Introduction

Creamy Smothered Chicken and Rice is a comforting one-pan meal that combines tender chicken breasts with a rich, flavorful sauce and perfectly cooked rice. This dish is perfect for busy weeknights when you want something hearty and satisfying without a lot of fuss.

A white plate filled with a base layer of fluffy white rice topped with a thick, creamy orange sauce that covers large chunks of browned chicken. The sauce has a smooth texture with visible specks of herbs and spices, creating a rich look. Fresh green parsley leaves are sprinkled over the top, adding contrast and a touch of freshness. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1/2 teaspoon salt
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

Instructions

Step 1: Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
Step 3: In the same skillet, add the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed.
Step 4: While the rice cooks, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Step 5: Gradually whisk in the milk and chicken broth, stirring constantly until the sauce thickens, about 3-5 minutes.
Step 6: Stir in garlic powder, thyme, and shredded cheddar. Continue stirring until the cheese melts completely and the sauce is smooth.
Step 7: Return the cooked chicken breasts to the skillet with the rice. Pour the creamy cheese sauce over the top and cover. Cook on low for another 5 minutes to heat through and let flavors meld.
Step 8: Serve hot with your favorite steamed vegetables or a fresh salad for a complete meal.

Tips & Variations

For extra flavor, marinate the chicken briefly in lemon juice and herbs before cooking.
Swap the cheddar for Monterey Jack or mozzarella for a different cheese twist.
Use brown rice instead of white, but increase cooking time to about 40-45 minutes.
Add sautéed mushrooms or spinach to the sauce for added veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of milk to loosen the sauce if it thickens too much.

How to Serve

The image shows a white plate filled with a layer of fluffy white rice forming the base. On top, there is a thick layer of creamy light orange sauce with visible specks of seasoning. Large chunks of browned chicken are scattered within the sauce, giving a textured look with golden seared edges. Bright green parsley leaves are sprinkled evenly across the dish, adding a fresh contrast to the creamy sauce and white rice. The plate is set on a white marbled surface, emphasizing the colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and will add a bit more flavor and moisture. Adjust cooking time as needed to ensure they are fully cooked.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and rice separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove or microwave.

Creamy Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This Creamy Smothered Chicken and Rice recipe features tender chicken breasts seasoned with a savory blend of spices, cooked alongside fluffy white rice, and smothered in a rich, creamy cheddar sauce infused with garlic and thyme. Perfectly comforting and satisfying, this one-pan meal combines simple ingredients for a deliciously hearty dish that the whole family will enjoy.

Author: Zane
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

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
1/2 teaspoon salt

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

Instructions

Season the Chicken: Pat the chicken breasts dry and evenly season them with garlic powder, onion powder, smoked paprika, salt, and black pepper. This step ensures the chicken is flavorful and forms a nice crust when cooked.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside. This enhances the flavor and texture before simmering.
Cook the Rice: In the same skillet, add the rice, chicken broth, and 1/2 teaspoon salt. Stir to combine, scraping up any browned bits from the pan. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes until rice is tender and liquid is absorbed.
Prepare the Cream Sauce: While the rice is cooking, melt butter in a separate small saucepan over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden. Gradually whisk in milk and 1/2 cup chicken broth, continuing to whisk until the sauce thickens, about 3-5 minutes. Stir in garlic powder, thyme, and shredded cheddar cheese until melted and smooth.
Combine and Smother: Nestle the browned chicken breasts on top of the cooked rice in the skillet. Pour the creamy cheddar sauce over the chicken and rice evenly. Cover and cook for an additional 5-7 minutes on low heat to allow flavors to meld and chicken to cook through.
Serve: Once cooked, remove from heat and let rest for a few minutes. Serve the creamy smothered chicken and rice warm, spooning extra sauce over the top for maximum flavor.

Notes

Use chicken thighs instead of breasts for juicier meat.
If you prefer a thicker sauce, add more flour when making the roux or reduce the milk slightly.
Substitute sharp cheddar with mozzarella or Monterey Jack for a different cheese flavor.
For a spicier kick, add a pinch of cayenne pepper to the seasoning or sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: creamy chicken recipe, smothered chicken, chicken and rice, one pan chicken dinner, creamy cheddar chicken