Description
Creamy Smothered Chicken and Rice is a comforting and flavorful one-pan meal featuring tender seared chicken breasts simmered in a rich, cheesy sauce, served over fluffy long-grain rice. This hearty dish combines smoky spices and creamy cheese sauce for an irresistible family-friendly dinner.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy Sauce:
- 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)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to enhance their flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes, until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork and keep warm.
- Make the Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden, forming a roux. Gradually whisk in the milk and chicken broth to form a smooth sauce without lumps.
- Season and Add Cheese: Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook the sauce for 3-4 minutes until it thickens and the cheese fully melts, creating a rich and creamy texture.
- Combine Everything: Return the seared chicken breasts to the skillet and spoon the creamy sauce over them. Cover the skillet and simmer on low heat for 10 minutes, allowing the chicken to cook through and absorb the flavors, ensuring tenderness.
- Serve: Plate the fluffy cooked rice and top it with the smothered chicken breasts and creamy sauce. Garnish with freshly chopped parsley for a fresh, vibrant finish. Serve immediately for best taste.
Notes
- You can substitute whole milk with 2% milk for a lighter sauce, but whole milk gives a richer texture.
- Using freshly grated Parmesan cheese yields better melting and flavor than pre-grated varieties.
- Covering the chicken to simmer in the sauce helps keep it moist and juicy.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
