Description
This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts cooked in a rich, cheesy sauce served over fluffy long-grain rice. Perfect for a comforting and satisfying dinner, the dish combines smoky spices, creamy cheese sauce, and fragrant herbs for a delicious home-cooked 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
- ½ teaspoon salt
For the 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 dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Cook 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 with a lid, and let it simmer gently for 15-18 minutes until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork and set aside.
- Make Sauce: Using the same skillet from the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Slowly whisk in the whole milk and chicken broth until the mixture is smooth. Add garlic powder, dried thyme, shredded cheddar cheese, and grated Parmesan cheese, stirring continuously until the sauce thickens and the cheeses melt completely.
- Simmer Chicken: Return the seared chicken breasts to the skillet and spoon the creamy sauce over them. Cover the skillet and reduce the heat to low. Let the chicken simmer in the sauce for about 10 minutes, or until the chicken is cooked through and tender.
- Serve: Spoon the cooked rice onto plates, top with the smothered chicken breasts and creamy sauce. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm.
Notes
- For extra flavor, marinate the chicken breasts briefly with the seasonings before searing.
- Use low-sodium chicken broth to control salt levels if preferred.
- Substitute whole milk with 2% milk for a lighter sauce, though it may be slightly less creamy.
- Make sure to cook the rice covered and avoid lifting the lid during cooking to ensure even steaming.
- The sauce can be thickened further by cooking a little longer or adding more flour in the roux phase.
