Creamy Smothered Chicken and Rice is one of those recipes that feels like a warm hug on a plate. I still remember the first time I made this dish on a particularly hectic Tuesday evening. Between helping with homework and prepping for the next day, I needed something quick but satisfying. This recipe saved dinner that night and has been a regular in my rotation ever since.
Table of Contents
Ingredients for Creamy Smothered Chicken and Rice
I’ve made this recipe countless times, and I’ve learned that using quality ingredients makes a noticeable difference in the final dish. My go-to is always organic chicken breasts because they stay tender and juicy throughout cooking. For the cheese, I recommend freshly shredding your own rather than using pre-shredded varieties since it melts so much better and creates that silky texture we’re after.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (I usually opt for a quality brand like McCormick for the best flavor)
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Rice:
- 1 cup long-grain white rice (jasmine or basmati work beautifully, but avoid instant rice)
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk (in my experience, whole milk creates the creamiest sauce)
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup shredded cheddar cheese (sharp cheddar is my preference for deeper flavor)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
I recommend reading through all the steps before you begin so you can work efficiently and have everything ready to go. In my experience, having your ingredients prepped makes the cooking process incredibly smooth.
Step 1: Season both sides of the chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Pat the seasonings gently into the meat so they adhere well.
Step 2: Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken breasts and sear for 4 to 5 minutes on each side until they develop a golden-brown crust. The chicken will finish cooking in the sauce, so don’t worry if it’s not fully cooked through yet—it just needs a good sear for flavor. Remove from the skillet and set aside on a plate.
Step 3: While the chicken rests, prepare your rice. In a medium saucepan, bring 2 cups chicken broth and salt to a rolling boil. Add the rice, give it a quick stir, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 15 to 18 minutes until the rice is tender and has absorbed all the liquid. Remove from heat and fluff gently with a fork.
Step 4: Using the same skillet with those flavorful browned bits from the chicken (don’t wash it), melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the mixture turns lightly golden and smells nutty. This step cooks out the raw flour taste.
Step 5: Gradually pour in the milk and ½ cup chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is completely smooth. Stir in the garlic powder and thyme, then add both cheeses. Cook for 3 to 4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon and the cheese has melted completely.
Step 6: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some sauce over the top of each piece. Cover the skillet, reduce heat to low, and let everything simmer together for 10 minutes. Insert a meat thermometer into the thickest part of the chicken breast to ensure the internal temperature reaches 165°F.
Step 7: To serve, divide the fluffy rice among plates and top each portion with a chicken breast. Spoon plenty of that luscious creamy sauce over everything. Garnish with freshly chopped parsley for a pop of color and freshness.
Perfect Pairings for Creamy Smothered Chicken and Rice
This rich, comforting main dish pairs beautifully with sides that add freshness and different textures to the meal.
Steamed Broccoli: The slight crunch and natural sweetness of broccoli provides a perfect contrast to the creamy sauce while adding essential nutrients and fiber to balance the richness of the dish. If you’re looking for more vegetable-forward options, try our Chicken with Mixed Vegetable Stir Fry for inspiration on preparing vegetables alongside chicken.
Roasted Asparagus: Oven-roasted asparagus with a touch of lemon brings a bright, earthy flavor that cuts through the cheese sauce beautifully, and the caramelized tips add a delightful textural element.
Fresh Green Salad: A crisp salad dressed with a light vinaigrette offers refreshing acidity that cleanses the palate between bites of the rich chicken and rice, making the meal feel lighter overall.
Garlic Mashed Potatoes: If you’re feeling extra indulgent, creamy mashed potatoes make a decadent pairing. For another potato-based side option, check out our Garlic Butter Steak Bites and Potatoes for a complementary side dish technique.
Crusty Bread: A good piece of crusty bread is perfect for soaking up every last drop of that incredible creamy sauce. Don’t let any of that delicious sauce go to waste!
Storing and Reheating Your Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend storing the rice and chicken together since the rice will continue to absorb the sauce, keeping everything moist and flavorful.
For reheating, the stovetop method works best in my experience. Place everything in a skillet over low heat with a splash of chicken broth or milk to refresh the sauce. Stir occasionally until heated through, usually about 5 to 7 minutes. You can also microwave individual portions in a covered dish on medium power for 2 to 3 minutes, stirring halfway through.
Pro tip: This dish actually tastes even better the next day once all the flavors have had time to meld together. If you’re meal prepping for the week, this recipe is an excellent choice that reheats beautifully and maintains its creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more tender. Just adjust the cooking time slightly since thighs may take a bit longer to reach 165°F.
What if I don’t have whole milk?
You can use 2% milk, though the sauce will be slightly less rich. Avoid skim milk as it won’t create the same creamy consistency. For an even richer sauce, substitute half-and-half for the milk.
Can I make this ahead of time?
Yes! You can sear the chicken and make the sauce a few hours ahead, then combine and finish cooking when you’re ready to serve. The rice is best made fresh, but you can prep everything else in advance.
Creamy Smothered Chicken and Rice
Ingredients
Equipment
Method
- Season both sides of the chicken breasts generously with garlic powder, onion powder, smoked paprika, salt, and black pepper. Pat the seasonings into the meat.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked yet. Remove from skillet and set aside.
- While the chicken rests, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender and liquid is absorbed. Fluff with a fork.
- In the same skillet used for chicken (don’t wash it), melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
- Gradually add milk and remaining 1/2 cup chicken broth, whisking constantly until smooth. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3 to 4 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
- Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top. Cover and simmer on low heat for 10 minutes until chicken reaches an internal temperature of 165°F in the thickest part.
- Serve chicken over cooked rice, spooning extra sauce over the top. Garnish with fresh parsley.
Notes
