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Delicious creamy smothered chicken and rice in a bowl, garnished with fresh parsley, perfect for a comforting family dinner.
Alyssa

Creamy Smothered Chicken and Rice: A Comforting One-Pan Delight

Savor this creamy Smothered Chicken and Rice recipe that's a quick, one-pan dinner your family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

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 thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley chopped for garnish

Method
 

  1. Prepare the Chicken: Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure to coat them evenly for maximum flavor.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts. Sear them for about 4-5 minutes on each side, until they are golden brown. Once done, remove the chicken from the skillet and set aside.
  3. Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, then reduce the heat to low, cover, and let it simmer for 15-18 minutes until tender and the liquid is fully absorbed. Fluff the rice with a fork and set it aside.
  4. Make the Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden. This will create a roux, which helps thicken the sauce.
  5. Add the Liquid: Gradually pour in the milk and chicken broth while whisking continuously to prevent lumps. Continue to stir until the mixture is smooth.
  6. Season the Sauce: Stir in the garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook the sauce for 3-4 minutes until it thickens and the cheese is melted, creating a rich and creamy texture.
  7. Combine Everything: Return the seared chicken breasts to the skillet, spooning the creamy sauce over the top. Cover the skillet and let it simmer on low heat for about 10 minutes until the chicken is fully cooked and tender.
  8. Serve: Plate the fluffy rice and top it generously with the smothered chicken and sauce. Garnish with freshly chopped parsley for a pop of color and flavor. Serve immediately and enjoy!