Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe delivers tender, juicy chicken covered in a rich, creamy cheese sauce served over fluffy rice. It’s a comforting, satisfying meal that’s perfect for weeknight dinners or family gatherings.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons unsalted butter
• 1 ½ cups whole milk
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Garlic powder (to taste)
• Onion powder (to taste)
• Smoked paprika (to taste)
• Salt and pepper (to taste)
• Olive oil (for cooking)
• Flour (for roux, about 2 tablespoons)

Instructions

1. Step 1: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Step 2: In a saucepan, bring chicken broth to a boil with a pinch of salt. Add the rice, reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and liquid is absorbed.
3. Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in flour to form a smooth roux. Gradually add the milk while whisking continuously to avoid lumps. Stir in the garlic powder, onion powder, smoked paprika, cheddar cheese, and Parmesan cheese until the sauce is smooth and the cheeses have melted.
4. Step 4: Return the cooked chicken to the skillet, spoon the creamy cheese sauce over each piece, and let it warm through for a minute. Serve the smothered chicken hot over the cooked rice.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful dish.
• For extra creaminess, add a splash of heavy cream to the cheese sauce.
• Add sautéed mushrooms or onions to the sauce for more depth of flavor.
• Use low-sodium broth to control the saltiness of the dish.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook (about 40-45 minutes), so adjust the cooking time accordingly or cook it separately.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour in the roux with a gluten-free flour blend or cornstarch to make the sauce gluten-free.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

This Best Smothered Chicken and Rice recipe features tender, golden-brown chicken breasts smothered in a creamy, cheesy sauce made with cheddar and Parmesan cheeses. Paired with perfectly cooked long-grain white rice simmered in flavorful chicken broth, this comforting dish is ideal for a satisfying family meal.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil

Rice

• 1 cup long-grain white rice
• 2 cups chicken broth
• Salt, to taste

Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ½ cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Additional salt and pepper, to taste

Instructions

1. Season and cook chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside.
2. Cook the rice: In a separate saucepan, bring the chicken broth to a boil. Add a pinch of salt, then stir in the long-grain white rice. Reduce the heat to low, cover the pan, and let the rice simmer gently for 15-20 minutes, or until tender and the liquid has been absorbed.
3. Prepare the creamy sauce: Using the same skillet used for the chicken, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes until slightly golden. Gradually whisk in the whole milk to avoid lumps, stirring continuously until the sauce becomes smooth and starts to thicken. Add the shredded cheddar and grated Parmesan cheese, stirring until the cheeses have melted completely. Adjust seasoning with salt and pepper to taste.
4. Combine and serve: Return the cooked chicken breasts to the skillet, spoon the creamy cheese sauce over the chicken breasts, and heat through for 1-2 minutes. Serve the smothered chicken hot over the cooked white rice for a comforting and hearty meal.

Notes

• Use chicken thighs instead of breasts for a juicier, more flavorful option.
• Substitute whole milk with 2% or skim milk if a lighter sauce is preferred, but the sauce may be less rich.
• For extra creaminess, add a splash of heavy cream to the sauce.
• Adjust the seasoning in the sauce to your taste, adding a pinch of smoked paprika or black pepper for extra depth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: smothered chicken, chicken and rice, creamy chicken, cheesy chicken, skillet chicken, comfort food, easy dinner