

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Instructions

• • Prepare the Chicken:

    • Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.

    • 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.

  • Cook the Rice:

    • 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 or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

  • Prepare the Creamy Sauce:

    • In the same skillet used for the chicken, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.

    • Gradually whisk in the milk and chicken broth, ensuring no lumps remain. Add garlic powder and thyme. Cook, stirring continuously, until the sauce thickens, about 3-5 minutes.

    • Stir in the shredded cheddar and Parmesan cheeses until melted and the sauce is smooth.

  • Combine and Cook:

    • 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.

  • Serve:

    • Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Notes

• Vegetable Addition: Add sautéed mushrooms, spinach, bell peppers, peas, or carrots to the sauce for extra flavor and nutrients.

• Spicy Kick: Spice things up by adding red pepper flakes or hot sauce to the sauce.

• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat on the stovetop, adding a splash of milk or broth for consistency.