I absolutely love how this dish brings together tender chicken seared to golden perfection, nestled atop fluffy rice, then generously smothered in a creamy, cheesy sauce. It’s the kind of comfort food I crave after a long day.

Why You’ll Love This Recipe

I adore this recipe because:

It delivers comforting, family-friendly flavors my whole household enjoys.
I appreciate how easy it is—just sear the chicken, cook the rice, whip up the sauce, and combine.
The cheesy, creamy sauce gives it a luxe twist without any fuss.
It’s super flexible—I often add veggies like mushrooms or spinach.
It’s perfect for meal prep, lasting beautifully in the fridge for up to 3 days.

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

Prepare the Chicken
I season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Then I heat olive oil in a skillet over medium-high heat and sear each side for 4–5 minutes or until golden. I remove them and set them aside.
Cook the Rice
I bring the broth and salt to boil in a saucepan, add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Then I fluff it with a fork and keep it covered.
Make the Sauce
In the same skillet, I melt butter over medium heat, whisk in flour, cook until it’s light golden, then slowly whisk in milk and broth. Once smooth, I stir in garlic powder, thyme, cheddar, and Parmesan until the sauce thickens, about 3–4 minutes.
Combine Everything
I return the chicken to the skillet, spoon the sauce over it, cover, and simmer on low for 10 minutes until it’s fully cooked and tender.
Serve
I plate the rice, top it with smothered chicken and sauce, then garnish with chopped parsley and serve immediately.

Servings and timing

Servings: 4
Prep Time: ~10 minutes
Cook Time: ~35 minutes
Total Time: ~45 minutes

Variations

I often substitute chicken thighs for extra flavor.
For veggies, I sauté mushrooms or fresh spinach into the sauce.
To lighten it up, I use low-fat milk or half-and-half.
I sometimes swap cheddar for smoked gouda for a richer taste.
Going gluten-free? I replace the flour with cornstarch (half the amount).

Storage/reheating

Storing

In the fridge, I keep leftovers in an airtight container for up to 3 days.
To freeze, I store chicken and sauce separately from rice in freezer-safe containers for up to 2 months.

Reheating

Stovetop: I heat gently, adding a splash of broth or milk to revitalize the sauce.
Microwave: I reheat in 30-second bursts with gentle stirring and a bit of liquid to maintain creaminess.
Oven: I cover with foil and bake at 325°F (165°C) for 15–20 minutes until warmed through.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Absolutely! I love using thighs—they’re juicier and take just a bit longer to cook. Just simmer until they reach 165°F internally.

2. Is this recipe gluten-free?

Yes—just substitute the flour with cornstarch (use about half) or a gluten-free blend.

3. Can I prepare this ahead of time?

Definitely. I make the chicken and sauce ahead, store separately, and cook fresh rice before serving.

4. What’s the best way to avoid a lumpy sauce?

I whisk the flour and butter until smooth before adding liquids slowly while whisking constantly.

5. Can I add more vegetables?

Yes! I often sauté mushrooms, spinach, or bell peppers before the sauce for extra flavor and texture.

Conclusion

I find this Creamy Smothered Chicken and Rice incredibly comforting yet elegant. It hits all the marks: tender chicken, fluffy rice, and a rich, cheesy sauce. Whether I’m feeding my family on a busy night or prepping meals for the week, it’s always a hit. I encourage you to make it yours—add veggies, swap cheeses, or lighten it up as you like. Enjoy every delicious bite!

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: Gluten Free

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Description

Creamy Smothered Chicken and Rice is a comforting dish featuring golden-seared chicken breasts served over fluffy rice and smothered in a rich, cheesy, and creamy sauce.

Instructions

Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high and sear chicken 4–5 minutes per side until golden. Remove and set aside.
Bring chicken broth and salt to a boil in a saucepan. Add rice, reduce heat, cover, and simmer for 15–18 minutes. Fluff with a fork and keep covered.
In the same skillet, melt butter over medium heat. Whisk in flour and cook until golden. Gradually whisk in milk and broth until smooth. Add garlic powder, thyme, cheddar, and Parmesan. Cook until sauce thickens, about 3–4 minutes.
Return chicken to skillet. Spoon sauce over chicken, cover, and simmer on low for 10 minutes until fully cooked and tender.
Serve by plating rice, topping with chicken and sauce, and garnishing with chopped parsley.