Indulge in the ultimate comfort food with this Creamy Smothered Chicken and Rice recipe. Tender, seasoned chicken breasts are pan-seared to perfection, then nestled atop fluffy rice and enveloped in a rich, cheesy cream sauce. This dish combines simple ingredients to create a hearty meal that’s perfect for any day of the week.​

Why You’ll Love This Recipe

• Comforting and Satisfying: The creamy sauce and tender chicken make for a hearty meal that warms the soul.​

• Simple Ingredients: Utilizes pantry staples, making it convenient and budget-friendly.​

• One-Skillet Preparation: Minimal cleanup with maximum flavor.​

• Family-Friendly: A dish that appeals to both adults and children alike.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Chicken:

  • Boneless, skinless chicken breasts​

  • Garlic powder​

  • Onion powder​

  • Smoked paprika​

  • Salt and black pepper​

  • Olive oil​

• For the Rice:

  • Long-grain white rice​

  • Chicken broth​

  • Salt​

• For the Creamy Sauce:

  • Unsalted butter​

  • All-purpose flour​

  • Whole milk​

  • Chicken broth​

  • Garlic powder​

  • Dried thyme​

  • Shredded cheddar cheese​

  • Grated Parmesan cheese​

Directions

1. Prepare the Chicken:

   • In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper.​

   • Season both sides of the chicken breasts with the spice mixture.​

   • Heat olive oil in a large skillet over medium-high heat.​

   • Add the chicken breasts and sear for 4-5 minutes per side until golden brown.​

   • Remove the chicken from the skillet and set aside.​

2. Cook the Rice:

   • In a medium saucepan, bring chicken broth and salt to a boil.​

   • Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed.​

   • Remove from heat and let it sit, covered, for a few minutes before fluffing with a fork.​

3. Prepare the Creamy Sauce:

   • In the same skillet used for the chicken, melt butter over medium heat.​

   • Whisk in flour and cook for 1-2 minutes to eliminate the raw flour taste.​

   • Gradually whisk in milk and chicken broth, stirring continuously to prevent lumps.​

   • Cook until the sauce begins to thicken, about 3-4 minutes.​

   • Stir in garlic powder and dried thyme.​

   • Reduce heat to low and add shredded cheddar and Parmesan cheeses, stirring until melted and smooth.​

4. Combine Chicken and Sauce:

   • Return the seared chicken breasts to the skillet, spooning the sauce over them.​

   • Cover and simmer on low heat for about 10 minutes, ensuring the chicken is cooked through and the flavors meld.​

5. Serve:

   • Spoon the cooked rice onto plates.​

   • Top with the smothered chicken breasts and generous amounts of the creamy sauce.​

   • Garnish with chopped fresh parsley if desired.​

Servings and Timing

• Servings: 4​

• Preparation Time: 15 minutes​

• Cooking Time: 30 minutes​

• Total Time: 45 minutes​

Variations

• Protein Options: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier result.​

• Cheese Varieties: Experiment with different cheeses like mozzarella or gouda for a unique flavor profile.​

• Add Vegetables: Incorporate sautéed mushrooms, spinach, or peas into the sauce for added nutrition and texture.​

• Spice Level: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a subtle kick.​

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.​

• Reheating: Gently reheat in a skillet over low heat, adding a splash of milk or chicken broth to maintain the sauce’s creamy consistency. Alternatively, microwave in 30-second intervals until warmed through.​

FAQs

Can I use brown rice instead of white rice?

Yes, but note that brown rice requires a longer cooking time and additional liquid. Adjust cooking time and broth quantity accordingly.​

Is it possible to make this dish ahead of time?

Yes, you can prepare the entire dish ahead of time and refrigerate. Reheat gently on the stove or in the microwave, adding a bit of liquid to loosen the sauce if necessary.

Creamy Smothered Chicken and Rice Recipe

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Skillet, Stovetop
• Cuisine: American

Print Recipe

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Description

This Creamy Smothered Chicken and Rice is a rich, cheesy, soul-warming dish that brings together pan-seared, seasoned chicken and fluffy rice under a velvety cheddar-Parmesan sauce. With pantry staples and just one skillet (plus rice), it’s a perfect weeknight meal that feels like a hug on a plate.
Keywords: creamy smothered chicken, chicken and rice skillet, comfort food chicken recipe, cheesy chicken dinner, weeknight skillet meals

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• Salt and black pepper, to taste

• 2 tbsp olive oil

For the Rice:

• 1 cup long-grain white rice

• 2 cups chicken broth

• 1/2 tsp salt

For the Creamy Sauce:

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 1 1/2 cups whole milk

• 1/2 cup chicken broth

• 1/2 tsp garlic powder

• 1/4 tsp dried thyme

• 1/2 cup shredded cheddar cheese

• 1/2 cup grated Parmesan cheese

Optional Garnish:

• Fresh chopped parsley

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Instructions

1. Prepare and Sear the Chicken:

• Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.

• Season both sides of chicken breasts evenly.

• Heat olive oil in a large skillet over medium-high. Sear chicken for 4–5 minutes per side until golden brown.

• Remove chicken and set aside.

2. Cook the Rice:

• In a medium pot, bring chicken broth and salt to a boil.

• Stir in rice, reduce heat, cover, and simmer for 15–18 minutes until liquid is absorbed.

• Remove from heat and fluff with a fork.

3. Make the Creamy Cheese Sauce:

• In the same skillet used for the chicken, melt butter over medium heat.

• Whisk in flour and cook for 1–2 minutes.

• Gradually whisk in milk and chicken broth. Stir constantly until thickened (about 3–4 minutes).

• Stir in garlic powder and thyme.

• Reduce heat and mix in cheddar and Parmesan until melted and smooth.

4. Smother the Chicken:

• Return seared chicken to the skillet, nestling into the sauce.

• Spoon sauce over each piece, cover, and simmer on low for 10 minutes until chicken is fully cooked (165°F internal temp).

5. Serve:

• Plate a scoop of rice, top with chicken, and drizzle with extra sauce.

• Garnish with fresh parsley and serve hot.

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Notes

• Sauce too thick? Add a splash of milk or broth to adjust.

• Want extra richness? Stir in a touch of heavy cream or a pat of butter at the end.

• Swap white rice for brown or wild rice for a heartier twist.