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Creamy Smothered Chicken and Rice

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Tender chicken breasts are seasoned, seared, and then smothered in a velvety cheddar–Parmesan cream sauce, served over fluffy long-grain rice for the ultimate one-skillet comfort meal.

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 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, uncooked
  • 2 cups low-sodium chicken broth (for rice)
  • ½ tsp salt (for rice)
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup chicken broth (for sauce)
  • ½ tsp garlic powder (for sauce)
  • ¼ tsp dried thyme
  • ½ cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat chicken dry. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Transfer to a plate.
  3. In a saucepan, bring 2 cups broth and ½ tsp salt to a boil. Stir in rice, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Fluff, cover, and set aside.
  4. In the same skillet used for chicken, melt butter over medium heat. Whisk in flour; cook 1–2 minutes until lightly golden.
  5. Slowly whisk in milk and ½ cup broth until smooth. Stir in ½ tsp garlic powder, thyme, cheddar, and Parmesan. Simmer 3–4 minutes until thick and creamy.
  6. Return chicken (and juices) to skillet, spooning sauce over each piece. Cover and simmer on low 10 minutes or until chicken reaches 165 °F / 74 °C.
  7. To serve, spoon rice onto plates, top with a chicken breast, ladle extra sauce, and garnish with parsley.

Notes

  • Swap sharp cheddar with smoked gouda for deeper flavor.
  • Add sautéed mushrooms or spinach to the sauce for extra veg.
  • For gluten-free, replace flour with 1 Tbsp cornstarch mixed into cold milk before adding.
  • Leftovers keep 3–4 days chilled or 2 months frozen (store rice separately).
  • Reheat gently with a splash of milk to loosen the sauce.

Nutrition

Find it online: https://lauracooks.com/creamy-smothered-chicken-and-rice/