Print

Best Smothered Chicken and Rice Recipe

Best Smothered Chicken and Rice Recipe
Print Recipe

This Smothered Chicken and Rice recipe is the ultimate comfort meal. Juicy, well-seasoned chicken breasts are cooked until golden, then smothered in a rich, creamy cheese sauce and served over fluffy rice. It’s hearty, filling, and perfect for family dinners when you want something warm, satisfying, and made from simple ingredients.

Ingredients

Scale

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 dried thyme

  • ½ cup shredded cheddar cheese

  • ½ cup grated Parmesan cheese

For Garnish

  • Fresh parsley, chopped

Instructions

1. Prepare the Chicken

Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, until golden brown and fully cooked. Remove from the skillet and set aside.

2. Cook the Rice

In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

3. Make the Creamy Sauce

In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.

Slowly pour in the milk and chicken broth, whisking constantly until smooth and thickened.

Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Continue stirring until the sauce is creamy and the cheese is fully melted.

4. Combine and Serve

Return the chicken to the skillet and spoon the creamy sauce over the top. Let it simmer for 2–3 minutes to warm everything through.

Serve the smothered chicken over the cooked rice and garnish with fresh parsley.

Notes

  • Chicken thighs can be used instead of breasts for extra juiciness.

  • Don’t rush the sauce: Whisk constantly to keep it smooth and lump-free.

  • Add veggies like mushrooms, spinach, or peas for extra flavor and nutrition.

  • Make it spicier with a pinch of cayenne or crushed red pepper flakes.

  • Great for leftovers: Store in an airtight container for up to 3 days.

Find it online: https://biteseason.com/best-smothered-chicken-and-rice-recipe/