Best Smothered Chicken and Rice Recipe
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.
- 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
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
- Season Chicken: Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over the chicken breasts to coat them thoroughly.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/best-smothered-chicken-and-rice-recipe/
