Description
This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts browned to perfection and served atop a bed of fluffy long-grain rice smothered in a rich, cheesy cream sauce. The combination of smoked paprika, garlic, onion powders, and two types of cheese creates a comforting and flavorful dish perfect for a hearty family meal.
Ingredients
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
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Rice: In a medium saucepan, combine the rice, chicken broth, and salt. Bring the mixture to a boil, then reduce heat to low and cover the saucepan. Let it simmer for 15-18 minutes until the rice is tender and the liquid has been absorbed. Remove from heat and set aside.
- Season and Cook the Chicken: While the rice is cooking, season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F. Remove the chicken from the skillet and keep warm.
- Make the Creamy Sauce: In the same skillet, melt the unsalted butter over medium heat. Whisk in the flour continuously for 1-2 minutes to create a smooth roux without lumps. Gradually pour in the whole milk and chicken broth, whisking constantly to integrate the liquid. Add garlic powder and thyme, then allow the sauce to simmer gently for 3-5 minutes until it thickens to a creamy consistency.
- Add Cheese to Sauce: Stir in shredded cheddar and grated Parmesan cheeses. Continue to stir until the cheeses melt fully and the sauce is velvety smooth.
- Combine Rice and Sauce: Add the cooked rice back into the skillet with the creamy sauce, stirring well to coat the rice evenly with the sauce. Place the cooked chicken breasts on top of the rice mixture and cover the skillet. Simmer everything together for an additional 3-5 minutes to meld the flavors.
- Serve: Garnish with freshly chopped parsley and serve hot for a deliciously creamy, cheesy, and smothered chicken and rice dish.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Long-grain white rice works best for fluffy texture; avoid sticky rice varieties.
- You can substitute whole milk with 2% milk for a lighter sauce.
- For extra flavor, add a pinch of cayenne pepper to the seasoning mix.
- If you prefer, use a non-stick skillet to prevent burning when cooking chicken and sauce.
