Description
This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts seared to golden perfection and smothered in a rich, cheesy sauce infused with garlic and herbs. Served over fluffy long-grain white rice, this comforting dish is perfect for a hearty family meal or an impressive weeknight dinner.
Ingredients
Scale
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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook Rice: In a saucepan, bring 2 cups of chicken broth and ½ teaspoon of salt to a boil. Add the long-grain white rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside.
- Make the Sauce: Using the same skillet from the chicken, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the whole milk and ½ cup chicken broth, stirring constantly until the sauce thickens. Add garlic powder, thyme, shredded cheddar, and grated Parmesan cheeses, stirring until the cheeses melt and the sauce is smooth.
- Smother the Chicken: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon sauce over the chicken and reduce the heat to low. Simmer gently for 10 minutes to allow the chicken to finish cooking and the sauce to thicken further.
- Serve: Plate the cooked rice, top with the smothered chicken breasts, and drizzle extra cheesy sauce on top. Garnish with fresh parsley if desired and serve immediately.
Notes
- For best results, use boneless, skinless chicken breasts of similar size to ensure even cooking.
- You can substitute whole milk with 2% milk, but the sauce may be slightly less rich.
- If you prefer, use low-sodium chicken broth to reduce sodium content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the sauce.
