introduction
This simple dish makes tender chicken in a creamy sauce and serves it over rice. It cooks in one skillet for easy clean up. For a different creamy chicken idea, try this creamy chicken enchilada soup recipe for another weeknight meal.
why make this recipe
Make this recipe when you want a warm, filling meal that is quick and friendly for the whole family. The sauce is rich and cheesy, and the rice soaks up the flavor well. It is easy to change with what you have on hand.
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
- 1/2 teaspoon salt
- 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)
Directions
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Sear chicken in olive oil in a hot skillet until golden brown on both sides.
- Cook rice in boiling chicken broth with 1/2 teaspoon salt until tender and fluffy.
- In the same skillet, melt butter and whisk in flour to make a roux.
- Slowly whisk in milk and 1/2 cup chicken broth until the sauce thickens.
- Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon thyme, cheddar, and Parmesan until melted.
- Return the seared chicken to the skillet and spoon the cheese sauce over each piece.
- Simmer the chicken in the sauce until fully cooked through.
- Serve the chicken and sauce over the cooked rice and garnish with chopped parsley.
how to serve Creamy Smothered Chicken and Rice
Plate a scoop of rice and place a chicken breast on top. Spoon extra sauce over the chicken and rice. Add a sprinkle of chopped parsley for color. Serve with a simple green salad or steamed vegetables.
how to store Creamy Smothered Chicken and Rice
Cool the dish to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot. The sauce may thicken when cold; add a splash of milk or broth when reheating.
tips to make Creamy Smothered Chicken and Rice
Use a heavy skillet so the chicken sears well. Do not crowd the pan when browning the chicken. Stir the sauce constantly while adding milk to avoid lumps. Taste and adjust salt before adding cheese.
variation (if any)
Add mushrooms or sautéed onions to the sauce for more flavor. Use mozzarella instead of cheddar for a milder taste. Swap white rice for brown rice, but cook the rice separately first as brown rice takes longer.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need longer cooking; boneless thighs work well and stay moist.
Q: Can I make this without dairy?
A: You can use a dairy-free milk and a dairy-free cheese, but the sauce will taste different and may not thicken the same.
Q: Can I cook the rice with the chicken in the same pan?
A: It is easier to cook rice separately. Cooking rice in the same pan can be done but needs careful liquid control and timing.
Conclusion
This creamy smothered chicken and rice is an easy, comforting meal for busy nights. For another creamy smothered chicken idea with garlic flavor, see Creamy Garlic Smothered Chicken – Kenna’s Cooks.