Description
This Creamy Smothered Chicken and Rice is the ultimate comfort food, featuring juicy, seasoned chicken breasts seared to perfection and smothered in a rich, cheesy garlic sauce. Served over fluffy, buttery rice, this dish is an easy yet hearty meal that brings restaurant-quality flavors to your table. Perfect for weeknight dinners, meal prep, or family gatherings, this dish will have everyone asking for seconds!
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 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 dried thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Season and Sear the Chicken
- Pat the chicken breasts dry with a paper towel for a better sear.
- In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rub the seasoning blend evenly over both sides of the chicken.
- Heat 2 tablespoons of 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.
- 2. Cook the Rice
- In a saucepan, bring 2 cups of chicken broth and ½ teaspoon salt to a boil.
- Stir in the long-grain white rice and reduce the heat to low.
- Cover and simmer for 15-18 minutes, or until the liquid is absorbed.
- Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork.
- 3. Prepare the Creamy Cheese Sauce
- In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of flour and cook for 1-2 minutes until golden.
- Slowly pour in whole milk and chicken broth, whisking continuously to prevent lumps.
- Add garlic powder and dried thyme and stir well.
- Simmer for 3-4 minutes, stirring occasionally, until thickened.
- Stir in shredded cheddar and grated Parmesan, mixing until smooth.
- 4. Smother the Chicken and Simmer
- Return the seared chicken to the skillet, nestling it into the creamy sauce.
- Spoon sauce over the chicken, ensuring it’s coated.
- Cover and let it simmer for 10 minutes over low heat, or until the internal temperature reaches 165°F (75°C).
- 5. Serve and Garnish
- Spoon cooked rice onto plates and place chicken breasts on top.
- Drizzle with extra sauce and sprinkle with fresh parsley.
- Serve immediately while warm and enjoy!
Notes
- How to Tell if Chicken is Cooked: Use a meat thermometer to check if the internal temperature reaches 165°F. If you don’t have one, slice into the thickest part—the juices should run clear.
- Avoiding Overcooked Rice: Keep the heat low while simmering, and avoid lifting the lid too often. If rice turns out mushy, spread it on a plate to cool slightly before serving.
- Fixing a Thick Sauce: If the sauce becomes too thick, add a splash of milk or chicken broth to loosen it.
- Efficient Meal Prep: Pre-measure ingredients before cooking to save time and stay organized.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 540kcal
- Sugar: 5g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg