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.
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
- ½ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp all‑purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
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.
Notes
- Substitute chicken thighs for extra flavor.
- Add mushrooms or spinach for more veggies.
- Use low-fat milk for a lighter version.
- Replace cheddar with smoked gouda for richness.
- Use cornstarch instead of flour for gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg