Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe is a comforting dish that combines tender chicken breasts with a creamy, cheesy sauce served over fluffy rice. It’s a perfect meal for weeknights when you want something hearty and satisfying with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons unsalted butter
• 1 ½ cups whole milk
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Garlic powder (to taste)
• Onion powder (to taste)
• Smoked paprika (to taste)
• Salt and pepper (to taste)
• Olive oil (for cooking)

Instructions

1. Step 1: Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Step 2: In a saucepan, bring the chicken broth to a boil and add a pinch of salt. Stir in the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
3. Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in flour to create a roux and cook for about 1-2 minutes. Gradually add the milk while whisking continuously until the sauce is smooth and thickened.
4. Step 4: Stir in the shredded cheddar and Parmesan cheeses until melted. Adjust seasoning with salt, pepper, and any additional spices if needed.
5. Step 5: Return the cooked chicken breasts to the skillet and spoon the cheese sauce over them. Serve the smothered chicken hot over the cooked rice.

Tips & Variations

• For extra flavor, sauté some diced onions and garlic in the butter before adding the flour to the roux.
• Swap long-grain white rice for brown rice or cauliflower rice for a healthier alternative.
• Add cooked mushrooms or spinach to the sauce for added texture and nutrition.
• Use smoked gouda or Monterey Jack instead of cheddar for a different cheesy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and are even more tender and flavorful. Adjust cooking time to ensure they are fully cooked.

Is this recipe freezer-friendly?

You can freeze cooked smothered chicken and rice in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This Best Smothered Chicken and Rice recipe features tender, seasoned chicken breasts cooked to golden perfection and smothered in a rich, creamy cheese sauce. Served alongside fluffy long-grain white rice simmered in savory chicken broth, this comforting dish is perfect for a satisfying family meal.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil

Rice

• 1 cup long-grain white rice
• 2 cups chicken broth
• Salt, to taste

Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Season Chicken: Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over the chicken breasts to coat them thoroughly.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until they achieve a golden brown crust and are cooked through. Remove chicken from the skillet and set aside.
3. Cook Rice: In a separate saucepan, bring the chicken broth to a boil and season with salt. Add the long-grain white rice, reduce heat to low, cover with a lid, and simmer for 15-20 minutes or until the rice is tender and has absorbed the broth.
4. Make Cheese Sauce: Using the same skillet used for the chicken, melt the unsalted butter over medium heat. Whisk in the flour to create a smooth roux and cook for about 1-2 minutes without browning. Gradually whisk in the whole milk, stirring continuously until the sauce is smooth and thickened. Stir in the cheddar and Parmesan cheeses, and continue stirring until melted. Season the sauce with salt and pepper to taste.
5. Combine and Serve: Return the cooked chicken to the skillet with the cheese sauce, spooning sauce over each piece to coat. Serve the smothered chicken hot over the cooked rice for a delicious and comforting meal.

Notes

• Use chicken thighs instead of breasts for a juicier result.
• For a lower-calorie option, substitute whole milk with 2% milk or unsweetened almond milk.
• Add chopped fresh parsley or green onions as garnish for extra color and flavor.
• Leftover chicken and rice can be stored in the refrigerator for up to 3 days.

Keywords: smothered chicken, chicken and rice, creamy chicken recipe, cheese sauce chicken, easy dinner