Introduction

Creamy Smothered Chicken and Rice is a comforting, flavorful one-pan meal that combines tender seared chicken with cheesy, garlicky sauce and perfectly cooked rice. It’s easy to make and satisfying for any night of the week.

The image shows a white bowl filled with a base layer of fluffy white rice, evenly spread out. On top of the rice are several pieces of golden-brown chicken, grilled with slight char marks and placed to cover most of the rice. The chicken pieces are smothered in a thick, creamy beige sauce that has a smooth texture and is scattered with tiny black pepper and herb bits. Fresh green parsley leaves are sprinkled on top as a finishing touch, adding a hint of color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts
1 tsp onion powder
1 1/2 tsp garlic powder
1/4 tsp dried thyme
1 tbsp fresh parsley, chopped, for garnish
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper or to taste
1 cup long-grain white rice
2 tbsp unsalted butter
1 1/2 cups whole milk
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
2 tbsp all-purpose flour
2 tbsp olive oil
2 1/2 cups chicken broth

Instructions

Step 1: Pat the chicken breasts dry and season both sides with salt, pepper, smoked paprika, onion powder, and garlic powder. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Sear for 4–5 minutes per side until golden but not fully cooked. Remove and set aside.
Step 2: Reduce heat to medium and add butter to the same pan. Once melted, whisk in flour to create a roux. Stir constantly for 1–2 minutes until golden and smooth.
Step 3: Slowly whisk in the milk and chicken broth, stirring until smooth. Add dried thyme and a pinch more garlic powder if desired. Let the mixture simmer for 2–3 minutes until slightly thickened.
Step 4: Stir in the uncooked rice, then nestle the seared chicken breasts back into the pan. Cover with a lid, reduce heat to low, and simmer for 20–25 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Remove the lid and gently stir in the cheddar and parmesan cheeses until melted and creamy. Adjust seasoning with salt and pepper to taste.
Step 6: Sprinkle chopped fresh parsley on top and serve warm. Pair with crusty bread or roasted vegetables for a complete meal.

Tips & Variations

A light golden crust on the chicken adds flavor and seals in juices.
Add 1 cup sautéed mushrooms to the sauce for a mushroom lover’s version.
Stir in baby spinach just before adding cheese for extra greens.
Use bone-in chicken thighs instead of breasts for richer flavor, adjusting cooking time accordingly.
Add 1 tsp Cajun seasoning and hot sauce for a spicy twist.
For a dairy-free option, substitute coconut milk and vegan cheese.
Increase cheddar to 1 cup for an extra cheesy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce. This dish can also be frozen for up to 2 months; cool completely before freezing in individual portions and thaw in the refrigerator before reheating. Creamy sauces may thicken when reheated, so adding liquid helps restore the texture.

How to Serve

A plate of creamy smothered chicken and rice is shown with two close-up views. The dish has a base layer of fluffy white rice with visible separate grains covering the plate's bottom completely. On top of the rice, there are several pieces of browned chicken with a golden crust, each piece roughly triangular and slightly thick. The chicken is covered generously with a thick, creamy beige sauce that has visible specks of seasoning. Scattered on top and mixed into the sauce are small, fresh green leaves of parsley that add a bright color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice instead of long-grain rice?

Instant rice is not recommended because it doesn’t absorb flavors as well and can become mushy in this recipe. Long-grain white rice or jasmine rice works best.

Can I use pre-cooked chicken?

Yes, you can skip the searing step and add pre-cooked chicken with the rice to warm through, but the flavor and texture might differ slightly.