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EASY CREAMY SMOTHERED CHICKEN AND RICE plated on white cloth with glass of water, warm tones
Thomas Baker

Easy Creamy Smothered Chicken and Rice: Must-Try Recipe

Enjoy this easy creamy smothered chicken and rice, a comforting southern-inspired dish that combines tender chicken breasts with a rich, cheesy sauce served over perfectly cooked rice. Ideal for quick meals with rice and a fantastic use of canned cream of chicken style ingredients, this recipe is a must-try for weeknight dinners or special gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

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
  • 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)

Method
 

  1. Prepare the Chicken: Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
  3. Cook the Rice: Bring chicken broth and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed. Fluff with fork and set aside.
  4. Make the Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
  5. Gradually add milk and chicken broth, whisking constantly to make smooth sauce. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook 3-4 minutes until thickened and cheese melted.
  6. Combine Everything: Return chicken to skillet, spoon sauce over top. Cover and simmer on low for 10 minutes until chicken is cooked through.
  7. Serve: Plate rice, top with smothered chicken and sauce. Garnish with fresh parsley and serve immediately.

Notes

  • For extra flavor, marinate chicken for 30 minutes before cooking. Leftovers store well in refrigerator for up to 3 days. Reheat gently to maintain creaminess.