Creamy Smothered Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
