why make this recipe
This dish is warm, simple, and full of flavor. It gives you tender chicken, creamy sauce, and soft rice in one meal. It cooks fast and feeds a family. If you like easy comfort dishes, this is a good pick.
introduction
This recipe makes juicy chicken with a thick, cheesy sauce served over plain rice. You can cook the chicken and sauce in one skillet and make rice on the side. The steps are clear and the ingredients are easy to find. If you want other easy dinners, try this simple casserole for a change.
how to make Creamy Smothered Chicken and Rice
Follow these steps in order. Cook the rice while you brown the chicken. Then use the same skillet to make the sauce so it picks up the chicken flavor. Return the chicken to the sauce to finish.
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 rice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth (for sauce)
- ½ teaspoon garlic powder (for sauce)
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions :
- 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. Once hot, add the chicken breasts and cook for 6–7 minutes per side, or 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 ½ teaspoon salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18–20 minutes or 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. Once melted, whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly, until the mixture is lightly golden. Gradually add the whole milk and ½ cup chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook, stirring occasionally, until the sauce has thickened and the cheese has melted, about 5 minutes.
- Combine and Serve: Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken. Let it simmer together for 3–5 minutes to allow the chicken to absorb some of the sauce. Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
For a different protein or to add veg, see ideas like other creamy skillet meals.
how to serve Creamy Smothered Chicken and Rice
Serve the chicken on top of a bed of rice. Spoon extra sauce over the top. Add parsley for color. You can add a side of steamed green beans or a simple salad to balance the meal.
how to store Creamy Smothered Chicken and Rice
Cool the chicken and rice before storing. Put them in an airtight container. Keep in the fridge for up to 3–4 days. To freeze, place in a freezer-safe container for up to 2 months. Reheat in a saucepan on low heat, adding a splash of milk or broth if the sauce is too thick.
tips to make Creamy Smothered Chicken and Rice
- Pat chicken dry before seasoning so it browns better.
- Do not skip resting the chicken; it keeps juice inside.
- Whisk the milk into the roux slowly to avoid lumps.
- Use freshly grated cheese for better melting and taste.
- Cook rice on low heat and do not lift the lid too often.
- For a slow-cooked twist, check a similar comfort recipe like this crockpot chicken and dumplings for ideas on hands-off cooking.
variation (if any)
- Add mushrooms: Sauté sliced mushrooms in the skillet before making the roux.
- Make it spicy: Add ¼ teaspoon cayenne or red pepper flakes to the sauce.
- Use brown rice: Increase cooking time and liquid for brown rice.
- Make it with thighs: Bone-in or boneless thighs work and stay moist.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes, you can. The sauce will be thinner and less rich. Add a little more cheese to keep it creamy.
Q: Can I make this in one pan?
A: You can cook the rice in the same large oven-safe skillet if you want. Follow rice water and time needed, or cook rice separately for best texture.
Q: How do I know when the chicken is cooked?
A: The chicken is done when its internal temperature reaches 165°F (74°C) or when juices run clear and there is no pink inside.
Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded cheese often has anti-caking agents that can make the sauce less smooth. Freshly shredded melts better.
Q: Can I make the sauce ahead of time?
A: Yes, make the sauce and store it in the fridge for up to 2 days. Reheat gently and add a little milk if it thickens too much.
Conclusion
Try this creamy smothered chicken and rice for a simple family meal. For more recipe ideas and variations, see this version on Creamy Smothered Chicken and Rice – Gourmet Martha, a one-pot take at Smothered Chicken and Rice (Easy One-Pot Dinner) – What’s Mom …, and a garlic-forward style at Creamy Garlic Smothered Chicken – Kenna’s Cooks.
Creamy Smothered Chicken and Rice
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- 2 tablespoons olive oil
For the rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt (for rice)
For the creamy sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth (for sauce)
- ½ teaspoon garlic powder (for sauce)
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
For garnish
- Fresh parsley, chopped (for garnish)
Instructions
Preparation and Cooking
- 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. Once hot, add the chicken breasts and cook for 6–7 minutes per side, or 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 ½ teaspoon salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18–20 minutes or until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet, melt butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1–2 minutes until lightly golden.
- Gradually add the whole milk and ½ cup chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook until the sauce has thickened and the cheese has melted, about 5 minutes.
- Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken. Let it simmer together for 3–5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
