Smothered Chicken and Rice Recipe

Introduction

Smothered chicken and rice is a comforting, flavorful dish perfect for any night of the week. Tender chicken breasts cooked in a rich, cheesy sauce served over fluffy rice makes for a satisfying and hearty meal. This recipe brings together simple ingredients for a delicious home-cooked classic.

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 (to form roux, about 2 tablespoons)

Instructions

1. Step 1: Season the chicken breasts 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 to 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 the chicken broth to a boil with a pinch of salt. Add the rice, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and has absorbed the liquid.
3. Step 3: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour to make a roux and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the sauce is smooth and begins to thicken.
4. Step 4: Stir in the shredded cheddar and grated Parmesan cheeses, continuing to stir until melted and well combined. Adjust seasoning with salt and pepper if needed.
5. Step 5: Return the chicken breasts to the skillet and spoon the cheese sauce over them. Serve the smothered chicken hot over the cooked rice.

Tips & Variations

• For extra flavor, add sautéed onions or mushrooms to the sauce before adding the cheese.
• Use brown rice instead of white rice for a heartier texture, but increase cooking time accordingly.
• Substitute smoked paprika with regular paprika or cayenne pepper for a spicier kick.
• Leftover sauce makes a great base for creamy casseroles or pasta dishes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but cooking times will be longer. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with olive oil, use a dairy-free milk such as almond or oat milk, and replace the cheeses with vegan alternatives.

Smothered Chicken and Rice Recipe

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★★★★★

4.5 from 53 reviews

This Best Smothered Chicken and Rice recipe features tender, well-seasoned chicken breasts cooked to a golden brown and smothered in a creamy, cheesy sauce. Served over perfectly simmered long-grain rice, this comforting dish combines savory spices, rich cheeses, and a luscious sauce that brings everything together for a hearty meal perfect for any occasion.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Southern
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt, to taste
• Pepper, to taste
• 2 tablespoons olive oil (for cooking)

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 spices to taste (optional, such as more garlic powder or pepper)

Instructions

1. Season and Cook Chicken: Season the chicken breasts evenly on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken breasts. Cook for 5-7 minutes on each side until they achieve a golden brown color and are cooked through. Remove the chicken from the skillet and set aside.
2. Cook the Rice: In a saucepan, bring the chicken broth and a pinch of salt to a boil. Add the long-grain white rice, reduce the heat to low, cover the pan, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Keep warm.
3. Prepare the Cheese Sauce: Using the same skillet, melt the unsalted butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste. Gradually pour in the whole milk while whisking continuously to prevent lumps and form a smooth sauce. Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and the sauce is creamy. Adjust seasoning with additional spices if desired.
4. Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the creamy cheese sauce generously over the chicken, and allow everything to warm through for a couple of minutes. Serve the smothered chicken hot over the bed of tender white rice for a delicious and satisfying meal.

Notes

• For extra flavor, you can marinate the chicken for 30 minutes before cooking.
• Use whole milk for a richer sauce; you may substitute with 2% milk but the sauce will be less creamy.
• Make sure to whisk the sauce continuously when adding milk to prevent lumps.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Adding steamed vegetables on the side pairs well with this dish for a balanced meal.

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