Creamy Smothered Chicken & Rice – Easy Chicken Dinner Recipe
A cozy, cheesy skillet meal: golden-seared chicken finished in a velvety cheese sauce and served over fluffy rice. Easy enough for weeknights, comforting enough for weekend company.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
Rice
- 1 cup long-grain white rice
- 2 cups chicken stock (or broth)
- ½ tsp salt
Creamy sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup additional chicken stock
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar
- ½ cup grated Parmesan
- Chopped fresh parsley, for finishing
Instructions
1. Season the chicken.
Pat the chicken dry and coat both sides with garlic powder, onion powder, smoked paprika, salt and pepper.
2. Brown the chicken.
Warm the olive oil in a large skillet over medium-high heat. Sear the breasts until they develop a golden crust, about 4–5 minutes per side. Remove the chicken to a plate and set aside.
3. Cook the rice.
Bring the chicken stock and salt to a boil in a medium saucepan. Stir in the rice, lower the heat, cover, and simmer until tender and the liquid is absorbed, about 15–18 minutes. Fluff with a fork and keep warm.
4. Make the roux.
In the same skillet you used for the chicken, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes, stirring, until it smells slightly nutty and turns a pale gold.
5. Build the sauce.
Slowly whisk in the milk and the extra chicken stock until smooth. Add the garlic powder and thyme. Bring to a gentle simmer, stirring until the mixture thickens.
6. Add the cheese.
Stir in the shredded cheddar and grated Parmesan until the sauce is glossy and the cheeses have melted.
7. Finish the chicken.
Nestle the seared chicken back into the sauce. Spoon sauce over each breast, cover the pan, and reduce heat to low. Simmer about 10 minutes, or until the chicken is cooked through and tender.
8. Serve.
Spoon rice onto plates, top with a chicken breast, and ladle extra creamy sauce over everything. Sprinkle with chopped parsley and serve right away.
Notes
Notes & quick tips
Rest the meat: Let the chicken sit a few minutes after cooking to keep it juicy.
Adjust consistency: If the sauce becomes too thick, whisk in a splash of milk or broth until it loosens.
No lumps: Whisk constantly when adding liquids to the roux to prevent lumps.
Flavor boost: Finish with a squeeze of lemon or a pinch of smoked paprika for extra brightness.
Leftovers: Store in an airtight container up to 3 days; reheat gently on the stove with a little extra broth.
Bold tip: Sear the chicken well — that caramelized crust adds big flavor to the finished dish.
