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Creamy Smothered Chicken and Rice

Tender seared chicken breasts smothered in a rich, cheesy sauce and served over fluffy rice for an easy, comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder for the chicken
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 cup long-grain white rice
  • 2 cup chicken broth for cooking the rice
  • 0.5 tsp salt for the rice
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 0.5 cup chicken broth for the sauce
  • 0.5 tsp garlic powder for the sauce
  • 0.25 tsp thyme
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • fresh parsley chopped, for garnish

Equipment

  • large skillet
  • medium saucepan
  • whisk

Method
 

  1. Season the chicken breasts all over with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
  3. In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-18 minutes until tender. Fluff with a fork after cooking.
  4. In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for about 1-2 minutes until lightly golden. Gradually add milk and remaining chicken broth while whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook until thickened, about 3-4 minutes.
  5. Return the seared chicken breasts to the skillet. Spoon the creamy sauce over each piece. Cover and simmer on low heat for about 10 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
  6. Plate the cooked rice topped with the smothered chicken and sauce. Garnish with fresh parsley before serving.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months in a freezer-safe container; the sauce may separate slightly when thawed, so whisk while reheating. Reheat on the stovetop over low heat with a splash of milk, in the microwave in short intervals, or in the oven at 350°F covered with foil for 20-30 minutes.