Best Smothered Chicken and Rice Recipe

There’s nothing quite like the comfort of a hearty, home-cooked meal, and our Best Smothered Chicken and Rice recipe rises to the occasion beautifully. With tender chicken breasts enveloped in a creamy, cheesy sauce, and served over fluffy rice, this dish promises to be a family favorite at first bite. Perfect for weeknight dinners or special gatherings, it brings warmth to your table and satisfaction to every plate.

What makes this dish truly special is its blend of flavors and textures that create a symphony in your mouth. The smoky notes from the paprika, combined with the richness of the cheese sauce, make for an irresistible combination. Plus, it’s easy enough to prepare on a busy weekday yet impressive enough to serve when you have guests. Your loved ones will keep coming back to this recipe, and you’ll cherish the moments shared around the dinner table.

This is what the finished dish looks like when perfectly baked.

Ingredients

For the Chicken:

• 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
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Gather the ingredients to get started on this delicious dish!

Directions

1. Prepare the Chicken:

   • Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
   • In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

2. Cook the Rice:

   • In a separate saucepan, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.

3. Make the Creamy Sauce:

   • In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk continuously for 1-2 minutes to make a roux.
   • Gradually add 1 1/2 cups of whole milk and 1/2 cup of chicken broth, whisking until smooth and thickened.
   • Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.

4. Combine the Chicken and Rice:

   • Return the chicken to the skillet, spooning the creamy sauce over the top.
   • Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.

Tips & Variations

• Ingredient Substitutions: You can use skinless thighs instead of chicken breasts for a juicier option. For a lighter version, substitute half-and-half for the whole milk.
• Optional Variations: Add vegetables like spinach or broccoli to the sauce for extra nutrition. You can also spice it up with a pinch of cayenne pepper or crushed red pepper flakes.
• Storage or Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if the sauce thickens.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4
• Difficulty level: Easy

This dish is a comforting, creamy delight that is sure to please the entire family.