There’s nothing quite like a warm, creamy plate of Smothered Chicken and Rice to make a meal feel like home. With tender pan-seared chicken breasts, buttery seasoned rice, and a rich, cheesy cream sauce, this dish brings bold flavor and soothing comfort in every bite.
This recipe has been a weeknight go-to in my kitchen for years. It’s one of those meals that feels special enough for company but is simple enough to prepare after a busy day. Inspired by classic American comfort food, it combines ingredients you likely already have on hand. Whether you’re feeding your family or serving guests, this Creamy Smothered Chicken and Rice delivers big flavor with minimal fuss.
Why You’ll Love This Creamy Smothered Chicken and Rice
- Rich, creamy, and full of flavor
- Made with everyday pantry ingredients
- One skillet for the sauce keeps cleanup easy
- Hearty and satisfying for any season
- Comforting without being overly heavy
Ingredients
This recipe serves 4 and includes three main components: seasoned chicken, fluffy rice, and a creamy cheese sauce.
For the Chicken
- 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
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How to Make Creamy Smothered Chicken and Rice
Step 1: Season and Sear the Chicken
Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side, or until golden brown. Transfer the chicken to a plate and set aside.
Step 2: Cook the Rice
In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and all the liquid has been absorbed. Fluff with a fork and set aside.
Step 3: Make the Creamy Sauce
In the same skillet you used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Slowly add the milk and chicken broth while whisking continuously to prevent lumps. Stir in garlic powder and thyme. Once the sauce begins to thicken, add the cheddar and Parmesan cheeses. Stir until melted and smooth.
Step 4: Combine and Smother
Return the seared chicken to the skillet. Spoon the creamy sauce over the top of the chicken. Cover and simmer on low heat for 10 minutes, or until the chicken is fully cooked and tender.
Step 5: Serve
Spoon the rice onto plates and top with a piece of smothered chicken and a generous ladle of sauce. Garnish with fresh chopped parsley and serve hot.
Tips for Success
- Use a meat thermometer to ensure the chicken reaches 165°F internally.
- Freshly grated cheese melts more smoothly than pre-shredded.
- For a deeper flavor, add a splash of white wine to the sauce before adding cheese.
- Swap cheddar for mozzarella or Gruyère if desired.
Variations and Additions
- Vegetable Boost: Stir in sautéed mushrooms, spinach, or peas to the sauce.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the cream sauce.
- Herb Swap: Try rosemary or sage in place of thyme for a different aromatic flavor.
- Low-Carb Option: Serve the smothered chicken over cauliflower rice or mashed cauliflower.
Make-Ahead and Storage
Make-Ahead: The chicken and sauce can be made up to one day in advance. Reheat gently and prepare fresh rice before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze individual portions (without rice) for up to 2 months. Thaw in the fridge overnight and reheat in a skillet over low heat.
Serving Suggestions
- Pair with a light green salad or steamed broccoli
- Serve with crusty bread to soak up extra sauce
- Add a glass of white wine like Chardonnay for an elegant touch
Share Your Experience
Did you try this Creamy Smothered Chicken and Rice? I’d love to hear how it turned out for you! Leave a comment below, share your photos, or let me know how you made it your own.
The Goods
Creamy Smothered Chicken and Rice
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Recipes
For the Chicken
- 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
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Season and Sear the Chicken
- Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side, or until golden brown. Transfer the chicken to a plate and set aside.
Step 2: Cook the Rice
- In a medium saucepan, bring the chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and all the liquid has been absorbed. Fluff with a fork and set aside.
Step 3: Make the Creamy Sauce
- In the same skillet you used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Slowly add the milk and chicken broth while whisking continuously to prevent lumps. Stir in garlic powder and thyme. Once the sauce begins to thicken, add the cheddar and Parmesan cheeses. Stir until melted and smooth.
Step 4: Combine and Smother
- Return the seared chicken to the skillet. Spoon the creamy sauce over the top of the chicken. Cover and simmer on low heat for 10 minutes, or until the chicken is fully cooked and tender.
Step 5: Serve
- Spoon the rice onto plates and top with a piece of smothered chicken and a generous ladle of sauce. Garnish with fresh chopped parsley and serve hot.
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