Why Make This Recipe
Creamy Smothered Chicken and Rice is a comforting dish that brings warmth and satisfaction to any family meal. The creamy sauce, paired with tender chicken and fluffy rice, makes for a delightful dinner that everyone will love. It’s not only delicious but also easy to prepare, making it perfect for weeknight dinners or special occasions.
How to Make Creamy Smothered Chicken and Rice
Ingredients
- 4 boneless (skinless chicken breasts)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper (to taste)
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley (chopped, for garnish)
Directions
Step 1: Sear the Chicken
Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat and add the chicken. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Cook the Rice
In the same skillet, add the rice and toast it slightly for about 1 minute. Then, pour in 2 cups of chicken broth and ½ tsp salt. Bring it to a boil, then reduce the heat to low, cover, and let it cook for 15-20 minutes or until the rice is tender.
Step 3: Make the Creamy Sauce
In another small saucepan, melt the butter over medium heat. Add the flour and stir to make a roux. Gradually whisk in the whole milk and ½ cup of chicken broth. Add in the garlic powder and dried thyme, continuing to whisk until the sauce thickens. Remove it from heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
Step 4: Smother the Chicken
Once the rice is done, return the seared chicken to the skillet over the rice. Pour the creamy cheese sauce over the chicken and rice. Cover and let it heat through for about 5 minutes.
Step 5: Serve
Garnish with fresh parsley and serve hot for a hearty meal.
How to Serve Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice is best served warm. You can plate the chicken and spoon the creamy rice and sauce over it. Pair it with a fresh green salad or steamed vegetables for a complete meal. Enjoy it with family or friends, and watch them love every bite!
How to Store Creamy Smothered Chicken and Rice
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. When ready to eat, reheat in the microwave or on the stovetop until warmed through. You may need to add a splash of milk or broth to loosen the sauce.
Tips to Make Creamy Smothered Chicken and Rice
- For extra flavor, consider marinating the chicken in your favorite spices a few hours before cooking.
- You can add veggies like broccoli or peas into the dish for added nutrition and color.
- Adjust the cheese types according to your preference. Mozzarella or Fontina cheese can also work well.
Variation
You can easily make this dish your own! Substitute chicken with turkey or use plant-based protein for a vegetarian option. You can also swap the rice for quinoa or cauliflower rice for a healthier alternative.
FAQs
Q1: Can I make this dish ahead of time?
A1: Yes, you can prepare the chicken and sauce ahead of time and store them separately. Then, combine and reheat before serving.
Q2: Can I use brown rice instead?
A2: Yes, but you will need to adjust the cooking time since brown rice takes longer to cook than white rice.
Q3: What can I use instead of chicken broth?
A3: You can use vegetable broth for a lighter taste or even water if you don’t have broth on hand. However, this may impact the flavor.
Creamy Smothered Chicken and Rice
Ingredients
Method
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat and add the chicken.
- Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the rice and toast it slightly for about 1 minute.
- Pour in 2 cups of chicken broth and ½ tsp salt.
- Bring it to a boil, then reduce the heat to low, cover, and let it cook for 15-20 minutes or until the rice is tender.
- In another small saucepan, melt the butter over medium heat.
- Add the flour and stir to make a roux.
- Gradually whisk in the whole milk and ½ cup of chicken broth.
- Add in the garlic powder and dried thyme, continuing to whisk until the sauce thickens.
- Remove it from heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
- Once the rice is done, return the seared chicken to the skillet over the rice.
- Pour the creamy cheese sauce over the chicken and rice.
- Cover and let it heat through for about 5 minutes.
- Garnish with fresh parsley and serve hot for a hearty meal.