Best Smothered Chicken and Rice Recipe – Creamy, Cheesy, and Packed with Flavor
Tender chicken breasts smothered in creamy, cheesy sauce and served over fluffy rice — this comfort food classic is rich, easy, and full of flavor.
- 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.
