Creamy Smothered Chicken and Rice Recipe

Introduction

Creamy Smothered Chicken and Rice is a comforting, hearty meal that combines tender chicken breasts with rich, velvety sauce served over fluffy rice. This easy dish is perfect for a satisfying weeknight dinner that everyone will enjoy.

Ingredients

• 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

Instructions

1. Step 1: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add the rice and toast for 1-2 minutes, stirring constantly to prevent burning.
4. Step 4: Pour in 2 cups of chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
5. Step 5: While rice cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden to form a roux.
6. Step 6: Gradually whisk in whole milk and 1/2 cup chicken broth, stirring constantly until the sauce thickens and becomes creamy.
7. Step 7: Return the cooked chicken to the skillet with the rice, then pour the creamy sauce over the chicken and rice. Cover and simmer for 5 minutes to heat through and meld flavors.
8. Step 8: Serve warm, spooning extra sauce over the chicken and rice for maximum creaminess.

Tips & Variations

• For extra flavor, add sautéed mushrooms or diced onions to the sauce.
• Use chicken thighs instead of breasts for juicier meat.
• Swap whole milk for heavy cream for a richer sauce.
• Add fresh herbs like thyme or parsley for a bright finish.

Storage

Store leftover creamy smothered 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 brown rice requires a longer cooking time and more liquid. Adjust cooking time accordingly and ensure the rice is fully tender before serving.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the butter with a dairy-free alternative and use unsweetened almond or oat milk. Thicken the sauce with a gluten-free flour or cornstarch instead of all-purpose flour.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.5 from 139 reviews

This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts cooked together with fluffy long-grain white rice in a rich and creamy sauce. The dish is both comforting and satisfying, perfect for a hearty family meal that combines savory spices, smooth gravy, and tender rice all in one skillet.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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

Rice and Broth

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt

Creamy Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth

Instructions

1. Season Chicken: Pat the chicken breasts dry and season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper to taste.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes per side, until golden brown but not fully cooked through. Remove chicken from skillet and set aside.
3. Cook Rice: In the same skillet, add the uncooked long-grain white rice and toast for 1-2 minutes, stirring frequently. Then add 2 cups chicken broth and 1/2 teaspoon salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
4. Prepare Creamy Sauce: While the rice cooks, in a separate saucepan melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes until bubbly and golden. Gradually whisk in 1 1/2 cups whole milk and 1/2 cup chicken broth, stirring constantly until sauce thickens and becomes smooth.
5. Combine and Finish Cooking: Once rice is tender, nestle the seared chicken breasts back into the skillet on top of the rice. Pour the creamy sauce evenly over the chicken and rice. Cover and cook on low heat for an additional 10-12 minutes, or until the chicken is fully cooked through (internal temperature 165°F) and the flavors meld together.
6. Serve: Remove from heat and let rest for a few minutes before serving. Spoon generous portions of creamy smothered chicken and rice onto plates and enjoy warm.

Notes

• For a thicker sauce, cook the roux a little longer before adding liquid.
• You can substitute chicken breasts with thighs for juicier results.
• If you prefer, use low-fat milk instead of whole milk for a lighter sauce.
• Adjust seasoning to taste, adding more smoked paprika or garlic powder if desired.
• Make sure to not overcook the chicken when searing as it will finish cooking in the sauce.

Keywords: Creamy chicken and rice, smothered chicken, easy chicken dinner, one-pan chicken recipe, creamy chicken sauce