Fluffy rice cooked in chicken broth for added flavor
Family-friendly and perfect for busy weeknights
One-skillet convenience with easy cleanup
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 1½ 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
Step 1 – Prepare the Chicken I start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Then I heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes per side until golden and cooked through. Once done, I set the chicken aside.
Step 2 – Cook the Rice In a separate saucepan, I bring the chicken broth and salt to a boil. I add the rice, reduce the heat, cover, and let it simmer for 15–20 minutes until tender. After cooking, I fluff the rice with a fork and keep it warm.
Step 3 – Make the Creamy Sauce Using the same skillet I cooked the chicken in, I melt butter over medium heat. I whisk in the flour and cook it for about 1–2 minutes to make a smooth roux. Then I gradually pour in the milk and chicken broth while whisking constantly until the mixture thickens. I stir in the garlic powder, thyme, cheddar cheese, and Parmesan cheese until the sauce is smooth and creamy.
Step 4 – Smother the Chicken I return the chicken breasts to the skillet and spoon the hot, cheesy sauce over the top, letting it all simmer together for a minute or two so the flavors blend.
Step 5 – Serve To serve, I spoon the rice onto plates and top with the smothered chicken and extra sauce. A sprinkle of fresh parsley adds a pop of color and freshness.
Servings and Timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Use Chicken Thighs I sometimes swap the breasts for boneless, skinless thighs—they stay extra juicy and bring a richer flavor.
Add Veggies Peas, baby spinach, or even sautéed mushrooms work really well mixed into the rice or the sauce.
Spice It Up A pinch of cayenne pepper or crushed red pepper flakes gives the sauce a nice kick.
Dairy-Free Option I use plant-based milk and cheese alternatives when I need a lighter or dairy-free version—it still turns out creamy and delicious.
Storage/Reheating
To Store I store any leftovers in an airtight container in the fridge for up to 3 days.
To Reheat I reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if needed.
FAQs
Can I use instant rice instead of long-grain rice?
Yes, but I adjust the cooking time and liquid based on the package instructions. I usually cook it separately so it doesn’t overcook.
Can I make this ahead of time?
Definitely. I prep the chicken and sauce in advance and reheat everything just before serving. I cook the rice fresh for the best texture.
Can I bake this instead of using the stovetop?
Yes, I sometimes assemble everything in a baking dish and bake at 350°F for 20 minutes, just to bring it all together and melt the cheese on top.
What’s the best cheese to use?
I love a combo of sharp cheddar and Parmesan, but I’ve also used mozzarella and Monterey Jack when I want a milder flavor.
How can I make this gluten-free?
To make it gluten-free, I use a gluten-free flour blend for the roux and make sure all other ingredients (especially broth and cheese) are labeled gluten-free.
Conclusion
This Smothered Chicken and Rice recipe is one of those dishes I come back to again and again. It’s warm, creamy, and comforting—everything I need from a homemade meal. From the juicy, seasoned chicken to the cheesy sauce and fluffy rice, every part of this dish comes together beautifully. It’s a true family favorite that’s both easy and satisfying.
Tender chicken breasts smothered in creamy, cheesy sauce and served over fluffy rice — this comfort food classic is rich, easy, and full of flavor.
Author:Emma
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Course
Method:Stovetop
Cuisine:American
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
For the Rice:
1 cup long-grain white rice
2 cups chicken broth
½ tsp salt
For the Creamy Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups whole milk
½ cup chicken broth
½ tsp garlic powder
¼ tsp 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 pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken 5–7 minutes per side, or until golden brown and cooked through. Set aside.
Cook the Rice:
In a saucepan, bring chicken broth and salt to a boil.
Add rice, reduce heat to low, cover, and simmer for 15–20 minutes, until tender. Fluff with a fork.
Make the Creamy Sauce:
In the same skillet used for the chicken, melt butter over medium heat.
Whisk in flour to create a roux; cook for 1–2 minutes.
Gradually add milk and chicken broth, whisking until smooth and thickened.
Stir in garlic powder, thyme, cheddar, and Parmesan. Cook until cheese is melted and sauce is creamy.
Combine and Serve:
Return chicken to skillet and spoon sauce over the top.
Serve warm over cooked rice and garnish with fresh parsley.
Notes
Substitute chicken breasts with boneless thighs for extra flavor.
Lighten it up by using low-fat milk or plant-based alternatives.
Stir in peas or spinach with the rice for added nutrients.
