Description
This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts smothered in a rich, cheesy sauce, served over fluffy long-grain white rice. The combination of smoked paprika, garlic, and onion powders adds depth of flavor, while the creamy parmesan-cheddar sauce brings a comforting finish to this hearty and satisfying meal that’s perfect for weeknight dinners.
Ingredients
Scale
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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken breasts. Sear each side for 4-5 minutes until golden brown and cooked on the outside. Remove the chicken from the skillet and set it aside.
- Cook Rice: In a separate saucepan, bring chicken broth and salt to a boil. Add the long-grain white rice, then reduce the heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender and fully cooked. Fluff the rice with a fork and keep it warm.
- Prepare Creamy Sauce: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually pour in the whole milk and chicken broth while whisking continuously until the sauce is smooth. Stir in the garlic powder, dried thyme, shredded cheddar cheese, and grated Parmesan cheese. Cook the sauce, stirring constantly, until it thickens and the cheese has fully melted.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet with the creamy sauce. Spoon sauce over the chicken to coat. Cover the pan and reduce the heat to low. Let the chicken simmer gently in the sauce for 10 minutes to ensure it is cooked through and fully infused with the flavors.
- Serve: Scoop the cooked rice onto plates. Top with the smothered chicken breasts and generous spoonfuls of the creamy sauce. Garnish with freshly chopped parsley before serving to add a burst of color and freshness.
Notes
- For a lower-fat version, substitute whole milk with 2% or skim milk, though the sauce may be slightly less rich.
- To make this gluten-free, use gluten-free all-purpose flour in the sauce and verify that chicken broth is gluten-free.
- Feel free to add steamed vegetables like broccoli or green beans as a side for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Ensure chicken breasts are cooked to an internal temperature of 165°F (74°C) for safety.
