Creamy Smothered Chicken and Rice

This creamy smothered chicken and rice is one of those dishes that feels like a hug in a bowl. Tender chicken breasts are pan-seared, then smothered in a rich, cheesy cream sauce and served over fluffy rice. It’s cozy, satisfying, and perfect for both a simple family dinner or a special occasion.

Why You’ll Love This Recipe

I love this recipe because it’s classic comfort food without being fussy. The sauce is velvety and flavorful thanks to garlic, thyme, cheddar, and Parmesan, while the rice soaks up every bit of creaminess. It’s made mostly in one pan, so cleanup is easy, and it always gets rave reviews at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 (for rice)
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth (for sauce)
• 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)

Directions

1. Season and sear the chicken:
   I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. In a large skillet, I heat olive oil and sear the chicken for 4–5 minutes per side until golden. I set it aside.
2. Cook the rice:
   In a saucepan, I bring chicken broth and salt to a boil. I add rice, cover, and simmer on low for 15–18 minutes until tender. I fluff it with a fork.
3. Make the sauce:
   In the same skillet used for the chicken, I melt butter and whisk in flour. After 1–2 minutes, I slowly add milk and chicken broth, whisking until smooth. I stir in garlic powder, thyme, cheddar, and Parmesan, cooking until the sauce thickens.
4. Smother the chicken:
   I return the chicken to the skillet, spoon sauce over the top, cover, and simmer for 10 minutes until the chicken is fully cooked.
5. Serve:
   I plate a scoop of rice, top it with chicken and plenty of sauce, and garnish with parsley.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• I sometimes use chicken thighs instead of breasts for juicier results.
• A handful of spinach or mushrooms added to the sauce gives it more depth.
• I swap cheddar with Gruyère or mozzarella for a different cheesy flavor.
• For a lighter version, I use half-and-half or evaporated milk instead of whole milk.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a skillet with a splash of milk or broth to keep the sauce creamy.
This dish can also be frozen (without the rice) for up to 2 months. I thaw overnight before reheating.

FAQs

Can I use pre-cooked rice?

Yes, I often make this even quicker by serving the smothered chicken over leftover rice.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to a day in advance and reheated gently before adding the chicken.

What sides go best with this dish?

Steamed broccoli, roasted carrots, or a simple green salad balance the richness beautifully.

How do I know the chicken is done?

I always check that it reaches an internal temperature of 165°F (74°C).

Can I make this gluten-free?

Yes, I swap the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Conclusion

This creamy smothered chicken and rice is one of my favorite comfort meals—hearty, rich, and so satisfying. The golden chicken, cheesy sauce, and fluffy rice all come together in a dish that feels special but is easy enough for any night of the week. It’s a recipe I know I’ll keep making again and again.

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