Creamy Smothered Chicken and Rice is the ultimate weeknight comfort food that your family will request again and again. The tender chicken breasts are seasoned perfectly, then smothered in a rich, cheesy sauce that coats every grain of fluffy rice. I’ve made this countless times for my family, and those smiles around the dinner table never get old.
Table of Contents
Ingredients for Creamy Smothered Chicken and Rice
When I make this comforting dish, I focus on quality ingredients that elevate the flavors. I always use freshly grated cheese rather than pre-shredded as it melts beautifully into the sauce without any grainy texture. My go-to spice blend creates the perfect savory foundation for the 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ 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)
Step-by-Step Instructions
I recommend taking your time with the chicken searing process. Those golden bits on the bottom of the pan will create incredible flavor for your sauce. The extra few minutes make all the difference in the final dish.
Step 1: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Press the seasonings gently into the meat to help them adhere.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4-5 minutes per side until deeply golden brown. Don’t crowd the pan or the chicken will steam instead of sear. Remove to a plate and set aside.
Step 3: Start the rice by bringing chicken broth and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until tender and all liquid is absorbed. Remove from heat but keep covered.
Step 4: While the rice cooks, make your sauce in the same skillet used for chicken. Melt butter over medium heat, then whisk in flour to create a smooth paste (roux). Cook for 1-2 minutes until it smells slightly nutty but doesn’t brown too much.
Step 5: Gradually pour in milk and chicken broth while continuously whisking to prevent lumps. This slow addition is crucial for a smooth sauce. Add garlic powder and thyme, then simmer for 2 minutes until slightly thickened.
Step 6: Reduce heat to low and stir in both cheeses a handful at a time until fully melted and incorporated. If sauce seems too thick, add a splash more broth to reach your desired consistency.
Step 7: Return chicken breasts to the skillet, spooning the creamy sauce all over. Cover and simmer on low for 10 minutes until chicken reaches an internal temperature of 165°F and is perfectly tender.
Step 8: Fluff the rice with a fork, then serve with the smothered chicken on top, plenty of sauce, and a sprinkle of fresh parsley.
Perfect Pairings for Creamy Smothered Chicken
This rich, comforting dish pairs beautifully with sides that provide color contrast and balance the creamy flavors.
Garlic Roasted Broccoli: The slight char and crisp texture create the perfect contrast to the creamy sauce, while the garlic notes complement the chicken seasoning.
Sheet Pan Sausage and Veggies: While this is hearty enough to be a main dish on its own, a smaller portion makes an excellent side that adds color and nutrition to your plate.
Honey Glazed Carrots: Their natural sweetness and vibrant color make these a beautiful side that adds nutritional balance and a touch of elegance.
Loaded Veggie Baked Ziti: For a more substantial meal when feeding a crowd, this veggie-packed pasta dish complements the creamy chicken perfectly.
Crispy Gnocchi with Spinach and Feta: The crispy texture and bright flavors offer a delightful contrast to the rich, creamy chicken.
Make-Ahead & Serving Suggestions
This recipe keeps wonderfully in the refrigerator for up to 3-4 days in an airtight container. I recommend storing the chicken and sauce separately from the rice to prevent the rice from becoming overly soft.
When reheating, add a splash of milk or broth to revitalize the sauce, as it will thicken in the refrigerator. Warm gently on the stovetop or in the microwave at 50% power, stirring occasionally for even heating.
For meal prep, you can prepare the seasoned chicken and even pre-cook the rice up to a day ahead. If you enjoy this recipe, you might also like my Texas Roadhouse Butter Chicken Skillet or Mozzarella Chicken in Basil Cream Sauce for more creamy chicken dinner options.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re naturally more tender and juicy, though you may need to adjust cooking time slightly as thighs typically cook faster than breasts.
How can I make this recipe gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. Ensure your broth is also gluten-free, and you’ll have a delicious gluten-free version.
Can I make this in advance for a dinner party?
Yes! Prepare the entire dish up to a day ahead, but slightly undercook the chicken. When ready to serve, gently reheat on the stovetop with a splash of broth or milk, and the chicken will finish cooking perfectly without drying out.
Creamy Smothered Chicken and Rice
Ingredients
Equipment
Method
- Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Press the seasonings gently into the meat to help them adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4-5 minutes per side until deeply golden brown. Don’t crowd the pan or the chicken will steam instead of sear. Remove to a plate and set aside.
- Start the rice by bringing chicken broth and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until tender and all liquid is absorbed. Remove from heat but keep covered.
- While the rice cooks, make your sauce in the same skillet used for chicken. Melt butter over medium heat, then whisk in flour to create a smooth paste (roux). Cook for 1-2 minutes until it smells slightly nutty but doesn’t brown too much.
- Gradually pour in milk and chicken broth while continuously whisking to prevent lumps. This slow addition is crucial for a smooth sauce. Add garlic powder and thyme, then simmer for 2 minutes until slightly thickened.
- Reduce heat to low and stir in both cheeses a handful at a time until fully melted and incorporated. If sauce seems too thick, add a splash more broth to reach your desired consistency.
- Return chicken breasts to the skillet, spooning the creamy sauce all over. Cover and simmer on low for 10 minutes until chicken reaches an internal temperature of 165°F and is perfectly tender.
- Fluff the rice with a fork, then serve with the smothered chicken on top, plenty of sauce, and a sprinkle of fresh parsley.
Notes
