Creamy Smothered Chicken and Rice

A rich and comforting dish, Creamy Smothered Chicken and Rice combines tender, seasoned chicken with a velvety cheese sauce, served over fluffy rice. This Southern-inspired meal is hearty, satisfying, and perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

• Comfort food at its best – creamy, cheesy, and packed with flavor.
• Simple ingredients – uses pantry staples and easy-to-find items.
• One-skillet meal – minimal cleanup and maximum flavor.
• Versatile – I can customize the seasonings, cheese, or even add vegetables.

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 tablespoons olive oil

For the Rice:

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

For the Creamy Sauce:

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

Directions

1. Prepare the Chicken

1. I season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. I heat olive oil in a large skillet over medium-high heat.
3. I sear the chicken for 4–5 minutes per side until golden brown.
4. I remove the chicken from the skillet and set it aside.

2. Cook the Rice

1. In a medium saucepan, I bring the chicken broth and salt to a boil.
2. I add the rice, reduce the heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed.
3. I fluff the rice with a fork and set it aside.

3. Make the Sauce

1. In the same skillet used for the chicken, I melt butter over medium heat.
2. I whisk in flour and cook for 1–2 minutes until lightly golden.
3. I gradually add milk and chicken broth, whisking constantly to prevent lumps.
4. I stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
5. I cook for 3–4 minutes, stirring, until the sauce thickens and the cheese is melted.

4. Combine Everything

1. I return the seared chicken to the skillet.
2. I spoon the creamy sauce over the chicken.
3. I cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.

5. Serve

1. I plate the cooked rice.
2. I top it with the smothered chicken and sauce.
3. I garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: I add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Extra Veggies: I stir in sautéed mushrooms, spinach, or bell peppers for added nutrients.
• Cheesy Twist: I use mozzarella, Gouda, or a mix of cheeses for a different flavor profile.
• Low-Carb Option: I serve the chicken and sauce over cauliflower rice or mashed cauliflower.
• Dairy-Free: I swap heavy cream for coconut milk and use dairy-free cheese alternatives.

Storage/Reheating

• Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: I freeze portions in freezer-safe containers for up to 2 months. I thaw in the fridge overnight before reheating.
• Reheating: I warm the dish in a skillet over low heat with a splash of broth or cream, or microwave for 1–2 minutes until heated through.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Can I use brown rice instead of white rice?

Yes, but I note that brown rice takes longer to cook, so I add extra broth and increase the cooking time by about 10–15 minutes.

What can I use instead of cheddar cheese?

I can substitute cheddar with mozzarella, Gouda, or a cheese blend for a unique twist.

Can I make this dish ahead of time?

Yes, I can prepare the sauce and chicken ahead, store them separately, and combine them when ready to serve.

What side dishes pair well with this meal?

I often serve this dish with a simple side salad, steamed vegetables, or crusty bread to complement the creamy flavors.

Conclusion

Creamy Smothered Chicken and Rice is a hearty, flavorful dish that's perfect for busy nights when I want something comforting yet easy to make. With its rich, cheesy sauce and tender chicken, it's always a hit at the dinner table. Plus, with so many ways to customize it, I never get bored of making it. Give it a try, and enjoy a satisfying meal with minimal effort.

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Creamy Smothered Chicken and Rice

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• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern
• Diet: Halal

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Description

Creamy Smothered Chicken and Rice is a rich, comforting Southern-inspired dish featuring seasoned chicken in a cheesy, velvety sauce served over fluffy rice.

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Ingredients

• 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
• 1 cup long-grain white rice
• 2 cups chicken broth (divided)
• ½ teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ½ teaspoon garlic powder (for sauce)
• ¼ teaspoon thyme
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

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Instructions

1. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
4. In a saucepan, bring 2 cups chicken broth and salt to a boil. Add rice, reduce heat, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.
6. Gradually add milk and ½ cup chicken broth, whisking to prevent lumps.
7. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3–4 minutes until thickened.
8. Return chicken to the skillet and spoon sauce over it. Cover and simmer on low for 10 minutes until fully cooked.
9. Plate the rice, top with smothered chicken and sauce, garnish with parsley, and serve.

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Notes

• Add red pepper flakes or hot sauce for a spicy kick.
• Include sautéed mushrooms, spinach, or bell peppers for extra veggies.
• Use mozzarella or Gouda for a cheesy twist.
• Serve over cauliflower rice for a low-carb option.
• Use coconut milk and dairy-free cheese for a dairy-free version.

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Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 680mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 125mg