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Creamy Smothered Chicken and Rice

How to Make Creamy Smothered Chicken and Rice – Easy Dinner Idea

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Indulge in the comforting flavors of our creamy smothered chicken and rice, an easy dinner idea perfect for busy weeknights. This dish features tender chicken breasts simmered in a rich, creamy sauce made with garlic and herbs, all served over fluffy rice. With a preparation time of just 15 minutes and a cooking time of 30 minutes, you can have a delicious homemade meal ready in under an hour. Not only is this recipe kid-friendly, but it also allows for versatility in serving alongside your favorite vegetables or side dishes. Enjoy a satisfying and flavorful dinner that the whole family will love.

Ingredients

Scale
  • 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
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a medium pot, bring chicken broth and salt to a boil. Stir in the rice, cover, and simmer until tender (18-20 minutes).
  3. Heat olive oil in a large skillet over medium-high heat; cook the seasoned chicken for 6-7 minutes per side until golden brown. Remove from skillet.
  4. In the same skillet, melt butter and whisk in flour until lightly golden. Gradually add milk and chicken broth while whisking to thicken.
  5. Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted.
  6. Return the chicken to the skillet; spoon sauce over it and let simmer for 3-4 minutes.
  7. Serve over cooked rice garnished with chopped parsley.

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