Creamy Smothered Chicken and Rice
A comforting weeknight dinner featuring juicy chicken in a silky cheddar-Parmesan sauce, served over fluffy rice.
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts Choose even-thickness breasts for uniform cooking.
- 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 Stays fluffy and separate.
- 2 cups chicken broth (for the rice) Use low-sodium to control salt.
- ½ teaspoon salt (for rice)
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour Forms a roux with butter.
- 1 ½ cups whole milk Warming the milk slightly helps.
- ½ cup chicken broth (additional for sauce)
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese For melty richness.
- ½ cup grated Parmesan cheese Freshly grated for better melting.
- Fresh parsley (chopped for garnish)
Instructions
Preparation
- Pat the chicken breasts dry and season evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 4–5 minutes per side until golden brown and a crust forms, then remove to a plate and set aside.
Cooking the Rice
- In a medium saucepan, bring 2 cups chicken broth and ½ teaspoon salt to a boil. Stir in the rice, reduce heat to low, cover tightly, and simmer 15–18 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and fluff with a fork, then set aside covered.
Making the Sauce
- In the same skillet used for the chicken, lower the heat to medium and melt the butter.
- Whisk in the flour and cook 1–2 minutes until lightly golden and fragrant.
- Slowly whisk in the milk and ½ cup chicken broth, keeping the mix smooth. Stir in garlic powder, thyme, cheddar, and Parmesan, and cook 3–4 minutes until the sauce thickens.
Finishing Touches
- Nestle the seared chicken back into the skillet and spoon the sauce over each piece. Cover and simmer on low for 10 minutes until chicken reaches 165°F (74°C).
- Spoon the cooked rice onto plates and top with the smothered chicken and extra sauce. Sprinkle with chopped parsley.
Notes
For a silkier sauce, warm the milk slightly before whisking. Use a heavy-bottomed skillet to prevent burning.