Description
Creamy Smothered Chicken and Rice is a comforting Southern-inspired main course featuring juicy seared chicken breasts bathed in a decadent cheesy cream sauce, served over fluffy long-grain rice. This hearty meal comes together in under an hour with simple pantry staples, making it a perfect choice for cozy weeknight dinners or family gatherings.
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)
Instructions
- Season and Sear the Chicken: Pat the chicken breasts dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
- Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed all the liquid. Fluff with a fork and keep warm.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture is lightly golden but not browned. Slowly pour in the milk and chicken broth, whisking to eliminate lumps and create a smooth sauce. Stir in garlic powder, thyme, shredded cheddar, and Parmesan cheese. Cook for 3-4 minutes, stirring often, until the sauce is creamy, thickened, and the cheese is fully melted.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon extra sauce over each breast. Cover the pan and simmer on low heat for 10 minutes, allowing the chicken to finish cooking through and absorb the flavors.
- Serve: Spoon the fluffy rice onto serving plates. Top each portion with a chicken breast and plenty of creamy sauce. Garnish generously with chopped fresh parsley and enjoy immediately.
Notes
- For extra flavor, add a dash of hot sauce or a sprinkle of cayenne to the sauce.
- Bone-in chicken thighs can be swapped for breasts; just adjust the cooking time.
- To save time, use pre-cooked rice or instant rice.
- This recipe can be doubled easily for entertaining a crowd.
- Leftovers keep well refrigerated for up to 3 days. Reheat gently with a splash of milk to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 610
- Sugar: 5g
- Sodium: 1130mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 145mg
