Best Smothered Chicken and Rice Recipe
Introduction
Smothered chicken and rice is a comforting, hearty dish that combines tender chicken breasts with creamy cheesy sauce over fluffy rice. It’s perfect for a satisfying weeknight meal that feels like a warm hug on a plate.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 ½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Olive oil for cooking
- Garlic powder, to taste
- Onion powder, to taste
- Smoked paprika, to taste
- Salt and pepper, to taste
- Flour for roux (approximately 2 tablespoons)
Instructions
- Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Step 2: In a saucepan, bring chicken broth with a pinch of salt to a boil. Add the rice, reduce the heat, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes while stirring. Gradually add the milk while whisking continuously until the sauce is smooth and thickened.
- Step 4: Stir the shredded cheddar and grated Parmesan cheeses into the sauce until melted and well combined. Adjust seasoning with salt and pepper as needed.
- Step 5: Return the cooked chicken to the skillet, spoon the cheesy sauce over each piece, and let it warm together for a couple of minutes.
- Step 6: Serve the smothered chicken hot over the cooked rice and enjoy.
Tips & Variations
- For extra flavor, marinate the chicken in buttermilk and spices for 30 minutes before cooking.
- Swap out cheddar for Monterey Jack or mozzarella for a milder cheese taste.
- Add sautéed mushrooms or onions to the sauce for extra depth.
- Use brown rice, but increase simmering time and broth accordingly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk or broth to restore creaminess.
How to Serve
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 offer a juicier, more flavorful result. Adjust cooking time as needed.
Is this recipe gluten-free?
To make it gluten-free, substitute the regular flour with a gluten-free flour blend or cornstarch for the roux.
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Best Smothered Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Best Smothered Chicken and Rice recipe features tender, golden-brown chicken breasts cooked to perfection and smothered in a rich, creamy cheese sauce. Served over fluffy, seasoned long-grain white rice, this comforting dish combines simple ingredients to deliver deep flavors and a satisfying meal perfect for weeknights or family dinners.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- Salt, to taste
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Season and cook chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Prepare the rice: In a saucepan, bring the chicken broth and a pinch of salt to a boil. Stir in the long-grain white rice, reduce the heat to low, cover with a lid, and simmer gently for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and keep covered.
- Make the cheese sauce: Using the same skillet you cooked the chicken in, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid lumps. Gradually add the whole milk while whisking continuously to create a smooth sauce. Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and incorporated. Adjust seasoning if necessary.
- Combine and serve: Return the cooked chicken breasts to the skillet with the cheese sauce, spooning the sauce over the chicken to coat it well. Serve the smothered chicken hot over a bed of the cooked rice for a hearty, comforting meal.
Notes
- For extra flavor, marinate the chicken with the seasonings for 30 minutes before cooking.
- Use low-sodium chicken broth if you want to control the salt level.
- You can substitute the cheddar cheese with Monterey Jack or mozzarella for a different flavor profile.
- To make the dish lighter, swap whole milk with 2% milk or use half-and-half for a richer sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: smothered chicken, chicken and rice, creamy chicken recipe, cheese sauce, one pan chicken dinner
