Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice is a comforting Southern-style dinner made with tender chicken breasts simmered in a rich, cheesy cream sauce and served over fluffy rice.
Equipment
- large skillet
- saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Season both sides of the chicken breasts evenly with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- In a saucepan, bring the chicken broth to a boil. Add the rice, stir, cover, and simmer on low heat for 15–18 minutes until tender and fluffy.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk, stirring constantly, until the sauce thickens. Add garlic powder, onion powder, and smoked paprika.
- Stir in the Parmesan and cheddar cheese until melted and smooth.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer on low heat for 10 minutes until fully cooked and tender.
- Spoon rice onto plates, top with smothered chicken and sauce, and garnish with fresh parsley.
Notes
Stir the sauce constantly to prevent lumps and add a splash of broth or milk if it thickens too much. Let the chicken rest briefly before serving for maximum juiciness.