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Creamy Smothered Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Southern

Description

This Creamy Smothered Chicken and Rice recipe is a rich and comforting Southern classic, featuring tender seared chicken breasts served over fluffy white rice and smothered in a luscious, cheesy cream sauce. Perfect for cozy family dinners or special occasions, it combines simple ingredients to create a flavorful one-skillet meal that’s easy to prepare and sure to please.

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
  • Fresh parsley, chopped (for garnish)

Instructions

  1. 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. Add the chicken and sear each side for 4-5 minutes until golden brown and a crust forms, locking in moisture. Remove the chicken from the skillet and set aside.
  2. Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Stir in the long-grain white rice, reduce heat to low, cover the pot, and let it simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Fluff the cooked rice with a fork and set aside.
  3. Make the Creamy Sauce: Using the same skillet that was used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden, forming a roux. Gradually pour in 1 1/2 cups whole milk and 1/2 cup chicken broth while whisking continuously to keep the sauce smooth. Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon thyme, 1/2 cup shredded cheddar cheese, and 1/2 cup grated Parmesan cheese. Continue cooking the sauce for 3-4 minutes until it thickens and the cheese melts completely.
  4. Simmer the Chicken in Sauce: Return the seared chicken breasts to the skillet, spoon the creamy sauce generously over each piece, then cover the pan. Let the chicken simmer gently on low heat for 10 minutes to cook through fully and absorb the flavors, resulting in tender and juicy chicken.
  5. Plate and Garnish: Serve the creamy smothered chicken atop a bed of the fluffy white rice. Sprinkle freshly chopped parsley over the top as a bright and fresh garnish. Serve immediately for the best taste and texture.

Notes

  • Browning the chicken before simmering adds a rich, deep flavor and texture to the dish, enhancing the overall taste.
  • Use medium-high heat to sear the chicken so you get a nice golden crust without overcooking the interior.
  • If you prefer a thicker sauce, you can let it simmer a bit longer, but keep stirring to prevent burning.
  • Fresh parsley garnish adds color and a light freshness that balances the creamy richness.

Find it online: https://recipes.mbeams.com/creamy-smothered-chicken-and-rice-recipe/