Description
This creamy smothered chicken and rice recipe is the perfect easy dinner for a busy night. Tender chicken breasts are seasoned and seared, then smothered in a rich, creamy sauce made with garlic, thyme, cheddar, and Parmesan. Served over fluffy rice, this dish is comfort food at its finest!
Ingredients
Scale
- 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
- 1/2 teaspoon salt
- 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 thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken: In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning mixture evenly over both sides of the chicken breasts.
- Cook the rice: In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Stir in the rice, cover, and reduce heat to low. Let it simmer for 18-20 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the creamy sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until lightly golden. Gradually add the whole milk and 1/2 cup chicken broth, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
- Add seasonings and cheese: Stir in the garlic powder, thyme, shredded cheddar cheese, and Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Combine: Return the cooked chicken to the skillet and spoon the creamy sauce over the top. Let it simmer for another 3-4 minutes to heat the chicken through.
- Serve: Plate the cooked rice, top with the smothered chicken, and garnish with freshly chopped parsley. Serve immediately.
Notes
- You can use chicken thighs instead of breasts if preferred.
- For extra flavor, add a squeeze of fresh lemon juice to the sauce before serving.
- If the sauce becomes too thick, you can add a little more chicken broth or milk to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Searing, Simmering
- Cuisine: American