Description
This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts served over fluffy white rice, all smothered in a rich, cheesy garlic sauce. With a blend of smoky paprika, thyme, and melted cheddar and Parmesan cheeses, this comforting skillet dish is perfect for a satisfying weeknight dinner.
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
- 1/2 teaspoon salt
For the Creamy Sauce:
- 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
For Garnish:
- Fresh parsley, chopped
Instructions
- Season and Sear the Chicken: Season the chicken breasts evenly 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 to 5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the white rice, reduce the heat to low, cover with a lid, and let it simmer for 15 to 18 minutes until the rice is tender and all liquid is absorbed. Fluff the rice gently with a fork and set aside.
- Make the Creamy Sauce: Using the same skillet that was used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture turns lightly golden and fragrant. Gradually add the milk and additional chicken broth while whisking constantly to avoid lumps and ensure a smooth sauce. Stir in garlic powder and thyme, then add the shredded cheddar and grated Parmesan cheeses. Continue to cook the sauce for 3 to 4 minutes until it thickens and the cheese fully melts, creating a creamy consistency.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon the sauce over the chicken breasts to coat them well. Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 10 minutes until the chicken is fully cooked through and tender.
- Serve: Plate the cooked rice evenly onto serving plates. Top each serving of rice with a chicken breast and generous spoonfuls of the creamy smothering sauce. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while warm and enjoy!
Notes
- You can substitute long-grain white rice with basmati or jasmine for a different flavor.
- If preferred, use reduced-fat milk or a milk alternative, but the sauce texture and creaminess may vary.
- To speed up prep, cook rice in a rice cooker or instant pot if available.
- Ensure chicken is cooked through by checking that its internal temperature reaches 165°F (74°C).
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
Keywords: Creamy chicken, smothered chicken, chicken and rice recipe, cheesy chicken, stovetop chicken, weeknight dinner, comforting meal