Description
This Creamy Smothered Chicken and Rice recipe offers a comforting and flavorful meal featuring tender seared chicken breasts served over fluffy white rice, all smothered in a rich, cheesy cream sauce infused with garlic and thyme. Perfect for a family dinner, this dish combines seared chicken, perfectly cooked rice, and a luscious homemade sauce for a satisfying, home-cooked experience.
Ingredients
Scale
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
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken breasts for 4-5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Cook Rice: In a medium saucepan, bring the chicken broth and salt to a gentle boil. Stir in the long-grain white rice, reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes or until the rice is tender and has absorbed the liquid. Once done, fluff the rice with a fork and keep it aside.
- Make Sauce: Using the same skillet used for the chicken, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour and cook for 1 to 2 minutes to create a roux. Slowly add the whole milk and chicken broth while continuously whisking until the mixture is smooth. Stir in garlic powder, dried thyme, shredded cheddar cheese, and grated Parmesan cheese. Continue cooking and stirring until the sauce thickens and the cheese has fully melted.
- Simmer Chicken: Return the seared chicken breasts back into the skillet with the creamy sauce. Spoon extra sauce over the top of the chicken to cover well. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for about 10 minutes, or until the chicken is cooked thoroughly and tender.
- Serve: To serve, plate a portion of the cooked rice on each plate. Top the rice with a chicken breast and generously spoon the creamy sauce over the top. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- For best results, use room temperature chicken breasts before searing to ensure even cooking.
- You can substitute whole milk with 2% milk for a lighter sauce, but whole milk provides better creaminess.
- Use freshly grated cheese to enhance the flavor and melting quality of the sauce.
- If the sauce becomes too thick, add a little extra chicken broth or milk to reach the desired consistency.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
