Creamy Smothered Chicken Rice (Print-Friendly Version)
Juicy chicken and fluffy rice smothered in a velvety cheese sauce for a hearty, one-pan dinner everyone will love.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon smoked paprika
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
2 tablespoons olive oil
→ For the Rice
08 -
1 cup long-grain white rice
09 -
2 cups chicken broth
10 -
1/2 teaspoon salt
→ For the Creamy Sauce
11 -
2 tablespoons unsalted butter
12 -
2 tablespoons all-purpose flour
13 -
1 1/2 cups whole milk
14 -
1/2 cup chicken broth
15 -
1/2 teaspoon garlic powder
16 -
1/4 teaspoon dried thyme
17 -
1/2 cup shredded cheddar cheese
18 -
1/2 cup grated Parmesan cheese
→ Garnish
19 -
Fresh parsley, chopped
# Steps:
01 -
Pat chicken breasts dry. Sprinkle both sides evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
02 -
Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5–6 minutes per side until golden and cooked through. Transfer to a plate and set aside.
03 -
Add chicken broth to the same skillet and bring to a boil. Stir in rice and the measured salt. Reduce heat to low, cover, and cook for 15–18 minutes until rice is tender and liquid is absorbed. Remove skillet from heat.
04 -
In a separate saucepan, melt unsalted butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and chicken broth, ensuring a smooth mixture and no lumps. Stir in garlic powder and dried thyme. Simmer for 3–4 minutes until the sauce thickens.
05 -
Remove saucepan from heat and fold in shredded cheddar and grated Parmesan. Mix until fully melted and sauce is creamy.
06 -
Return seared chicken breasts to the skillet atop the rice. Pour the creamy cheese sauce evenly over both. Garnish with chopped parsley and serve immediately.
# Notes & Tips:
01 -
For extra juiciness, consider using bone-in, skin-on chicken or replace with chicken thighs. To keep the sauce lump-free, whisk thoroughly when preparing the roux. For a richer sauce, add a spoonful of cream cheese. Let rice rest covered after cooking to ensure fluffiness. Experiment with vegetable additions or alternative cheeses as desired.