Description
This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts cooked in a rich, cheesy sauce served over fluffy long-grain white rice. The savory blend of garlic, smoked paprika, and melted cheddar and Parmesan cheeses makes this a comforting and satisfying dinner that’s easy to prepare in under an hour.
Ingredients
Scale
For the Chicken:
- 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
For the Rice:
- 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 dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: Begin by seasoning the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Sear the chicken for 4-5 minutes on each side until golden brown. Once seared, remove the chicken from the skillet and set it aside.
- Cook the Rice: In a separate saucepan, bring the chicken broth and salt to a boil. Add the long-grain white rice, then reduce the heat to low. Cover the pan and let the rice simmer gently for 15-18 minutes, or until the rice is tender and the broth is absorbed. Fluff the rice with a fork and set aside.
- Prepare the Creamy Sauce: Using the same skillet from the chicken, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to create a roux. Gradually pour in the whole milk and chicken broth, whisking continuously until the mixture is smooth. Stir in garlic powder, dried thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking the sauce over medium heat until it thickens and the cheeses have fully melted.
- Simmer the Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon the sauce over the chicken to coat well. Cover the skillet with a lid and reduce the heat to low. Allow the chicken to simmer gently in the sauce for 10 minutes, or until the chicken is cooked through and tender.
- Serve: To serve, plate the cooked rice, then place the smothered chicken breasts on top. Generously spoon the creamy sauce over the chicken and rice. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For extra flavor, consider marinating the chicken breasts in the seasoning mix before searing.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use low-fat milk and reduced-fat cheese for a lighter version of this recipe.
- Fresh parsley garnish adds a bright, fresh finish but can be omitted if unavailable.
