Description
Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender seared chicken breasts, perfectly cooked white rice, and a luscious cheese-infused creamy sauce made with cheddar and Parmesan. This hearty dish blends bold spices and a velvety sauce to create a satisfying dinner that’s easy to prepare in under an hour.
Ingredients
Units
Scale
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
- 1/2 teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 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 to ensure flavorful meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 4-5 minutes on each 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. Add the rice, reduce the heat to low, cover with a lid, and let simmer for 15-18 minutes until the rice is tender and the liquid has been fully absorbed. Fluff the rice with a fork and keep aside.
- Make the Sauce: Using the same skillet that had the chicken, melt the butter over medium heat. Whisk in the flour constantly and cook for 1-2 minutes until the mixture turns lightly golden to form a roux. Gradually pour in the milk and chicken broth while whisking to keep the sauce smooth. Stir in the garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Cook the sauce for about 3-4 minutes until it thickens and the cheese melts completely.
- Combine Everything: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon the sauce generously over the chicken. Cover the skillet and simmer on low heat for 10 minutes to finish cooking the chicken through and allow it to absorb the flavors, resulting in tender meat.
- Serve: Plate the cooked fluffy rice and top it with the smothered chicken and creamy cheese sauce. Garnish with freshly chopped parsley for color and freshness, then serve immediately while hot.
Notes
- For extra flavor, you can marinate the chicken breasts in the spices for 30 minutes before cooking.
- Long-grain white rice works best for a fluffy texture—avoid quick-cooking rice varieties.
- Use whole milk for a richer, creamier sauce; however, 2% milk can be substituted to reduce fat.
- Stir the sauce constantly to prevent lumps and ensure a smooth, velvety texture.
- If the sauce becomes too thick, add a splash more chicken broth or milk to adjust consistency.
- This dish can be stored refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
