Description
This Creamy Smothered Chicken and Rice recipe offers tender, flavorful chicken breasts cooked in a rich and cheesy creamy sauce, served over perfectly cooked long-grain white rice. Infused with garlic, smoked paprika, and a blend of cheddar and Parmesan cheeses, this comforting one-pan meal is simple to prepare and perfect for a hearty dinner.
Ingredients
Scale
Chicken and Rice
- 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
- ½ teaspoon salt
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 dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to infuse them with bold flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and slightly crispy. Remove from skillet and set aside.
- Cook the Rice: In a medium saucepan, bring the chicken broth and ½ teaspoon salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Fluff with a fork and keep warm.
- Make the Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden to create a roux.
- Add Liquids and Cheese: Gradually whisk in the milk and chicken broth to the roux, stirring constantly until a smooth sauce forms. Add garlic powder, thyme, cheddar, and Parmesan cheeses. Cook for 3-4 minutes until the sauce thickens and cheese melts completely.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spoon the creamy sauce over them. Cover and simmer on low heat for 10 minutes, allowing the chicken to finish cooking and soak in the flavors.
- Serve: Plate the cooked rice and top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley and serve immediately for a comforting meal.
Notes
- Use whole milk for a richer sauce, but you can substitute with 2% milk if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Make sure to not overcrowd the pan when searing chicken to achieve a nice golden crust.
- Freshly grated Parmesan cheese melts better and enhances the flavor compared to pre-grated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce and rice
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: creamy chicken, smothered chicken, chicken and rice, cheesy chicken, one-pan dinner, comfort food
