A creamy, simple meal that fills the table fast and tastes like home.

introduction

This Creamy Smothered Chicken and Rice recipe makes tender chicken in a rich, cheesy sauce over fluffy rice. It is easy to cook and fits weeknights or a cozy dinner. For another creamy chicken idea, try creamy sun-dried tomato and chicken fettuccine pasta.

why make this recipe

Make this dish when you want comfort food that is easy and quick. The sauce is creamy and cheesy. The rice soaks up the sauce. Kids and adults like it. It uses simple pantry items and fresh chicken. You can also find more creamy and comfort recipes if you want similar meals.

how to make Creamy Smothered Chicken and Rice

This is a clear step-by-step to get the best results.

Season the chicken 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 4–5 minutes per side until golden. Remove and set aside.
In a saucepan bring chicken broth and ½ teaspoon salt to a boil. Add rice, lower heat to low, cover, and simmer 15–18 minutes until tender. Fluff and set aside.
In the same skillet melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden.
Slowly add milk and ½ cup chicken broth, whisking to keep the sauce smooth. Add garlic powder and thyme.
Stir in cheddar and Parmesan until melted and the sauce is thick.
Return chicken to the skillet and spoon sauce over the top. Cover and simmer on low 10 minutes until chicken is cooked through.
Serve chicken over rice and garnish with chopped parsley.

For a different chicken style, you can read about Brazilian coconut chicken for ideas on flavor swaps.

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
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 thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley (chopped, for garnish)

Directions :

Prepare the Chicken:

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.

Cook the Rice:

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 until tender and the liquid is absorbed. Fluff with a fork and set aside.

Make the Sauce:

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.

Combine Everything:

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.

Serve:

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 rice on a plate and place the chicken on top. Spoon extra sauce over everything. Add a green side like steamed broccoli or a simple salad. Fresh parsley on top makes it look nice.

how to store Creamy Smothered Chicken and Rice

Cool the dish to room temperature for up to 1 hour. Put in an airtight container. Refrigerate up to 3–4 days. Reheat in a skillet over low heat, adding a splash of milk or broth to loosen the sauce. You can freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

tips to make Creamy Smothered Chicken and Rice

Pat chicken dry before seasoning to get a good sear.
Do not crowd the skillet when browning. Work in batches if needed.
Whisk the sauce well to avoid lumps.
Use whole milk for a richer sauce; you can use 2% if needed.
If sauce gets too thick, add a little more milk or broth until it reaches the right texture.

variation (if any)

Add mushrooms to the sauce for an earthy flavor.
Use shredded rotisserie chicken to save time; skip searing and just warm in the sauce.
Swap cheddar for mozzarella or pepper jack for a different melt and flavor.
Add a splash of white wine to the sauce when deglazing the pan for more depth.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work. Cook a bit longer if using bone-in.

Q: Can I make this on one pan?
A: You can brown chicken and make the sauce in one large skillet. Cook rice separately.

Q: Is this dish freezer friendly?
A: Yes. Freeze chicken and sauce in a sealed container for up to 2 months. Thaw before reheating.

Q: Can I use brown rice?
A: Yes, but brown rice needs more liquid and longer cook time. Prepare brown rice separately and adjust times.

Conclusion

For more versions and ideas, see this Creamy Smothered Chicken and Rice from Gourmet Martha, an easy one-pot take at What’s Mom Cookin, and a garlic-forward style at Kenna’s Cooks.

Creamy Smothered Chicken and Rice