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Creamy Smothered Chicken and Rice

Make this comforting Creamy Smothered Chicken and Rice! Features tender chicken and fluffy rice enveloped in a homemade cheddar-Parmesan cheese sauce.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

For the Chicken:

  • 4 boneless, skinless chicken breasts (approx. 1.5 – 2 lbs total)
  • 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
  • 1/2 teaspoon salt

For the Creamy Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

For Garnish:

  • Fresh parsley, chopped

These quantities create a hearty meal, likely serving 4 people generously.

Have ingredients measured and ready before starting

Instructions

Let’s cook this comforting skillet meal step-by-step:

1. Cook the Rice:

  • In a medium saucepan, combine the rice, 2 cups of chicken broth, and 1/2 teaspoon salt.
  • Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until the rice is tender and all the liquid is absorbed.
  • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside, keeping it covered.

2. Season and Cook the Chicken:

  • While the rice cooks, pat the chicken breasts dry. Season them generously on all sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the seasoned chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  • Remove the cooked chicken from the skillet and set aside on a plate. Keep warm.

3. Make the Creamy Sauce:

  • In the same skillet (don’t wipe it out), melt the butter over medium heat.
  • Add the flour and whisk constantly for 1-2 minutes until it forms a smooth paste (roux) and is lightly golden. This cooks out the raw flour taste.
  • Gradually and slowly pour in the 1 1/2 cups of milk and 1/2 cup of chicken broth, whisking constantly and vigorously to prevent lumps.
  • Bring the mixture to a gentle simmer. Stir in the 1/2 teaspoon garlic powder and 1/4 teaspoon thyme. Let the sauce simmer for 3-5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
  • Reduce the heat to low. Stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Use freshly grated cheese for best results. Taste and adjust salt and pepper if needed.

4. Combine Rice, Sauce, and Chicken:

  • Add the cooked, fluffy rice to the skillet with the creamy cheese sauce. Stir gently until the rice is well coated.
  • Return the cooked chicken breasts to the skillet, placing them on top of the creamy rice mixture.
  • Cover the skillet and let it simmer on low heat for an additional 3-5 minutes, just to allow the flavors to meld and ensure the chicken is heated through.

5. Garnish and Serve:

  • Remove from heat. Garnish the Creamy Smothered Chicken and Rice generously with chopped fresh parsley. Serve immediately.

A complete, comforting meal ready to enjoy!

Find it online: https://cookupjoy.com/creamy-smothered-chicken-and-rice-2/