Smothered Chicken and Rice

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Smothered Chicken and Rice

This Smothered Chicken and Rice is creamy, comforting, and full of rich homemade flavor. Juicy chicken breasts are seasoned, seared, and simmered in a cheesy cream sauce, then served over fluffy rice. It is an easy family dinner that tastes hearty and satisfying, but is simple enough for a busy weeknight.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: American, Southern-Inspired

Keyword: cheesy chicken and rice, chicken breast dinner, creamy chicken and rice, easy chicken recipe, smothered chicken and rice

Cooking Method: Stovetop

Diet: High-Protein

Servings:

Calories: 731kcal

Author: MelanieCooks.com

Ingredients

4 chicken breasts boneless skinless
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup long-grain white rice
2 cups chicken broth
1/2 tsp salt
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 cup chicken broth
1/2 tsp garlic powder
1/4 tsp thyme
1/2 cup cheddar cheese shredded
1/2 cup Parmesan cheese grated
2 tbsp fresh parsley chopped

Instructions

Season the chicken breasts with garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Add 2 cups chicken broth and 1/2 teaspoon salt to a medium saucepan and bring to a boil. Stir in the rice, reduce heat to low, cover, and cook for 15 to 18 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and set it aside.
In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until lightly golden.
Slowly whisk in the milk and 1/2 cup chicken broth until smooth. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese, then cook for 3 to 4 minutes until creamy and thickened.
Return the chicken to the skillet and spoon the creamy sauce over the top. Cover and simmer on low heat for 10 minutes, or until the chicken is cooked through and tender.
Serve the smothered chicken and creamy sauce over the cooked rice, then sprinkle with chopped fresh parsley.

Notes

If the sauce gets too thick, stir in a splash of milk or chicken broth until it reaches your preferred consistency.
Let the chicken rest for a few minutes before serving so it stays juicy and tender.

Nutrition