Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 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 (for rice); 1/2 teaspoon salt (for rice); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/2 cup chicken broth (for sauce); 1/2 teaspoon garlic powder (for sauce); 1/4 teaspoon thyme; 1/2 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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Creamy Smothered Chicken and Rice is my go-to comfort food when I want something warm, hearty, and satisfying without too much fuss. It features tender chicken breasts, seared to golden perfection, smothered in a velvety, cheesy sauce, and served over fluffy rice. This dish feels indulgent yet is simple enough to pull off on a busy weeknight.

Creamy Smothered Chicken and Rice

Why You’ll Love This Recipe

I like this recipe because it checks every box: fast, flavorful, and filling. With only 10 minutes of prep and a single skillet for the main components, cleanup is a breeze. The cheesy, garlicky sauce is irresistible, and the rice soaks up every drop perfectly. Whether I’m cooking for my family or having guests over, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
1 ½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

Prepare the Chicken
I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
Sear the Chicken
I heat olive oil in a large skillet over medium-high and cook the chicken for 4–5 minutes on each side until golden. I then remove it and set it aside.
Cook the Rice
In a medium saucepan, I bring the broth and salt to a boil, stir in the rice, reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Then I fluff it with a fork.
Make the Sauce
Using the same skillet, I melt the butter and whisk in the flour, cooking for 1–2 minutes. I slowly whisk in milk and broth until smooth. I stir in garlic powder, thyme, cheddar, and Parmesan, and let it cook until thick and creamy.
Combine Everything
I return the chicken to the skillet, spoon the sauce over it, cover, and simmer for 10 minutes on low until it’s tender and fully cooked.
Serve
I serve the creamy chicken over the rice and top it with freshly chopped parsley.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Add Veggies: Sometimes I mix in sautéed spinach or steamed broccoli for extra nutrition.
Swap Proteins: I’ve used boneless thighs or even turkey cutlets when I’m out of chicken breasts.
Spice It Up: For a little kick, I like to add cayenne pepper or crushed red pepper flakes to the sauce.
Different Cheeses: Gouda or mozzarella gives the sauce a twist and melts beautifully.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container for up to 3 days.

Freezer:
I freeze portions in sealed containers for up to 2 months and label them with the date.

To Reheat:

Oven: I preheat the oven to 350°F, cover the dish with foil, and bake for 20–25 minutes.
Microwave: I reheat in a microwave-safe dish on medium for 2–3 minutes, stirring halfway through.
Stovetop: I reheat in a skillet over low heat, stirring gently until warmed through.

FAQs

Can I use brown rice instead of white rice?

Yes, but I keep in mind that brown rice takes longer to cook and might need a bit more liquid.

What can I substitute for cheese in this recipe?

I’ve used dairy-free cheese and even nutritional yeast when cooking for dairy-sensitive guests—it still tastes rich and delicious.

How spicy is this recipe?

It’s not spicy at all. When I want a bit of heat, I stir in a pinch of cayenne or chili flakes.

Can I make this dish in advance?

Absolutely. I prepare it earlier in the day and reheat just before dinner. The flavors deepen over time, which I love.

Is there a vegetarian version of Creamy Smothered Chicken and Rice?

Yes. I’ve made it with thick slices of roasted cauliflower or mushrooms and used veggie broth instead of chicken broth.

Conclusion

Creamy Smothered Chicken and Rice is a classic that never disappoints. It’s flavorful, creamy, and filling—exactly what I crave after a long day. Whether I’m making it for the family or as a cozy dish for guests, it always hits the mark. With easy prep and big flavors, it’s a staple in my kitchen that I come back to again and again.