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Creamy Smothered Chicken And Rice is shown as a delicious featured image, highlighting its creamy sauce and fluffy rice.

Amazing Creamy Smothered Chicken and Rice

This recipe delivers the ultimate comfort food experience with tender chicken breasts smothered in a rich, creamy sauce, all served over a bed of perfectly cooked fluffy rice. The key is creating a stable roux for the sauce and searing the chicken for optimal flavor and moisture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt for rice
  • 4 tablespoons butter for sauce
  • 4 tablespoons all-purpose flour
  • 3 cups chicken broth for sauce
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt for sauce
  • 1/4 teaspoon black pepper for sauce
  • 1/4 teaspoon garlic powder for sauce
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • large skillet
  • medium saucepan
  • whisk
  • fork
  • measuring cups and spoons
  • Serving platter or individual plates

Method
 

  1. Season chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
  4. In a medium saucepan, combine rinsed rice, chicken broth, butter, and salt.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
  6. In the same skillet used for the chicken, melt butter over medium heat.
  7. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  8. Gradually whisk in chicken broth, ensuring there are no lumps.
  9. Bring to a simmer and cook for 5-7 minutes, or until sauce has thickened slightly.
  10. Reduce heat to low and stir in heavy cream, milk, Parmesan cheese, salt, pepper, and garlic powder.
  11. Simmer for 2-3 minutes, stirring constantly, until cheese is melted and sauce is smooth. Do not boil.
  12. Place cooked rice on a serving platter or individual plates.
  13. Top with seared chicken breasts.
  14. Pour creamy sauce generously over the chicken and rice.
  15. Garnish with chopped fresh parsley.
  16. Serve immediately.

Notes

For best results, avoid boiling the sauce after adding dairy to prevent separation. Use good quality chicken broth for enhanced flavor. The chicken doesn't need to be fully cooked when searing, as it will finish cooking in the creamy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.