Why Make This Recipe
Creamy Smothered Chicken and Rice is a warm and satisfying dish that brings comfort to any dinner table. The combination of tender chicken, creamy sauce, and fluffy rice makes it a family favorite. It’s simple to prepare and can easily feed a crowd, making it perfect for weeknight dinners or special occasions. Furthermore, this recipe is adaptable and can be made in under an hour, saving you time while delivering a delicious meal.
How to Make Creamy Smothered Chicken and Rice
Ingredients:
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
Cook the Rice: In a separate pot, combine the rice, chicken broth, and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
Make the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden. Gradually add the whole milk and chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook, stirring occasionally, until the sauce has thickened and the cheese has melted, about 5 minutes.
Combine and Serve: Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken. Let it simmer together for 3-5 minutes to allow the chicken to absorb some of the sauce. Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
How to Serve Creamy Smothered Chicken and Rice
Serve the creamy smothered chicken hot over the fluffy rice. You can add a side of steamed vegetables or a simple salad for a balanced meal. This dish is fantastic for family dinners and can also be served at gatherings or potlucks.
How to Store Creamy Smothered Chicken and Rice
Allow any leftovers to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove, adding a splash of milk if the sauce thickens too much.
Tips to Make Creamy Smothered Chicken and Rice
- Make sure not to overcrowd the skillet when cooking the chicken, as this can prevent browning.
- Feel free to use brown rice instead of white rice for a more nutritious option, but adjust the cooking time and liquid ratio accordingly.
- For extra flavor, add sautéed onions or mushrooms to the creamy sauce.
Variation
You can add vegetables like broccoli, spinach, or bell peppers to the sauce for added nutrition and flavor. Experimenting with different cheeses, like mozzarella or gouda, can also give this dish a twist!
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can, but make sure to fully thaw the chicken before cooking for even results.
2. Can I make this dish ahead of time?
Yes! You can prepare everything ahead of time and assemble the dish just before serving. Just keep the chicken, rice, and sauce separate until ready to serve.
3. Is this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener. Ensure that all sauces and broth are gluten-free as well.
Creamy Smothered Chicken and Rice
Ingredients
Method
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through.
- Remove from the skillet and set aside to rest.
- In a separate pot, combine the rice, chicken broth, and salt.
- Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed.
- Fluff with a fork and set aside.
- In the same skillet used for the chicken, melt butter over medium heat.
- Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.
- Gradually add the whole milk and chicken broth, whisking constantly to prevent lumps.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Cook, stirring occasionally, until the sauce has thickened and the cheese has melted, about 5 minutes.
- Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken.
- Let it simmer together for 3-5 minutes to allow the chicken to absorb some of the sauce.
- Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.