Name: Creamy Smothered Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
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; ½ teaspoon salt; 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)

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Creamy Smothered Chicken and Rice is a comforting, Southern-inspired dish that combines tender, seasoned chicken with a rich, cheesy sauce, all served over fluffy rice. It's a hearty meal perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I love how this recipe brings together simple ingredients to create a dish that's both flavorful and satisfying. The creamy sauce, infused with cheddar and Parmesan cheeses, complements the seasoned chicken beautifully. It's a one-skillet meal, making cleanup easy, and it's versatile enough to customize with your favorite vegetables or spices.

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

Prepare the Chicken:
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown.
- Remove 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 heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed.
- Fluff with a fork and set aside.
Make the Sauce:
- In the same skillet used for the chicken, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until lightly golden.
- Gradually add milk and chicken broth, whisking constantly to prevent lumps.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Cook for 3-4 minutes, stirring, until the sauce thickens and the cheese is melted.
Combine Everything:
- Return the seared chicken to the skillet.
- Spoon the creamy sauce over the chicken.
- Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
Serve:
- Plate the cooked rice.
- Top with the smothered chicken and sauce.
- Garnish with fresh parsley and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Spicy Kick: I add red pepper flakes or a dash of hot sauce for some heat.
Extra Veggies: I stir in spinach, bell peppers, or zucchini for added nutrition.
Cheesy Twist: Sometimes, I use mozzarella, Gouda, or a mix of cheeses for a different flavor profile.
Low-Carb Option: I serve it over cauliflower rice or mashed cauliflower to reduce carbs.
Dairy-Free: I swap heavy cream for coconut milk and use dairy-free cheese when needed.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.
Freezer: I freeze portions for up to 2 months.
Reheating: I reheat in the microwave or on the stovetop, adding a splash of milk or broth to maintain creaminess.

FAQs

What can I use instead of chicken breasts?

I often use boneless, skinless chicken thighs for a juicier option. They work well in this recipe and add extra flavor.

Can I make this dish ahead of time?

Yes, I prepare the components separately and assemble them when ready to serve. This helps maintain the texture of the rice and sauce.

How do I prevent the sauce from curdling?

I ensure to whisk the sauce continuously while adding the milk and broth slowly. Keeping the heat at medium prevents curdling.

Can I add mushrooms to the sauce?

Absolutely! I sauté sliced mushrooms before making the sauce and add them in for an earthy flavor.

Is it possible to make this dish gluten-free?

Yes, I use gluten-free flour for the roux and ensure all other ingredients are gluten-free certified.

Conclusion

Creamy Smothered Chicken and Rice is a delightful dish that brings comfort and satisfaction. I enjoy how the flavors meld together, creating a meal that's both hearty and indulgent. Whether for a family dinner or a special occasion, this recipe never fails to impress.

Creamy Smothered Chicken and Rice

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Southern
Diet: Gluten Free

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Description

Creamy Smothered Chicken and Rice is a comforting Southern-inspired meal made with seasoned chicken, a rich cheese sauce, and fluffy rice. It's a hearty one-skillet dinner perfect for any night of the week.

Instructions

Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff and set aside.
In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
Gradually add milk and chicken broth, whisking constantly. Stir in garlic powder, thyme, cheddar, and Parmesan cheese. Cook for 3-4 minutes until thickened.
Return the chicken to the skillet and spoon sauce over. Cover and simmer on low for 10 minutes until chicken is cooked through.
Serve the chicken and sauce over the cooked rice. Garnish with fresh parsley and serve immediately.