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Creamy Smothered Chicken and Rice

Delicious Creamy Smothered Chicken and Rice for Cozy Nights

Enjoy this Creamy Smothered Chicken and Rice, a nourishing and comforting dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless skinless chicken breasts the star of this dish
  • 1 teaspoon Garlic powder or fresh minced garlic
  • 1 teaspoon Onion powder or chopped onions
  • 1 teaspoon Smoked paprika or regular paprika
  • 1 teaspoon Salt adjust to taste
  • ½ teaspoon Black pepper freshly cracked preferred
  • 2 tablespoons Olive oil for sautéing
For the Rice
  • 2 cups Chicken broth or vegetable broth
  • 1 cup Long-grain white rice fluffy texture
  • ½ teaspoon Salt for taste
For the Creamy Sauce
  • 2 tablespoons Butter for richness
  • ¼ cup All-purpose flour or cornstarch
  • 2 cups Whole milk or low-fat/non-dairy
  • 1 teaspoon Garlic powder to amplify flavor
  • 1 teaspoon Dried thyme or fresh thyme
  • 1 cup Cheddar cheese or your favorite cheese
  • ½ cup Parmesan cheese for nuttiness
For Garnish
  • ¼ cup Fresh parsley for color

Equipment

  • Skillet
  • meat thermometer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Let sit for a few minutes.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden and reach 165°F. Remove and set aside.
  3. Pour chicken broth into the skillet and bring to a simmer. Stir in rice and salt, cover, reduce heat, and cook for 15-20 minutes until tender. Fluff rice and set aside.
  4. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes until smooth roux forms.
  5. Gradually pour in milk and additional broth, whisking continuously. Simmer for 5 minutes until sauce thickens.
  6. Stir in garlic powder, dried thyme, cheddar cheese, and parmesan until melted and creamy. Adjust seasoning as needed.
  7. Return chicken to skillet, nestling in the sauce. Simmer together for 5 minutes.
  8. Serve over a bed of rice, drizzling with sauce and garnishing with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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