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Creamy Smothered Chicken and Rice recipe
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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice is a rich and cozy Southern-inspired dish featuring juicy chicken breasts seared and simmered in a cheesy, velvety sauce. Served over tender, seasoned rice, this satisfying one-skillet meal is perfect for family dinners or casual entertaining.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Southern
Keyword: comfort food, one-pan meal, creamy chicken and rice, skillet chicken, smothered chicken, southern chicken recipe
Servings: 4
Calories: 610kcal

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

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon salt

For the Creamy Sauce:

  • 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 dried thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Instructions

  • Prepare the Chicken: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden brown. Remove from the skillet and set aside.
  • Cook the Rice: In a medium saucepan, bring chicken broth and salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender and broth is absorbed. Fluff with a fork and set aside.
  • Make the Creamy Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until slightly golden.
  • Gradually whisk in the milk and chicken broth, creating a smooth sauce. Add garlic powder, thyme, cheddar cheese, and Parmesan cheese. Stir and cook for 3–4 minutes until thickened and cheese is fully melted.
  • Return the seared chicken breasts to the skillet, spoon sauce over the top, cover, and simmer on low for 10 minutes until the chicken is cooked through and tender.
  • Plate the rice, top with smothered chicken and sauce, and garnish with fresh parsley. Serve immediately.

Notes

Browning the chicken creates a flavorful crust and locks in moisture.
Add sautéed mushrooms or spinach for a flavor and veggie boost.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to keep the sauce creamy.