There’s nothing quite like a warm, creamy, and satisfying meal to make everything feel right after a long day. This Creamy Smothered Chicken and Rice is one of those dishes that delivers comfort in every bite. Juicy, golden-seared chicken breasts are bathed in a rich, cheesy garlic cream sauce and served over perfectly fluffy rice. It’s the kind of meal your whole family will ask for again and again.
Even better? It’s made with everyday ingredients you probably already have on hand—and it comes together in under an hour!
Why You’ll Love This Recipe
- Pure comfort food: Creamy, savory, and oh-so-satisfying.
- Weeknight-friendly: Easy enough for busy nights, cozy enough for Sundays.
- Pantry staples: No fancy ingredients required.
- One-skillet sauce: Less cleanup, more flavor.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt & 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
- Fresh parsley, chopped (for garnish)
How to Make Creamy Smothered Chicken and Rice
1. Season and Sear the Chicken
In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub evenly over chicken breasts. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside (it will finish cooking later in the sauce).
Pro Tip: Don’t overcrowd the pan—cook in batches if needed for an even sear.
2. Cook the Rice
In a saucepan, bring 2 cups chicken broth and ½ tsp salt to a boil. Add rice, reduce heat, cover, and simmer for 15–18 minutes until tender and liquid is absorbed. Remove from heat and let steam (still covered) for 5 minutes, then fluff with a fork.
Shortcut: Use pre-cooked or microwaveable rice for even faster prep!
3. Make the Cream Sauce
In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a golden roux. Slowly pour in milk and chicken broth while whisking constantly to prevent lumps. Cook until slightly thickened, about 3–4 minutes.
Stir in garlic powder, thyme, cheddar, and Parmesan. Continue stirring until the cheese melts into a rich, creamy sauce.
Too thick? Add a splash of milk. Too thin? Simmer a little longer.
4. Smother the Chicken
Return the chicken to the skillet and spoon sauce over each piece. Cover and simmer on low for 10 minutes, or until the chicken is fully cooked through (internal temp should reach 165°F/75°C).
5. Serve and Enjoy
Spoon a generous helping of rice onto each plate, top with a smothered chicken breast, and pour extra sauce over the top. Sprinkle with chopped parsley for a fresh, colorful finish.
Bonus: Pair with roasted veggies or a crisp salad for a complete meal.
FAQs & Tips
Can I use chicken thighs?
Yes! Boneless, skinless thighs work great. Just allow a few extra minutes of cook time.
Can I make it ahead?
Absolutely. Store in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
What other cheeses can I use?
Try mozzarella, pepper jack, or Gouda for a different twist.
Can I use brown rice?
Yes—just note it takes longer to cook and needs slightly more liquid.
Want a lighter version?
Use 2% or almond milk, low-fat cheese, and swap some butter for olive oil.
Final Thoughts
This Creamy Smothered Chicken and Rice is a go-to comfort meal for good reason—it’s hearty, flavorful, and made with love. Whether you’re feeding your family on a chilly weeknight or just craving something warm and filling, this dish will hit the spot every time.