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Creamy Smothered Chicken and Rice

A comforting one-pan dish featuring juicy chicken breasts in a rich, cheesy sauce served over fluffy rice. Perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces 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 thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley (chopped, for garnish)

Method
 

Preparation
  1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Cooking Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Cooking Rice
  1. In a medium saucepan, bring chicken broth and salt to a boil.
  2. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and the liquid is absorbed.
  3. Fluff with a fork and set aside.
Making the Sauce
  1. In the same skillet used for the chicken, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes until lightly golden.
  3. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce.
  4. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
  5. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
Combining Everything
  1. Return the chicken breasts to the skillet, spooning the creamy sauce over the top.
  2. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
Serving
  1. Plate the cooked rice and top with the smothered chicken and sauce.
  2. Garnish with fresh parsley and serve immediately.

Notes

For a thicker sauce, add an extra tablespoon of flour. You can also add sautéed vegetables for extra nutrition and flavor. To store leftovers, refrigerate for up to 3-4 days or freeze for up to 2 months.