Creamy Smothered Chicken and Rice
A comforting one-pan dish featuring tender chicken simmered in a rich, creamy sauce, served over fluffy rice.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder for seasoning and sauce
- 1 teaspoon onion powder for seasoning
- 1 teaspoon smoked paprika for seasoning
- 2 tablespoons olive oil for cooking chicken
- 1 cup long-grain white rice
- 2 cups chicken broth for cooking rice and sauce
- 2 tablespoons unsalted butter for sauce
- 2 tablespoons all-purpose flour for thicken the sauce
- 1.5 cups whole milk for creamy sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley to taste chopped for garnish
Instructions
Preparation
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Once hot, sear the chicken until golden brown, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, bring 2 cups of chicken broth to a boil. Stir in the rice and a pinch of salt. Reduce heat, cover, and simmer until the rice is tender, about 15-20 minutes.
Sauce Preparation
- In the skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly.
- Gradually whisk in the milk and the remaining chicken broth until thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted and creamy.
Assembly
- Return the seared chicken to the skillet, spoon the sauce over it, and simmer until the chicken is fully cooked (internal temperature should reach 165°F).
- Serve the creamy chicken over the fluffy rice, garnished with fresh parsley.
Notes
For added texture, consider adding sautéed mushrooms or spinach just before serving. The chicken can be substituted with turkey or tofu for a vegetarian version.