Creamy Smothered Chicken and Rice
This creamy smothered chicken and rice is a comforting, hearty dish featuring golden-seared chicken breasts served over fluffy rice and coated in a rich, cheesy garlic cream sauce.
Equipment
- large skillet
- medium saucepan
- whisk
- measuring cups and spoons
- wooden spoon or spatula
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt and black pepper to taste
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/4 tsp thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- fresh parsley chopped (for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In a saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in milk and chicken broth until smooth. Add garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until thickened and creamy.
- Return the chicken to the skillet and spoon sauce over the top. Cover and simmer on low heat for 10 minutes until fully cooked and tender.
- Serve the chicken over cooked rice, spoon extra sauce on top, and garnish with fresh parsley before serving.
Notes
For extra flavor, add sautéed mushrooms or spinach to the sauce. You can substitute brown rice for a healthier option, adjusting cooking time as needed. Leftovers store well in the fridge for up to 3 days.