There’s something truly comforting about a warm, creamy meal that feels like a big hug after a long day. This Creamy Smothered Chicken and Rice hits that spot perfectly—juicy, well-seasoned chicken breasts smothered in a rich, cheesy sauce served over fluffy, flavorful rice. It’s easy to make, uses simple pantry staples, and is guaranteed to please everyone at the table.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
Instructions
1. Season and Sear the Chicken
Mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning over the chicken breasts. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown. Remove and set aside (it will finish cooking later).
2. Cook the Rice
In a saucepan, bring chicken broth and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
3. Prepare the Creamy Sauce
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk and chicken broth, stirring constantly until the sauce thickens (about 3-4 minutes). Add garlic powder, thyme, cheddar, and Parmesan, stirring until the cheese melts and sauce is smooth.
4. Smother the Chicken
Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken, cover, and simmer on low heat for 10 minutes until chicken is cooked through (internal temp 165°F).
5. Serve
Plate the fluffy rice and top with the creamy smothered chicken. Garnish with chopped parsley and enjoy!
Tips & Variations
- Chicken thighs can be used instead of breasts for a juicier result—just cook a bit longer.
- Swap cheddar and Parmesan for mozzarella, Gouda, or pepper jack for different flavors.
- Make ahead by refrigerating leftovers in an airtight container for up to 3 days; reheat with a splash of milk or broth.
- Use brown rice for a nuttier taste, but increase cooking time to about 40 minutes.
- For a lighter dish, substitute whole milk with 2% or unsweetened almond milk and reduce butter or cheese.
- Serve with roasted veggies, a crisp salad, or garlic bread for a complete meal.
This creamy, cheesy chicken and rice dish is simple, satisfying, and perfect for any night you crave cozy comfort food. Try it out, and let me know how you customize it!