A warm, creamy dish that fills the plate and the belly.
introduction
This Creamy Smothered Chicken and Rice is simple and comforting. You cook tender chicken, make a rich cheese sauce, and serve it over fluffy rice. If you like easy chicken meals, try this pineapple chicken and rice for another simple twist.
why make this recipe
- It is easy and fast for weeknights.
- The sauce makes plain rice taste rich.
- Kids and adults both like it.
- You can change cheeses or herbs to match what you have.
how to make Creamy Smothered Chicken and Rice
Start by seasoning and searing the chicken. Cook rice while you make the sauce in the same pan. Return the chicken to the sauce and simmer until done. For another creamy idea you can look at creamy low-carb chicken casserole for more ways to use creamy sauces.
Ingredients :
- 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
- 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))
Directions :
- Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each 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. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.
- Make the Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
- Combine Everything: Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- Serve: Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
how to serve Creamy Smothered Chicken and Rice
Serve the rice on the plate first, then place the chicken on top. Spoon extra sauce over the chicken and rice. Add a green side like salad or steamed broccoli for color and crunch.
how to store Creamy Smothered Chicken and Rice
Let the dish cool to room temperature. Put chicken, sauce, and rice in an airtight container. Store in the fridge for 3–4 days. Reheat in a pan over low heat with a splash of milk or broth to loosen the sauce. You can freeze for up to 2 months, but texture may change.
tips to make Creamy Smothered Chicken and Rice
- Pat chicken dry so it browns well.
- Do not overcook the rice; check it at 15 minutes.
- Use whole milk for a richer sauce.
- If the sauce gets too thick, thin with a little milk or broth.
- For leftover ideas and ways to use extra sauce, see creamy rotisserie chicken pasta.
- Taste and adjust salt at the end, since cheeses can add salt.
variation (if any)
- Use turkey cutlets or pork chops instead of chicken.
- Swap cheddar for Monterey Jack or pepper jack for more heat.
- Add mushrooms or spinach to the sauce for more veggies.
- Use brown rice; cook it longer and with more liquid.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and work well. Sear and simmer the same way, but check they reach safe temperature.
Q: Can I make this in one pan?
A: You can brown chicken and make the sauce in one large skillet. Rice is cooked separately in a saucepan.
Q: How can I make the sauce dairy-free?
A: Use a dairy-free butter and milk substitute, and skip cheeses or use dairy-free cheese. Texture and flavor will change.
Q: Can I use quick-cook rice?
A: Yes, but reduce cooking time and watch the liquid amount. Quick rice needs less liquid.
Q: Is this recipe freezer friendly?
A: Yes, but cream sauces can change texture after freezing. Reheat slowly and add liquid to restore creaminess.
Conclusion
If you want to compare versions or see more step-by-step photos, check this Creamy Smothered Chicken and Rice – Gourmet Martha. For a one-pot take on smothered chicken and rice, see Smothered Chicken and Rice (Easy One-Pot Dinner) – What’s Mom …. For a garlic-forward creamy version, try Creamy Garlic Smothered Chicken – Kenna’s Cooks.