I love this recipe because it’s simple yet feels indulgent. The creamy sauce brings the perfect balance of richness and savory depth, while the chicken stays juicy and tender. It’s a complete one-pan meal that doesn’t require complicated ingredients or hours in the kitchen. I also love how versatile it is—I can easily tweak it for dietary needs by swapping ingredients or adding veggies to make it even heartier.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken 4 pieces Boneless Skinless Chicken Breasts 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Smoked Paprika to taste Salt to taste Black Pepper 2 tablespoons Olive Oil
For the Rice 1 cup Long-Grain White Rice 2 cups Chicken Broth 1 teaspoon Salt
For the Creamy Sauce 4 tablespoons Unsalted Butter 1/4 cup All-Purpose Flour 2 cups Whole Milk 1/2 cup Grated Parmesan Cheese 1 cup Shredded Cheddar Cheese 1 teaspoon Thyme 2 tablespoons Fresh Parsley
Directions
I start by coating the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. I heat olive oil in a skillet over medium-high heat and sear the chicken for about 4 to 5 minutes on each side until golden brown and nearly cooked through.
Meanwhile, in a saucepan, I bring the chicken broth and salt to a boil. I stir in the rice, reduce the heat, cover, and let it simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed.
Once the chicken is browned, I remove it from the skillet and melt the butter in the same pan. I whisk in the flour, cooking for about 1 to 2 minutes until it forms a roux. Then I gradually add the milk, whisking constantly until the sauce thickens and becomes creamy.
I stir in the Parmesan, cheddar cheese, and thyme, letting the cheeses melt completely. Then I return the chicken to the skillet, spoon the sauce over it, cover, and let it simmer on low for about 10 minutes until the chicken is fully cooked and coated in the sauce.
To serve, I plate the fluffy rice, top it with the creamy smothered chicken, and sprinkle fresh parsley on top for a burst of color and freshness.
Servings and Timing
This recipe serves 4 people. The total time is around 45 minutes, with 15 minutes for prep and 30 minutes for cooking. Each serving has about 550 calories, making it a hearty but balanced dinner option.
Variations
I like to change things up depending on what I have in my kitchen. Sometimes I use boneless chicken thighs instead of breasts for extra juiciness. When I want more vegetables, I add sautéed mushrooms, spinach, or broccoli to the sauce. For a lighter version, I use low-fat milk and skip the cheddar, relying on Parmesan for flavor. I’ve even made it with brown rice or quinoa for a healthier twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice together in a skillet over low heat with a splash of milk or broth to loosen the sauce. If I’m in a hurry, I microwave it in short intervals, stirring occasionally to heat evenly. This dish also freezes well for up to 2 months—just thaw it overnight before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless thighs—they stay tender and flavorful in the creamy sauce.
How do I keep the sauce from getting too thick?
I add a splash of milk or broth as it simmers if I want a looser consistency.
Can I make this with cooked or leftover rice?
Yes, I just reheat the rice and serve the smothered chicken on top—it saves time and works perfectly.
What can I use instead of Parmesan cheese?
I sometimes use nutritional yeast or extra cheddar for a different but equally delicious flavor.
Can I make it dairy-free?
Yes, I use dairy-free butter, plant-based milk, and vegan cheese for a creamy, dairy-free option.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) with a meat thermometer.
Can I add vegetables to the sauce?
Absolutely. I like adding spinach, peas, or mushrooms to make it more nutritious.
Can I use cornstarch instead of flour for the sauce?
Yes, I mix cornstarch with cold milk before adding it to the pan for a gluten-free version.
Does this recipe work with brown rice?
Yes, but I cook brown rice separately since it takes longer to cook than white rice.
Can I make it ahead of time?
Yes, I prepare the sauce and chicken in advance, then reheat and serve it over fresh rice.
Conclusion
I love making this Creamy Smothered Chicken and Rice when I want something hearty and comforting without spending too long in the kitchen. The rich sauce, tender chicken, and fluffy rice come together beautifully for a meal that always hits the spot. Whether it’s a busy weeknight or a cozy weekend dinner, this dish never fails to bring warmth and satisfaction to the table.
Creamy Smothered Chicken and Rice is a comforting, hearty dish made with tender seared chicken breasts smothered in a rich, cheesy cream sauce and served over fluffy white rice. It’s the ultimate cozy dinner that’s simple to make yet full of flavor and warmth.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 Boneless Skinless Chicken Breasts
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika
Salt, to taste
Black Pepper, to taste
2 tablespoons Olive Oil
1 cup Long-Grain White Rice
2 cups Chicken Broth
1 teaspoon Salt
4 tablespoons Unsalted Butter
1/4 cup All-Purpose Flour
2 cups Whole Milk
1/2 cup Grated Parmesan Cheese
1 cup Shredded Cheddar Cheese
1 teaspoon Thyme
2 tablespoons Fresh Parsley (chopped)
Instructions
Season 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 on each side until golden brown. Remove and set aside.
In a saucepan, bring chicken broth and 1 teaspoon salt to a boil. Stir in the rice, cover, reduce heat, and simmer for 15–18 minutes until tender and liquid is absorbed.
In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually add milk, whisking constantly until the sauce thickens and becomes creamy.
Stir in Parmesan cheese, cheddar cheese, and thyme until melted and smooth.
Return the chicken to the skillet, spoon sauce over the top, cover, and simmer on low heat for about 10 minutes until the chicken is cooked through and coated in sauce.
To serve, place a bed of cooked rice on each plate, top with smothered chicken, and garnish with chopped parsley.
Notes
Use boneless chicken thighs for a juicier version.
Add vegetables like spinach, peas, or mushrooms for extra nutrition.
For a lighter sauce, use low-fat milk and skip the cheddar cheese.
This recipe can be made gluten-free by replacing flour with cornstarch and dairy-free with plant-based alternatives.
Reheat with a splash of milk or broth to maintain creaminess.
