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Creamy Smothered Chicken and Rice
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Creamy Smothered Chicken and Rice

This rich and comforting Southern-style dish features tender, pan-seared chicken breasts smothered in a creamy, cheesy sauce, all served over fluffy, seasoned rice. It's a hearty, flavorful meal perfect for family dinners, weeknights, or cozy weekends.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Southern
Servings: 4
Calories: 590kcal

Ingredients

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 thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Instructions

  • Prepare the Chicken: Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, until golden brown. Remove and set aside.
  • Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
  • Make the Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
  • Gradually whisk in the milk and chicken broth, stirring until smooth. Add garlic powder, thyme, cheddar cheese, and Parmesan cheese. Stir and cook for 3–4 minutes until the sauce thickens and the cheese is melted.
  • Combine Everything: Return the chicken to the skillet, spoon the sauce over the top, cover, and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
  • Serve: Spoon the rice onto plates, top with the smothered chicken and creamy sauce, and garnish with fresh parsley. Serve immediately.
  • Notes
  • Browning the chicken before simmering enhances flavor and helps seal in moisture.
  • Use freshly shredded cheese for a smoother, meltier sauce.