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Homemade Creamy Smothered Chicken and Rice with melted cheese sauce

Creamy Smothered Chicken and Rice

A comforting dish featuring tender chicken, creamy cheese sauce, and perfectly cooked rice that's ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder for the chicken
  • 1 tsp onion powder
  • 1 tsp smoked paprika preferably Spanish variety
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth for the rice
  • 1/2 tsp salt for the rice
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth for the sauce
  • 1/2 tsp garlic powder for the sauce
  • 1/4 tsp thyme dried, or 1 tsp fresh
  • 1/2 cup cheddar cheese shredded, preferably sharp
  • 1/2 cup Parmesan cheese freshly grated
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet with lid
  • Medium saucepan with lid
  • Whisk
  • Measuring cups and spoons
  • Fork for fluffing rice

Method
 

  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.
  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.
  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.
  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.
  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.
  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.
  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.
  8. Fluff the rice with a fork, then serve with the smothered chicken on top, plenty of sauce, and a sprinkle of fresh parsley.

Notes

For best results, don't skip searing the chicken as it adds incredible flavor. Freshly grated cheese melts much better than pre-shredded. If sauce thickens too much upon standing, add a splash of milk or broth when reheating. For meal prep, you can make components ahead and assemble just before serving.