Why Make This Recipe
Creamy Smothered Chicken and Rice is a comforting and satisfying dish that’s perfect for family dinners or when you want to impress your guests. With a rich and creamy sauce enveloping tender chicken and fluffy rice, it brings both flavor and heartiness to the table. This recipe is simple to follow and uses staple ingredients, making it easy to whip up even on busy nights.
How to Make Creamy Smothered Chicken and Rice
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
- ½ teaspoon salt (for rice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth (for sauce)
- ½ teaspoon garlic powder (for sauce)
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions:
- 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. Cook the chicken for 6–7 minutes on each side until golden brown. Remove the chicken and set it aside.
- In a pot, combine the rice, chicken broth, and ½ teaspoon of salt. Bring to a boil, then cover and simmer for about 18–20 minutes. Fluff the rice with a fork when done.
- In the same skillet, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1–2 minutes. Gradually add whole milk and ½ cup of chicken broth, whisking to prevent lumps. Mix in the garlic powder, thyme, cheddar, and Parmesan. Cook until the sauce thickens, about 5 minutes.
- Return the chicken to the skillet, spoon the sauce over the chicken, and let it simmer together for 3–5 minutes. Serve the chicken and sauce over the cooked rice, garnished with chopped parsley.
How to Serve Creamy Smothered Chicken and Rice
Serve this dish hot, placing a generous portion of creamy chicken on a bed of rice. You can add extra chopped parsley on top for a fresh touch. This meal pairs well with a side of steamed vegetables or a simple green salad for a complete dinner experience.
How to Store Creamy Smothered Chicken and Rice
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through. You may want to add a splash of milk to loosen the sauce if it thickens during storage.
Tips to Make Creamy Smothered Chicken and Rice
- Make sure not to overcrowd the skillet when cooking the chicken to ensure even browning.
- If you want extra flavor, consider marinating the chicken in the spices for a few hours or overnight.
- Feel free to add additional vegetables like spinach or bell peppers to the sauce for more nutrition and color.
Variation
You can customize this recipe by using different types of cheese, such as mozzarella or gouda. You can also substitute chicken with turkey or tofu for a different protein option. For a spicy kick, add crushed red pepper flakes to the sauce.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and liquid accordingly, as brown rice takes longer to cook.
Can I freeze Creamy Smothered Chicken and Rice?
Yes, you can freeze it. Just make sure to store it in a freezer-safe container, and it can last for up to 2 months. Thaw it in the refrigerator before reheating.
What can I serve with Creamy Smothered Chicken and Rice?
This dish goes well with a variety of sides, such as steamed broccoli, sautéed green beans, or a crisp garden salad.
