Why Make This Recipe
Creamy Smothered Chicken and Rice is a comforting dish that brings warmth and satisfaction to your dinner table. This recipe is perfect for busy weeknights, as it combines chicken and rice into one easy and delicious meal. The creamy sauce adds richness to the dish, making it a family favorite.
How to Make Creamy Smothered Chicken and Rice
Ingredients
- 4 boneless (skinless chicken breasts)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper (to taste)
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley (chopped, for garnish)
Directions
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken to the skillet and sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Step 2: Cook the Rice
In the same skillet, add the long-grain white rice. Stir it around for a couple of minutes until it becomes slightly toasted. Pour in 2 cups of chicken broth and ½ tsp of salt. Bring to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the rice is cooked.
Step 3: Make the Creamy Sauce
While the rice is cooking, melt the unsalted butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute to make a roux. Gradually whisk in the whole milk and ½ cup of chicken broth. Add the garlic powder, dried thyme, cheddar cheese, and Parmesan cheese. Cook until the sauce thickens, stirring occasionally.
Step 4: Smother the Chicken
Once the rice is finished, place the seared chicken back in the skillet with the rice. Pour the creamy sauce over the chicken and rice, making sure everything is well coated.
Step 5: Serve
Garnish the dish with fresh chopped parsley and serve it hot.
How to Serve Creamy Smothered Chicken and Rice
Serve Creamy Smothered Chicken and Rice warm. This dish pairs well with a simple green salad or steamed vegetables. Enjoy it with family and friends for a hearty meal.
How to Store Creamy Smothered Chicken and Rice
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. When reheating, add a splash of milk or broth to bring back the creaminess.
Tips to Make Creamy Smothered Chicken and Rice
- For extra flavor, consider marinating the chicken for a few hours before cooking.
- You can add vegetables like peas or broccoli to the rice for a nutritional boost.
- Make sure not to overcook the chicken to keep it tender and juicy.
Variation
You can switch out the cheeses for your favorites or use a combination of different cheeses like mozzarella or gouda for a unique flavor.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you will need to adjust the cooking time and add more liquid since brown rice takes longer to cook.
Q: Can I make this recipe ahead of time?
A: Yes, you can prep the chicken and sauce ahead of time and store them separately in the fridge. Cook the rice fresh when you are ready to serve.
Q: What can I substitute for chicken if I want a vegetarian option?
A: You can use tofu or chickpeas as a protein substitute and vegetable broth instead of chicken broth for a vegetarian dish.
Don’t Miss These Tasty Dinner Recipes
- Million Dollar Spaghetti
- Cheesy Chicken Bacon Ranch Pasta
- How to Make Air Fryer Hot Chicken and Cheese Wraps in Just 15 Minutes!
Creamy Smothered Chicken and Rice
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- to taste salt and pepper
- 2 tbsp olive oil
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
For the Creamy Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
For Garnish
- to taste fresh parsley (chopped) for garnish
Instructions
Searing the Chicken
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the chicken to the skillet and sear for about 5-7 minutes on each side until golden brown.
- Remove the chicken from the pan and set aside.
Cooking the Rice
- In the same skillet, add the long-grain white rice.
- Stir it around for a couple of minutes until it becomes slightly toasted.
- Pour in 2 cups of chicken broth and ½ tsp of salt.
- Bring to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the rice is cooked.
Making the Creamy Sauce
- While the rice is cooking, melt the unsalted butter in a saucepan over medium heat.
- Stir in the flour and cook for about 1 minute to make a roux.
- Gradually whisk in the whole milk and ½ cup of chicken broth.
- Add the garlic powder, dried thyme, cheddar cheese, and Parmesan cheese.
- Cook until the sauce thickens, stirring occasionally.
Assembling the Dish
- Once the rice is finished, place the seared chicken back in the skillet with the rice.
- Pour the creamy sauce over the chicken and rice, making sure everything is well coated.
Serving
- Garnish the dish with fresh chopped parsley and serve it hot.
