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Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.6 from 51 reviews

This Creamy Smothered Chicken and Rice recipe features tender seared chicken breasts simmered in a rich, cheesy sauce served over fluffy white rice. Flavored with garlic, smoked paprika, and herbs, this comforting one-pan meal is perfect for a cozy family dinner.

Ingredients

Scale

Chicken and Seasoning

  • 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

Rice

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon salt

Creamy Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Garnish

  • Fresh parsley, chopped

Instructions

  1. Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until a golden brown crust forms. Remove the chicken from the skillet and set aside.
  2. Cook Rice: In a medium saucepan, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
  3. Make Creamy Sauce: Using the same skillet, melt unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden, forming a roux. Gradually whisk in whole milk and 1/2 cup chicken broth, stirring constantly to prevent lumps. Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Continue cooking for 3-4 minutes until the sauce is thickened and the cheese is fully melted.
  4. Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spooning the creamy sauce over them. Cover the skillet and reduce the heat to low. Simmer for 10 minutes until the chicken is cooked through and tender.
  5. Serve: Plate the cooked fluffy rice and top with the smothered chicken breasts and creamy sauce. Garnish with freshly chopped parsley and serve immediately.

Notes

  • You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
  • For a lower-fat version, use low-fat milk and reduce cheese quantity.
  • Leftover smothered chicken and rice can be refrigerated and reheated within 2 days.
  • Add vegetables like peas or spinach to the sauce for extra nutrition.
  • Ensure chicken is fully cooked by checking that internal temperature reaches 165°F (75°C).

Keywords: creamy chicken, smothered chicken, chicken and rice, cheesy chicken recipe, comfort food, easy dinner

Find it online: https://busyrecipe.com/creamy-smothered-chicken-and-rice-recipe/