Creamy Smothered Chicken and Rice
The Ultimate Comfort Food Experience
Ever had a dinner that wraps you up like a warm hug? Creamy Smothered Chicken and Rice is just that, with its silky sauce and tender chicken melding perfectly over fluffy rice. It’s one of those recipes that’s quick enough for a weeknight but indulgent enough for a cozy weekend. Trust me; you’ll want this one on repeat!
Why Make This Recipe
Why should you whip up this dish? First off, it’s a one-pan wonder, meaning less time cleaning up and more time enjoying your delicious meal. Who doesn’t love that? Plus, it’s so family-friendly that even the pickiest eaters will be begging for seconds (no more negotiations over dinner!). And let’s be honest, everything’s better when it’s smothered in creamy goodness, right?
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 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
- 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
Ready to make some magic? Follow these steps:
Prepare the Chicken: Season both sides of 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. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
Cook the Rice: In a separate pot, combine the rice, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
Make the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden. Gradually add whole milk and chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook until the sauce thickens and the cheese melts, about 5 minutes.
Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let simmer for 3-5 minutes. Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
How to Make Creamy Smothered Chicken and Rice (Overview)
Let’s break it down! Start by searing your chicken to golden perfection — nothing beats that sizzle! While the chicken rests, boil some rice until fluffy and aromatic. Then, in the same skillet, prepare your creamy sauce that’ll make your taste buds dance. Finally, bring it all together for a dish that’s ready to impress. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Creamy Smothered Chicken and Rice
Garnish your beautifully plated dish with vibrant parsley for a pop of color. Pair it with a simple side salad to balance the richness. Picture the plate: creamy chicken, fluffy rice, all smelling divine! You might even want to serve it with warm, crusty bread to soak up every last drop of that dreamlike sauce. Yum!
How to Store Creamy Smothered Chicken and Rice
Leftovers (if there are any!) will keep in the fridge for 3-4 days. Just pop them in an airtight container. Want to save some for later? This dish freezes beautifully for up to 3 months. When you’re ready to dig in, just reheat gently on the stove or in the microwave.
Tips to Make Creamy Smothered Chicken and Rice
- Timing is everything: Don’t overcook the chicken; it should be juicy, not dry.
- Swap out the chicken for turkey or tofu if you’re feeling adventurous!
- Got leftover rice? Use it instead of cooking from scratch for quick prep.
- Feeling fancy? Add some sautéed mushrooms into that creamy sauce for an extra layer of taste!
Variation
Want to mix things up? Try adding a splash of hot sauce to your creamy sauce for a kick. Or make it vegan by swapping chicken for chickpeas and using almond milk with nutritional yeast for that cheesy flavor. Endless possibilities await!
FAQs
Can I replace the chicken broth?
Absolutely! Vegetable broth works just as well.
What if I don’t have smoked paprika?
No worries! Regular paprika or even cayenne (for heat) can substitute in a pinch.
Can I make this ahead of time?
Definitely! You can prepare the sauce and cook the chicken earlier in the day; just combine and heat before serving.
📌 Pin this recipe for your next cozy dinner night!
Creamy Smothered Chicken and Rice
Ingredients
Method
- Season both sides of 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.
- Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through.
- Remove from the skillet and set aside to rest.
- In a separate pot, combine the rice, chicken broth, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is fully cooked and the liquid is absorbed.
- Fluff with a fork and set aside.
- In the same skillet used for the chicken, melt butter over medium heat.
- Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden.
- Gradually add whole milk and chicken broth, whisking constantly to prevent lumps.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Cook until the sauce thickens and the cheese melts, about 5 minutes.
- Return the cooked chicken breasts to the skillet, spoon the sauce over them, and let simmer for 3-5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
