Description
This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts simmered in a rich, cheesy sauce served over fluffy white rice. With layers of smoky and savory spices, a homemade creamy cheese sauce, and fresh parsley garnish, it’s a comforting one-pan meal perfect for a family dinner in just 45 minutes.
Ingredients
Scale
For the 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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the 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
- Season Chicken: In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasoning evenly over the chicken breasts.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove chicken from skillet and set aside.
- Cook Rice: In a separate saucepan, bring chicken broth and salt to a boil. Stir in rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender. Fluff with a fork and keep warm.
- Make Creamy Sauce: Using the same skillet that was used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in whole milk and chicken broth, stirring constantly until smooth. Add garlic powder, dried thyme, shredded cheddar, and grated Parmesan cheese. Stir until cheeses are melted and sauce thickens.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon sauce over the chicken, cover the skillet, and let simmer on low heat for 10 minutes or until chicken is cooked through.
- Serve: Plate the cooked rice, top with the smothered chicken and creamy sauce, and garnish with freshly chopped parsley for a burst of color and flavor.
Notes
- Use whole milk for a richer sauce; you can substitute with 2% milk for a lighter version, but the sauce will be less creamy.
- Ensure to cook the rice covered to retain moisture for perfect fluffiness.
- Adjust salt and spices according to your preference to balance flavors.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to prevent drying out the chicken.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
