Go Back
Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice

Evelyn
This Creamy Smothered Chicken and Rice combines tender seared chicken with a rich, cheesy sauce served over fluffy rice. Perfect for weeknight dinners or special occasions, this one-pan meal delivers restaurant-quality flavor with simple ingredients and straightforward preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 645 kcal

Equipment

  • Large skillet
  • Medium saucepan
  • Whisk
  • Meat thermometer

Ingredients
  

For the Chicken

  • 4 boneless, skinless chicken breasts slightly flattened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Rice

  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 0.5 teaspoon salt

For the Creamy Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken stock
  • 1 cup sharp cheddar cheese freshly shredded
  • 0.5 cup Parmesan cheese grated
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried thyme
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Pat chicken breasts dry with paper towels. Season both sides generously with garlic powder, onion powder, smoked paprika, salt, and pepper. If breasts are thick, pound to even 3/4-inch thickness.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook undisturbed for 5 minutes until golden brown. Flip and cook 4 more minutes. Transfer to a plate and set aside.
  • While chicken cooks, rinse rice under cold water until water runs clear. In a saucepan, bring chicken broth and salt to a boil. Add rice, reduce to lowest heat, cover tightly, and cook 18 minutes without lifting lid. Remove from heat and let steam 5 minutes, then fluff with a fork.
  • In the same skillet used for chicken, melt butter over medium heat. Sprinkle in flour and whisk constantly for 90 seconds until light golden and fragrant.
  • Gradually pour in milk while whisking continuously, followed by chicken stock. Bring to a gentle simmer, whisking frequently, until sauce thickens (about 3 minutes). Stir in garlic powder and thyme.
  • Reduce heat to low. Add cheddar and Parmesan cheese gradually, stirring until completely melted and smooth. Taste and adjust seasoning as needed.
  • Return seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the tops, cover pan, and simmer on low heat for 12-15 minutes until chicken reaches 165°F internal temperature. Shake pan gently occasionally to prevent sticking.
  • Let chicken rest in the sauce for 3 minutes. Spread rice on a serving platter, arrange chicken on top, and ladle sauce over everything. Garnish with fresh parsley and serve immediately.

Notes

  • Use freshly shredded cheese for smoothest melting—pre-shredded contains anti-caking agents
  • If sauce gets too thick, thin with a splash of milk or broth
  • Chicken thighs can substitute for breasts—add 10 minutes to simmering time
  • Leftovers keep refrigerated for 4 days; add broth when reheating to restore moisture
Keyword creamy chicken and rice, easy chicken dinner, quick chicken dinner, smothered chicken, yummy dinners