Creamy Smothered Chicken and Rice
A warm and comforting dish featuring tender chicken in a thick, cheesy sauce served over plain 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.
Notes
Pat chicken dry before seasoning for better browning. Do not skip resting the chicken; it keeps juice inside. Use freshly grated cheese for better melting and taste.