Name: Creamy Smothered Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; Salt and black pepper, to taste; 1 cup long-grain white rice; 2 cups chicken broth; Salt, to taste; 1 ½ cups whole milk; ½ cup shredded cheddar cheese; ½ cup grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; Fresh parsley, chopped

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Introduction

This Creamy Smothered Chicken and Rice is a comforting Southern classic that combines tender chicken breasts with a rich, cheesy sauce served over fluffy rice. It’s perfect for an easy weeknight dinner that feels like a warm hug in every bite.

A white bowl filled with a base layer of fluffy white rice, topped with a thick creamy orange sauce that coats several chunks of tender chicken. The sauce is lightly speckled with small red flakes, and fresh green chopped herbs are scattered evenly on top, adding vibrant color contrast. The bowl sits on a white marbled surface with a blurred dark cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 ½ cups whole milk
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown, then remove from the skillet and set aside.
Step 3: In a medium saucepan, bring chicken broth and a pinch of salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed.
Step 4: In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook until it turns golden, about 1-2 minutes.
Step 5: Gradually pour in the milk and chicken broth, whisking constantly until the sauce is smooth and thickened.
Step 6: Stir in garlic powder, dried thyme, cheddar cheese, and Parmesan cheese. Cook, stirring often, until the cheese is melted and the sauce is creamy.
Step 7: Return the chicken to the skillet, spoon the sauce over it, cover, and simmer on low heat for 10 minutes to allow flavors to meld and chicken to finish cooking.
Step 8: Serve the smothered chicken over the prepared rice and garnish with chopped fresh parsley.

Tips & Variations

For extra flavor, deglaze the skillet with a splash of white wine before making the sauce.
Swap smoked paprika for regular paprika if you prefer a milder taste.
Use low-fat milk to reduce calories, but whole milk adds the creamiest texture.
Add sautéed mushrooms or spinach to the sauce for a veggie boost.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if it thickens.

How to Serve

A white bowl filled with a base layer of fluffy, white rice, with each grain distinct and slightly glossy, forming a neat cushion around the edges. On top, there is a creamy orange-yellow curry sauce that covers tender chunks of chicken, giving a rich, smooth texture with small visible spices. The dish is sprinkled evenly with fresh green chopped herbs and scattered red chili flakes, adding vibrant contrast and a fresh look. The bowl is set on a white marbled surface, enhancing the clean and bright presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but cook the brown rice separately according to package instructions since it takes longer to cook. Then serve the smothered chicken over the cooked brown rice.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and sauce, but rice may become mushy when thawed. It’s best to freeze the chicken and sauce separately and prepare fresh rice when ready to serve.