Description
A comforting and flavorful Creamy Smothered Chicken and Rice recipe featuring tender chicken breasts seared to perfection, served over fluffy long-grain white rice and smothered in a rich, cheesy cream sauce infused with garlic, thyme, and smoked paprika.
Ingredients
Scale
Chicken and Rice
- 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
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)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to taste, ensuring full coverage for maximum flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Stir in the long-grain white rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed. Fluff the rice gently with a fork and set aside.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture turns lightly golden and forms a roux.
- Add Liquids and Cheese: Gradually pour in the whole milk and chicken broth while whisking continuously to prevent lumps and create a smooth sauce. Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook the sauce for 3-4 minutes until it thickens and the cheese melts completely, stirring frequently.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spoon the creamy cheese sauce over the top of each piece, cover the skillet, and reduce the heat to low. Let the chicken simmer gently in the sauce for 10 minutes, or until fully cooked and tender.
- Serve: Plate the fluffy cooked rice and top with the smothered chicken breasts and extra sauce from the skillet. Garnish with freshly chopped parsley for a vibrant finish, and serve immediately.
Notes
- For best results, use chicken breasts of uniform size to ensure even cooking.
- If whole milk is not available, 2% milk can be substituted, though the sauce may be slightly less rich.
- To add extra flavor, consider sautéing some diced onions or mushrooms in the skillet before making the sauce.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stove or microwave.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener in the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with approximately 1 cup cooked rice and sauce
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: smothered chicken, creamy chicken recipe, chicken and rice, cheesy chicken sauce, easy dinner recipes, comfort food
