Best Smothered Chicken and Rice Recipe
There’s something truly comforting about a home-cooked meal that brings family and friends together. This Best Smothered Chicken and Rice Recipe combines tender, flavorful chicken with a creamy sauce served over fluffy rice, making it the perfect dish for any occasion. Whether it’s a cozy family dinner, a weekend gathering, or simply a desire to indulge in some heartwarming comfort food, this recipe ticks all the boxes. It brings warmth to the table and fills your home with delicious aromas that will have everyone eagerly waiting for dinner to be served.
What sets this dish apart is the rich, creamy sauce that envelops the chicken and rice, creating a symphony of flavors in every bite. The blend of spices gives the chicken a delightful kick while the melted cheeses create a luscious texture that will have your taste buds dancing with joy. This recipe is not just a dish; it’s a tradition waiting to happen, a chance to gather around the table and make cherished memories.
This is what the finished dish looks like when perfectly baked.
Ingredients
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
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
The ingredients are ready to go for a delicious and comforting meal!
Directions
-
Prepare the Chicken:
Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside. -
Cook the Rice:
In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed. Fluff with a fork. -
Make the Creamy Sauce:
In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually add milk and chicken broth, whisking until smooth and thickened. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted. -
Combine the Chicken and Rice:
Return the chicken to the skillet, spooning the creamy sauce over the top. Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.
Tips & Variations
- Ingredient Substitutions: You can substitute the chicken breasts with thighs for a juicier flavor. For a lighter option, use cauliflower rice instead of white rice.
- Optional Variations: Add some sautéed mushrooms or steamed broccoli to the creamy sauce for added texture and flavor.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until heated through, adding a splash of milk if needed for consistency.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
An inviting dish that is sure to delight your guests.
Smothered Chicken and Rice
Ingredients
- 4 pieces 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Method
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Cook the chicken for 5-7 minutes per side until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil.
- Add rice, reduce heat to low, and cover.
- Let it simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed.
- Fluff with a fork.
- In the same skillet used for the chicken, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Mix until the sauce is creamy and the cheese is fully melted.
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.