Creamy Smothered Chicken Rice
Tender chicken breasts smothered in a rich, cheesy sauce served over fluffy white rice, creating a comforting Southern-inspired main dish perfect for dinner.
Equipment
- 1 large skillet for searing chicken and making sauce
- 1 medium saucepan for cooking rice
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
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ 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)
Instructions
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear chicken 4-5 minutes per side until golden. Remove and set aside.
- Bring chicken broth and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer 15-18 minutes until rice is tender and liquid absorbed. Fluff with a fork.
- In the same skillet used for chicken, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until lightly golden.
- Gradually whisk in milk and chicken broth to form a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook 3-4 minutes until thickened and cheese melted.
- Return chicken breasts to skillet, spoon sauce over top, cover, and simmer on low for 10 minutes until chicken is cooked through.
- Serve chicken and sauce over rice, garnish with fresh parsley, and serve immediately.
Notes
- Let chicken rest before serving to retain juices.
- Thin sauce with broth or milk if too thick.
- Use sharp cheddar for more flavor.