Introduction

Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for any night of the week. Tender chicken breasts are seared and smothered in a rich, cheesy sauce served over fluffy rice. It’s an easy meal that feels like a warm hug in every bite.

A close-up of a white plate filled with a layer of fluffy white rice topped with a thick, creamy orange sauce containing chunks of browned chicken. Fresh green parsley leaves are scattered evenly on top, adding a bright contrast to the rich sauce. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper evenly on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
Step 3: In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
Step 4: In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden to make a roux.
Step 5: Gradually whisk in milk and chicken broth, stirring constantly to create a smooth sauce. Add garlic powder, thyme, cheddar, and Parmesan. Cook for 3-4 minutes until sauce thickens and cheese melts.
Step 6: Return chicken breasts to the skillet and spoon creamy sauce over them. Cover and simmer on low heat for 10 minutes until chicken is fully cooked and tender.
Step 7: Serve the cooked rice topped with smothered chicken and sauce. Garnish with fresh parsley and enjoy immediately.

Tips & Variations

For extra flavor, add sautéed mushrooms or onions to the sauce before adding the milk.
Use half-and-half instead of whole milk for a richer sauce.
Swap cheddar for mozzarella or pepper jack for a different cheese twist.
Try brown rice, but adjust cooking time and liquid accordingly.
Make it spicier by adding a pinch of cayenne or red pepper flakes to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwaving, adding a splash of milk or broth to loosen the sauce if it thickens. Avoid overheating to keep the chicken tender.

How to Serve

The dish shows a white plate filled with a base layer of fluffy white rice, topped with a thick layer of creamy light beige sauce mixed with herbs. On top of that, there are several pieces of golden-brown grilled chicken scattered and partially covered by the sauce. The entire dish is sprinkled with fresh green chopped herbs, adding a vibrant touch. The plate rests on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take a little longer to cook through.

Is this dish freezer-friendly?

It can be frozen, but the creamy sauce may separate slightly upon thawing. For best results, freeze the chicken and rice separately, then combine when reheating.

Creamy Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

Creamy Smothered Chicken and Rice is a comforting and delicious dish featuring tender seared chicken breasts smothered in a rich, cheesy cream sauce, served over fluffy long-grain white rice. This recipe combines savory seasonings and a luscious homemade sauce for a satisfying meal perfect for any night of the week.

Author: Izo
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Seasonings

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
½ teaspoon salt

Creamy Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon 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 flavor.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, lower the heat to a simmer, cover, and cook for 15 to 18 minutes or until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork and keep warm.
Make the Sauce: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture turns lightly golden, which helps remove the raw flour taste.
Finish the Sauce: Slowly whisk in the whole milk and chicken broth, stirring constantly to avoid lumps and achieve a smooth consistency. Add garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese, stirring for 3 to 4 minutes until the sauce thickens and the cheeses melt completely.
Combine Everything: Return the seared chicken breasts to the skillet, coating them generously with the creamy cheese sauce. Cover the skillet and reduce the heat to low. Let everything simmer together for 10 minutes until the chicken is fully cooked through and tender.
Serve: Spoon the cooked rice onto plates and top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley and serve immediately for a comforting, cheesy meal.

Notes

Use freshly grated Parmesan for best flavor and smooth melting in the sauce.
Make sure to simmer the sauce slowly while whisking to prevent lumps.
You can substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
Leftover rice can be refrigerated separately and reheated before serving.
Garnishing with fresh parsley adds color and a fresh flavor contrast.

Keywords: smothered chicken, creamy chicken recipe, chicken and rice, cheesy chicken sauce, easy dinner, stovetop chicken