Why Make This Recipe
Creamy Smothered Chicken and Rice is a comforting dish perfect for weeknight dinners or family gatherings. The combination of tender chicken, rich creamy sauce, and fluffy rice makes it a satisfying meal that everyone will love. Plus, it’s simple to prepare and uses basic ingredients you likely already have in your kitchen.
How to Make Creamy Smothered Chicken and Rice
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- Whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Directions:
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet and sear the chicken for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet.
- In a medium saucepan, bring chicken broth and a pinch of salt to a boil. Stir in the rice, cover, and simmer for about 15–18 minutes until tender.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden. Gradually add milk and chicken broth, whisking until smooth.
- Stir in the garlic powder, thyme, cheddar, and Parmesan cheese; cook until thickened, about 3–4 minutes.
- Return the chicken to the skillet and spoon the sauce over it. Cover and simmer on low heat for about 10 minutes until fully cooked.
- Serve over the prepared rice and garnish with chopped parsley.
How to Serve Creamy Smothered Chicken and Rice
This dish is best served warm, right after cooking. It’s delicious on its own, but feel free to offer a side of steamed vegetables or a fresh salad for a complete meal. Just spoon the creamy chicken sauce over the rice for a delightful blend of flavors.
How to Store Creamy Smothered Chicken and Rice
To store leftovers, let them cool completely. Place the chicken and rice in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the dish for longer storage, up to 2 months. Make sure to thaw it in the refrigerator overnight before reheating.
Tips to Make Creamy Smothered Chicken and Rice
- Don’t overcook the chicken: To keep it juicy, cook the chicken until it’s just done.
- Use fresh herbs: Adding fresh thyme or parsley can enhance the flavors.
- Adjust the thickness: If you prefer a creamier sauce, add a little more milk.
Variation
You can add vegetables like peas, carrots, or bell peppers to the dish for extra nutrition and flavor. Just sauté them with the chicken or add them during the simmering process.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and add more liquid since brown rice takes longer to cook.
2. Can I make this recipe in advance?
Yes, you can prepare the chicken and sauce ahead of time and reheat when ready to serve.
3. Is there a way to make this dish healthier?
You can use leaner cuts of chicken, reduce the amount of cheese, or use low-fat milk to decrease calories while still enjoying this delicious dish.
Creamy Smothered Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup whole milk
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and black pepper
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cooking Chicken
- Heat olive oil in a large skillet and sear the chicken for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet.
Cooking Rice
- In a medium saucepan, bring chicken broth and a pinch of salt to a boil. Stir in the rice, cover, and simmer for about 15–18 minutes until tender.
Making the Sauce
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.
- Gradually add milk and chicken broth, whisking until smooth.
- Stir in the garlic powder, thyme, cheddar, and Parmesan cheese; cook until thickened, about 3–4 minutes.
Final Steps
- Return the chicken to the skillet and spoon the sauce over it. Cover and simmer on low heat for about 10 minutes until fully cooked.
- Serve over the prepared rice and garnish with chopped parsley.
