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Creamy smothered chicken served with rice in a savory sauce.

Creamy Smothered Chicken and Rice

A cozy one-pan dinner featuring tender seared chicken breasts in a cheesy herb-scented cream sauce served over fluffy long-grain rice, perfect for comforting meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice
  • 4 pieces 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 (for cooking rice)
  • ½ teaspoon salt (for rice)
For the Cream Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup chicken broth (additional, for sauce)
  • ½ teaspoon garlic powder (for sauce)
  • ¼ teaspoon thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Method
 

Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels and season both sides generously with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. If the breasts are uneven in thickness, pound them to an even thickness.
Sear the Chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown.
  3. Remove the chicken from the skillet and set aside.
Cook the Rice
  1. In a medium saucepan, bring chicken broth and salt to a boil.
  2. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes.
  3. Fluff with a fork and keep covered to stay warm.
Make the Creamy Sauce
  1. Melt butter in the same skillet over medium heat.
  2. Whisk in flour and cook for 1–2 minutes to form a roux.
  3. Gradually whisk in milk and additional chicken broth.
  4. Stir in garlic powder and thyme, cooking until the sauce thickens.
  5. Remove from heat and stir in cheese until melted.
Simmer Chicken in Sauce
  1. Return the chicken to the skillet, spooning sauce over to coat.
  2. Reduce heat to low, cover, and simmer for 10 minutes until chicken is cooked through.
Plate and Garnish
  1. Plate the cooked rice, top with chicken, and spoon sauce over everything.
  2. Garnish with fresh parsley and serve.

Notes

For a soupier version, add more liquid. Store leftovers in airtight containers for 3-4 days. Freeze sauce and chicken separately for best texture.