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Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.9 from 136 reviews

This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts smothered in a rich and cheesy garlic sauce, served over fluffy white rice. The combination of smoked paprika, cheddar, and Parmesan creates a comforting, flavorful dish perfect for a satisfying weeknight dinner.

Ingredients

Scale

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

Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon salt

Creamy Sauce:

  • 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

Garnish:

  • Fresh parsley, chopped

Instructions

  1. Season and Sear the Chicken: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear them for 4 to 5 minutes on each side until they develop a golden brown crust. Once seared, remove the chicken from the skillet and set aside to rest.
  2. Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil over high heat. Add the long-grain white rice, then reduce the heat to low and cover the saucepan. Let the rice simmer gently for 15 to 18 minutes until tender and all the liquid is absorbed. Once cooked, fluff the rice with a fork and keep covered until ready to serve.
  3. Prepare the Creamy Sauce: Using the same skillet previously used for the chicken, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring frequently, until the mixture turns a light golden color, forming a roux. Gradually pour in the whole milk and chicken broth, whisking constantly to prevent lumps and create a smooth sauce. Stir in the garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking and stirring the sauce for 3 to 4 minutes until it thickens and the cheese fully melts.
  4. Simmer the Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon extra sauce over the top to coat each piece. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently for 10 minutes, allowing it to fully cook through and become tender while absorbing the flavorful sauce.
  5. Serve: To serve, spoon the fluffy cooked rice onto plates and top with the creamy smothered chicken and extra sauce from the skillet. Garnish generously with chopped fresh parsley for a pop of color and fresh flavor. Serve immediately while hot.

Notes

  • For a lower-fat version, substitute whole milk with 2% milk and use less butter and cheese.
  • Make sure to not overcook the chicken to keep it tender and juicy.
  • You can use fresh garlic instead of garlic powder for a more intense flavor; add it when making the sauce.
  • Leftovers store well covered in the refrigerator for up to 3 days.
  • For extra flavor, add a splash of white wine to the sauce before adding the milk and broth.

Keywords: creamy chicken, smothered chicken recipe, chicken and rice, cheesy chicken sauce, comfort food recipe

Find it online: https://mjrecipe.com/creamy-smothered-chicken-and-rice-recipe-2/