Creamy Smothered Chicken and Rice Recipe
Creamy Smothered Chicken and Rice is a comforting Southern-inspired dish featuring tender seared chicken breasts smothered in a rich, creamy sauce, served over fluffy long-grain white rice. The sauce is a luscious blend of butter, flour, milk, and cheese, seasoned with smoky paprika and aromatic garlic and onion powders, making it a perfect cozy meal for dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
Ingredients
Scale
For the Chicken
- 4 pieces Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
For the Sauce
- 2 tablespoon Olive Oil
- 2 tablespoon Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cups Whole Milk
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
For the Rice
- 1 cup Long-Grain White Rice
- 2 cups Chicken Broth
- Salt to taste
For the Cheese
- ½ cup Grated Parmesan Cheese
- ½ cup Shredded Cheddar Cheese
For Garnish
- 2 tablespoon Fresh Parsley, chopped
Instructions
- Prepare the Chicken: Season the boneless skinless chicken breasts evenly with salt and black pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest and retain its juices.
- Cook the Rice: In a medium saucepan, bring the chicken broth and a pinch of salt to a boil. Stir in the long-grain white rice, then cover and reduce heat to low. Simmer for 15-18 minutes, or until the rice has absorbed all the liquid and is fluffy. Remove from heat and keep covered until ready to serve.
- Make the Sauce: Using the same skillet used for searing chicken, melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about a minute to eliminate the raw flour taste. Gradually add whole milk and chicken broth while whisking continuously. Continue to cook and stir until the sauce thickens to a creamy consistency, approximately 3-4 minutes. Stir in garlic powder, onion powder, and smoked paprika to infuse flavor. Add grated Parmesan and shredded cheddar cheese, stirring until melted and smooth.
- Combine Everything: Return the seared chicken breasts to the skillet with the creamy sauce. Reduce to low heat and simmer for 10 minutes, allowing the chicken to soak up the flavors and the sauce to thicken slightly.
- Serve: Plate a generous serving of fluffy rice and top with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley for color and freshness. Optionally, sprinkle with cayenne pepper for a spicy kick.
Notes
- For extra flavor, add a sprinkle of cayenne pepper to the sauce.
- If the sauce becomes too thick, thin it with a splash of chicken broth or whole milk until desired consistency is reached.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat gently in the oven or microwave, adding a splash of milk or broth to maintain creaminess.
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
- For dairy-free variations, replace whole milk with plant-based milk and use dairy-free cheese alternatives.
Keywords: creamy chicken recipe, smothered chicken, chicken with rice, creamy chicken and rice, comfort food, southern chicken recipe
