I bring together tender, seasoned chicken smothered in a velvety cheese sauce, all served over fluffy long-grain rice. It’s rich, comforting, and ideal for a cozy dinner or gathering.

Why You’ll Love This Recipe

I find this dish irresistible because it’s true comfort food—creamy, cheesy, and packed with flavor. It uses simple pantry staples, cooks in just one skillet plus a saucepan for the rice, and only requires basic kitchen tools. I can customize it easily by changing seasonings, cheese blends, or adding veggies.

ingredients

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

4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
1 cup long-grain white rice
2 cups chicken broth (for rice)
½ tsp salt (for rice)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups whole milk
½ cup chicken broth (for sauce)
½ tsp garlic powder
¼ tsp dried thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

directions

I season the chicken on both sides with garlic and onion powders, smoked paprika, salt, and pepper.
I heat olive oil in a large skillet over medium-high heat, sear the chicken 4–5 minutes per side until golden, then set it aside.
I cook the rice in a saucepan by bringing chicken broth and salt to a boil, adding rice, reducing heat, covering, and simmering 15–18 minutes until absorbed. I fluff it and keep it covered.
In the same skillet, I melt butter, whisk in flour, and cook for 1–2 minutes until lightly golden.
I slowly whisk in milk and chicken broth, then stir in garlic powder, thyme, cheddar, and Parmesan, cooking until the sauce thickens (about 3–4 minutes).
I return the chicken to the skillet, spoon sauce over it, cover, and simmer on low for 10 minutes until fully cooked and tender.
I serve by plating the rice, topping it with a chicken breast, ladling over sauce, and garnishing with parsley.

Servings and timing

This recipe yields 4 servings.

Prep time: ~10 minutes
Rice cooking: 15–18 minutes
Sauce-making: ~5–6 minutes
Final simmer: 10 minutes
Total time: about 40–45 minutes.

Variations

I sometimes mix sharp cheddar with smoked gouda for extra depth.
Sautéed mushrooms, caramelized onions, or spinach make a flavorful addition to the sauce.
To lighten it, I swap in low-fat milk or reduce the amount of cheese while keeping the flavor balanced.

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 3–4 days.
Freezer: I freeze the chicken and sauce (separately from rice) for up to 2 months.
Reheat: I warm it on the stovetop over low heat, adding a splash of milk to loosen the sauce; or microwave with a damp paper towel, stirring halfway through to heat evenly.

FAQs

Can I use a different cut of chicken?

I can use bone-in thighs—just adjust the cooking time and ensure they reach 165°F before serving.

What if I want gluten-free?

I substitute the flour with a gluten-free blend or cornstarch to make the sauce thick and creamy.

How do I fix a sauce that’s too thick?

I whisk in a splash of milk or broth until it reaches the desired consistency.

Can this be made ahead?

Yes—I prepare the sauce and rice ahead, refrigerate separately, then reheat and combine with the chicken before serving.

Can I swap rice for another base?

Definitely. Mashed potatoes, egg noodles, or quinoa all pair wonderfully with this creamy chicken.

Conclusion

This Creamy Smothered Chicken and Rice recipe delivers a satisfying, flavorful meal without fuss. It’s a perfect blend of ease and comfort—ideal for busy nights or when I’m craving something indulgent yet homemade. I customize it to my liking, prep ahead if needed, and enjoy every creamy, savory bite.