Creamy Smothered Chicken and Rice
A cozy dish that perfectly combines tender chicken, creamy sauce, and fluffy rice—all made in one skillet. Perfect for busy weeknights or any time you crave comfort food.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- 2 tablespoons olive oil For searing the chicken
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt For boiling the rice
For the Creamy Sauce
- 2 tablespoons unsalted butter For making the sauce
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rub the seasoning mixture all over the chicken breasts.
Searing
- In a large skillet, heat olive oil over medium-high heat.
- Sear the chicken breasts for about 4-5 minutes on each side until golden brown.
- Remove chicken from skillet and set aside.
Cooking Rice
- In a medium saucepan, bring chicken broth and salt to a boil.
- Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes.
- Fluff the rice with a fork and set aside.
Making the Sauce
- Melt butter in the same skillet over medium heat.
- Add flour and whisk for 1-2 minutes until light golden.
- Gradually whisk in whole milk and chicken broth to avoid lumps.
- Stir in garlic powder and thyme.
- Add cheddar and Parmesan cheeses, stirring until melted and the sauce thickens, about 3-4 minutes.
Combining
- Return seared chicken to the skillet and spoon sauce over it.
- Cover and simmer on low for about 10 minutes until chicken is cooked through.
Serving
- Plate fluffy rice and top with smothered chicken and sauce.
- Garnish with freshly chopped parsley and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk or broth if needed.