Why Make This Recipe
Creamy Smothered Chicken and Rice is a delicious and comforting meal that’s perfect for any day of the week. It combines tender chicken breasts, fluffy rice, and a rich, creamy sauce that will satisfy your hunger and warm your heart. This dish is easy to prepare and makes for great leftovers, so it’s a win-win for busy families and individuals alike. Plus, it’s a complete meal in one skillet!
How to Make Creamy Smothered Chicken and Rice
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
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 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
- Fresh parsley, chopped (for garnish)
Directions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- 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 or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
- Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
How to Serve Creamy Smothered Chicken and Rice
Serve the creamy smothered chicken over a bed of fluffy rice. You can add a side of steamed vegetables or a fresh salad to complete your meal. This dish is perfect for family dinners or intimate gatherings.
How to Store Creamy Smothered Chicken and Rice
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze the dish for up to a month. To reheat, simply warm it in the microwave or in a skillet over low heat.
Tips to Make Creamy Smothered Chicken and Rice
- You can use chicken thighs instead of breasts for a juicier option.
- Feel free to add your favorite vegetables, like bell peppers or mushrooms, into the creamy sauce for added flavor.
- For extra flavor, marinate the chicken in the spices for an hour before cooking.
Variation
You can easily make this dish with different types of cheese, such as mozzarella or pepper jack, depending on your preference. Additionally, try substituting the rice with quinoa for a healthier option.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and water ratio since brown rice takes longer to cook.
2. Is there a way to make this dish lighter?
You can use low-fat milk and reduce the amount of cheese to make the dish lighter.
3. Can I make this recipe in advance?
Yes, you can prepare the chicken and sauce ahead of time. Just combine everything and heat before serving.
Creamy Smothered Chicken and Rice
A comforting one-skillet meal combining tender chicken, fluffy rice, and a rich, creamy sauce.
- Total Time: 45 minutes
- Yield: 4 servings
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
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- 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 or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
- Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Notes
For a healthier option, you can substitute chicken thighs and use quinoa instead of rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, creamy, rice, one skillet meal, comfort food
