Why make this recipe
Creamy Smothered Chicken and Rice is a comforting dish perfect for any family dinner. It combines tender chicken breasts with fluffy rice all smothered in a rich and cheesy sauce. This recipe is not only easy to prepare but also uses simple ingredients that you might already have at home. It’s a meal that satisfies everyone’s taste buds and leaves a lasting impression.
How to make Creamy Smothered Chicken and Rice
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
- 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
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Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper on both sides.
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Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
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Cook the Rice: In the same skillet, add the chicken broth and bring to a simmer. Stir in the rice and ½ teaspoon of salt. Cover and cook on low heat for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat.
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Make the Creamy Sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux. Gradually add the whole milk and chicken broth, whisking continuously to avoid lumps. Stir in the garlic powder and thyme. Continue cooking for 3-5 minutes, or until the sauce thickens.
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Finish the Dish: Stir the shredded cheddar cheese and grated Parmesan cheese into the sauce until melted and smooth. Adjust seasoning with salt and pepper to taste.
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Assemble: Return the cooked chicken breasts to the skillet with the rice. Pour the creamy cheese sauce over the chicken and rice. Cover and cook on low for an additional 5 minutes, allowing the flavors to meld together.
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Serve: Garnish with fresh chopped parsley before serving.
How to serve Creamy Smothered Chicken and Rice
Serve the Creamy Smothered Chicken and Rice hot from the skillet. This dish pairs well with a crisp side salad or steamed vegetables for a complete meal. A sprinkle of fresh parsley on top adds a nice touch and a bit of color.
How to store Creamy Smothered Chicken and Rice
To store leftover Creamy Smothered Chicken and Rice, let it cool completely. Place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. To reheat, warm it on the stovetop over low heat, stirring occasionally until heated through.
Tips to make Creamy Smothered Chicken and Rice
- Ensure the chicken is cooked fully to avoid any food safety issues. A meat thermometer can help you check for a safe internal temperature of 165°F (75°C).
- Don’t skip the resting time after cooking the chicken. This helps retain its juices.
- Feel free to adjust the cheese types based on your preference.
Variation
You can easily customize this recipe. Try adding vegetables like spinach, broccoli, or bell peppers for extra flavor and nutrition. You can also use brown rice instead of white rice for a healthier option.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, you can! Just increase the cooking time to ensure the chicken cooks through.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately until you’re ready to assemble and cook.
3. What can I serve with Creamy Smothered Chicken and Rice?
This dish is delicious on its own, but you can also serve it with a side salad or some roasted vegetables for added nutrition.
Creamy Smothered Chicken and Rice
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Ensure fully cooked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil For cooking chicken
For the rice
- 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 To make roux
- 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
For garnish
- Fresh parsley, chopped For garnish before serving
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper on both sides.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for about 6-7 minutes per side, or until fully cooked through and golden brown.
- Remove chicken from skillet and set aside.
Cooking Rice
- In the same skillet, add chicken broth and bring to a simmer.
- Stir in the rice and ½ teaspoon of salt.
- Cover and cook on low heat for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat.
Making Creamy Sauce
- In a separate saucepan, melt butter over medium heat.
- Add flour and whisk constantly for 1-2 minutes to form a roux.
- Gradually add whole milk and chicken broth, whisking continuously to avoid lumps.
- Stir in garlic powder and thyme.
- Continue cooking for 3-5 minutes, or until the sauce thickens.
Finishing Dish
- Stir shredded cheddar cheese and grated Parmesan cheese into the sauce until melted and smooth.
- Adjust seasoning with salt and pepper to taste.
Assembling
- Return cooked chicken breasts to the skillet with the rice.
- Pour creamy cheese sauce over chicken and rice.
- Cover and cook on low for an additional 5 minutes.
Serving
- Garnish with fresh chopped parsley before serving.
