Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; Salt and black pepper, to taste; 2 tbsp olive oil; 1 cup long‑grain white rice; 2 cups chicken broth (divided); ½ tsp salt; 2 tbsp unsalted butter; 2 tbsp all‑purpose flour; 1½ cups whole milk; ½ tsp garlic powder (for sauce); ¼ tsp dried thyme; ½ cup shredded cheddar cheese; ½ cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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I’ve created a mouthwatering one-skillet meal featuring tender, seared chicken breasts nestled in a creamy, cheesy sauce served over fluffy rice—a perfect comfort dish that’s simple to prepare.

Why You’ll Love This Recipe

I love this recipe because it’s a one-pan wonder—minimal cleanup with maximum flavor. The creamy sauce is velvety and rich, yet not overwhelming. It’s family-friendly and reheats beautifully, making it ideal for meal prep. Plus, it's easy to tweak depending on what’s in my pantry.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 tablespoon olive oil

For the Rice:

1 cup long-grain white rice
2 cups chicken broth
½ teaspoon salt

For the Creamy Sauce:

2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

directions

I pat the chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. I heat olive oil in a large skillet over medium-high heat and sear the chicken 4–5 minutes per side until golden. Then I remove it and set it aside.
In a separate saucepan, I bring chicken broth and salt to a boil, add the rice, reduce heat, cover, and simmer for 15–18 minutes until tender. I fluff it with a fork and keep it covered.
In the same skillet, I melt butter, whisk in flour, and cook for 1–2 minutes until pale golden. I slowly whisk in milk and broth, then stir in garlic powder, thyme, cheddar, and Parmesan. I cook it for 3–4 minutes until the sauce thickens.
I nestle the chicken back into the sauce, spooning it over each piece. I cover the skillet and simmer on low for 10 minutes until the chicken is cooked through and tender.
I plate the rice, place a chicken breast on top, spoon over extra creamy sauce, garnish with parsley, and serve immediately.

Servings and timing

This recipe yields 4 generous servings. Prep time is about 10 minutes, cook time is roughly 30–35 minutes, so total time clocks in around 45 minutes.

Variations

Protein swap: I can use chicken thighs (bone-in or boneless) for richer flavor; cooking time may need to be extended slightly.
Veggie boost: I stir in mushrooms, spinach, or peas in the sauce's final minutes for extra flavor and nutrition.
Cheese twist: I sometimes swap cheddar for mozzarella, pepper jack, or a mix with smoked gouda.
Lighter option: I substitute cauliflower rice to reduce carbs without sacrificing comfort.
Herb swap: I prefer fresh thyme or parsley in place of dried for a brighter taste.

storage/reheating

To store: I cool everything before transferring to airtight containers. In the fridge, it’s good for up to 3 days; in the freezer (sauce and chicken) for up to 2 months. I keep rice separate before freezing.

To reheat:

Stovetop: I gently reheat with a splash of milk or broth to restore creaminess.
Microwave: I heat in 30-second intervals, stirring between, adding a bit of milk if needed.
Oven: I cover and bake at 325 °F (165 °C) for about 15–20 minutes until thoroughly warmed.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—I’ve done this often. Thighs stay juicier and more flavorful, though they may take a few extra minutes to reach 165 °F internally.

2. Is this recipe gluten-free?

Not as written—the flour in the sauce contains gluten. To make it gluten-free, I use a gluten-free flour blend and make sure all other ingredients are certified gluten-free.

3. How do I know when the chicken is fully cooked?

I always rely on a meat thermometer—165 °F (75 °C) in the thickest part confirms it's safe and juicy.

4. Can I prepare this ahead of time?

Absolutely. I cook the chicken and sauce in advance and store separately from the rice. When I’m ready to serve, I reheat and assemble.

5. What sides pair well with this dish?

I like to balance it with something fresh—like steamed green beans, a crisp salad, or roasted veggies. Cornbread or rolls are perfect for soaking up the extra sauce.

Conclusion

I adore how this creamy smothered chicken and rice delivers hearty comfort with minimal fuss. The golden seared chicken, cheesy sauce, and fluffy rice come together in a homey, satisfying way that’s perfect any night. Whether I’m cooking for family, prepping ahead, or need a go-to cozy meal, this recipe is consistently a hit. I hope it brings warmth and flavor to your table as much as it does to mine.

Creamy Smothered Chicken and Rice

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Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

A comforting one-skillet dish featuring seared chicken breasts smothered in a rich, creamy cheese sauce served over fluffy rice. Easy to make, family-friendly, and great for meal prep.

Instructions

Pat chicken dry and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
In a saucepan, bring 2 cups chicken broth and ½ teaspoon salt to a boil. Add rice, reduce heat, cover, and simmer 15–18 minutes until tender. Fluff and keep covered.
In the same skillet used for chicken, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
Gradually whisk in milk and ½ cup chicken broth. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook for 3–4 minutes until thickened.
Return chicken to skillet, spoon sauce over pieces, cover, and simmer on low for 10 minutes until chicken is cooked through.
To serve, plate rice, top with chicken, spoon extra sauce over, garnish with parsley, and serve immediately.