Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice recipe features tender, juicy chicken breasts seared to perfection, simmered in a rich, cheesy sauce infused with garlic, smoked paprika, and thyme. Served over fluffy long-grain rice, it’s a comforting Southern-inspired main dish that’s quick and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Ingredients
Scale
Chicken and Seasonings
- 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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- Salt, to taste
Sauce
- 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
Garnish
- Fresh parsley, chopped
Instructions
- Season Chicken: Generously season the chicken breasts on all sides with garlic powder, onion powder, smoked paprika, salt, and black pepper to build flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 4-5 minutes until golden brown. Remove the chicken and set aside.
- Cook Rice: In a medium saucepan, bring 2 cups chicken broth and a pinch of salt to a boil. Stir in the rice, reduce heat, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- Make Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook until golden, about 1-2 minutes. Gradually whisk in the milk and any remaining chicken broth, stirring constantly until smooth and thickened.
- Add Flavor and Cheese: Stir in garlic powder, dried thyme, shredded cheddar cheese, and Parmesan until cheese melts and sauce is creamy.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet and spoon the sauce over them. Cover and reduce heat to low, simmering gently for 10 minutes to allow the flavors to meld and chicken to cook through.
- Serve: Plate the cooked rice and top with the smothered chicken. Garnish with freshly chopped parsley before serving.
Notes
- For a lighter option, substitute whole milk with 2% milk or a dairy-free alternative.
- Use fresh herbs if available to enhance flavor.
- Ensure the skillet is large enough to fit all chicken breasts comfortably for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Creamy chicken recipe, smothered chicken, chicken and rice, Southern chicken, skillet chicken, cheesy chicken sauce
Find it online: https://islawhite.com/creamy-smothered-chicken-and-rice-recipe/
