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Creamy Smothered Chicken and Rice Comfort Food Dinner
Emily

Creamy Smothered Chicken and Rice Delight

A comforting dish of juicy seared chicken breasts smothered in a rich, cheesy cream sauce and served over fluffy rice. Perfect for weeknights when you want something hearty, flavorful, and satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Comfort Food, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 0.5 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup chicken broth
  • 0.5 tsp garlic powder
  • 0.25 tsp thyme
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • fresh parsley, chopped (for garnish)

Equipment

  • Large skillet with lid
  • medium saucepan with lid
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. In a large skillet, heat olive oil over medium-high heat and sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
  3. In a medium saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender. Fluff with a fork and set aside.
  4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
  5. Gradually whisk in milk and chicken broth, creating a smooth sauce. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook 3–4 minutes until thick and creamy.
  6. Return the chicken to the skillet and spoon sauce over the top. Cover and simmer on low for 10 minutes until chicken is fully cooked and tender.
  7. Serve rice on plates, top with smothered chicken and sauce, and garnish with fresh parsley.

Notes

For extra richness, substitute half-and-half for the milk. You can also use brown rice, though the cooking time will increase. Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove.