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Creamy smothered chicken and rice on white plate with fresh parsley garnish and melted cheese sauce

Creamy Smothered Chicken and Rice

Tender chicken breasts smothered in a rich, creamy cheese sauce served over fluffy rice. This comforting dish comes together in 45 minutes with simple ingredients, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 oz each
  • 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 not instant rice
  • 2 cups chicken broth for rice
  • 1/2 teaspoon salt for rice
  • 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 for sauce
  • 1/4 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve chicken over cooked rice, spooning extra sauce over the top. Garnish with fresh parsley.

Notes

For best results, use a meat thermometer to ensure chicken reaches 165°F. If sauce becomes too thick, thin with a splash of milk or chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully on the stovetop with a splash of liquid to refresh the sauce. Do not use instant rice as it requires different cooking times and liquid ratios.