Description
This Creamy Smothered Chicken and Rice recipe features tender, well-seasoned chicken breasts seared to golden perfection, served over fluffy long-grain white rice, and smothered in a rich, cheesy garlic-thyme sauce. It’s a comforting, all-in-one skillet meal perfect for a hearty family dinner that comes together in just 45 minutes.
Ingredients
Scale
Chicken
- 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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
Sauce
- 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
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Cook Rice: In a saucepan, bring 2 cups of chicken broth and ½ teaspoon salt to a boil. Stir in the long-grain white rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside.
- Make the Sauce: Using the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about 1-2 minutes until lightly golden. Gradually whisk in the whole milk and ½ cup chicken broth, continuing to stir until the sauce thickens, about 3-5 minutes. Stir in garlic powder, thyme, shredded cheddar cheese, and grated Parmesan cheese until melted and smooth.
- Smother the Chicken: Return the seared chicken breasts to the skillet with the sauce. Spoon the sauce over the chicken, reduce heat to low, and simmer uncovered for 10 minutes, or until the chicken is cooked through and the sauce has thickened further.
- Serve: Plate the cooked rice and top with the smothered chicken breasts. Drizzle additional sauce over the top and garnish with freshly chopped parsley if desired. Serve warm and enjoy.
Notes
- Use chicken thighs instead of breasts for a juicier option if preferred.
- For a lower-fat version, substitute milk with 2% or skim milk and use reduced-fat cheese.
- If you want extra flavor, add a splash of white wine to the sauce before simmering.
- Make sure not to overcook the rice to keep it fluffy rather than mushy.
- This dish pairs well with a side of steamed vegetables or a fresh salad for a balanced meal.
