Print

Creamy Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

Creamy Smothered Chicken and Rice is a comforting, one-pan meal featuring tender seared chicken breasts simmered in a rich, cheesy garlic sauce with perfectly cooked long-grain white rice. This easy and flavorful dish combines smoked paprika, garlic, and herbs, finished with cheddar and parmesan cheese, making it a perfect weeknight dinner or meal prep favorite.

Ingredients

Scale

Meat

  • 4 boneless skinless chicken breasts

Vegetables & Herbs

  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1 tbsp fresh parsley, chopped (for garnish)

Spices & Seasonings

  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper, or to taste

Grains

  • 1 cup long-grain white rice

Dairy

  • 2 tbsp unsalted butter
  • 1 1/2 cups whole milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese

Pantry & Condiments

  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 1/2 cups chicken broth

Instructions

  1. Season & Sear the Chicken: Pat the chicken breasts dry. Season both sides evenly with salt, pepper, smoked paprika, onion powder, and garlic powder. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes on each side until golden brown but not fully cooked through. Remove the chicken from the pan and set aside on a plate to rest.
  2. Build the Roux: Reduce the heat to medium. In the same pan, add the unsalted butter and let it melt completely. Whisk in the all-purpose flour to form a roux. Stir constantly for 1 to 2 minutes until the roux turns golden and has a smooth texture.
  3. Make the Creamy Base: Slowly whisk in the whole milk and chicken broth into the roux, stirring continuously to ensure a smooth sauce. Add dried thyme and an optional pinch more garlic powder for enhanced flavor. Let the mixture simmer gently for 2 to 3 minutes until it slightly thickens.
  4. Add Rice and Chicken: Stir the uncooked long-grain white rice into the creamy sauce. Nestle the seared chicken breasts back into the pan nestled among the rice. Cover the pan with a tight-fitting lid, reduce the heat to low, and let everything simmer gently for 20 to 25 minutes. The rice should become tender and the chicken cooked through with an internal temperature of 165°F (74°C).
  5. Add Cheese & Finish: Remove the lid and gently stir in the shredded cheddar and grated parmesan cheeses until fully melted and the sauce is creamy. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Garnish & Serve: Sprinkle freshly chopped parsley over the dish for brightness and freshness. Serve warm alongside crusty bread or roasted vegetables. This dish tastes delicious even the next day.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat gently in a skillet over low heat with a splash of chicken broth or milk to loosen the sauce.
  • Freezing: Cool completely before freezing in individual portions. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
  • Tips: Creamy sauces can thicken upon reheating. Add a little liquid to restore consistency.
  • Variation Ideas: Add 1 cup sautéed mushrooms or baby spinach; use bone-in chicken thighs for more flavor; add Cajun seasoning for spice; substitute coconut milk and vegan cheese for dairy-free; increase cheddar for extra cheesy goodness.
  • Cooking Method: This recipe is primarily stovetop cooking with searing and simmering in one pan.

Keywords: creamy chicken and rice, smothered chicken recipe, one pan chicken dinner, cheesy chicken and rice, comfort food, easy chicken dinner, skillet chicken recipe

Find it online: https://cheframi.com/creamy-smothered-chicken-and-rice-recipe-3/