There’s something about a Creamy Smothered Chicken and Rice recipe that feels like a warm hug after a long day. As a busy mom of three, I know the joy of getting dinner on the table that makes everyone—yes, even the picky eaters—happy. This dish has been a lifesaver for cozy weeknights when I want comfort food that doesn’t take hours to fuss over.
Think tender chicken, rich cheesy sauce, and fluffy rice soaking up every last drop of flavor. Trust me, y’all… this is the kind of Southern comfort food you’ll want on repeat.
Table of Contents
Why You’ll Love This Creamy Smothered Chicken and Rice Recipe
- Quick & doable: On the table in about 45 minutes.
- Family-approved: Creamy, cheesy, and comforting—what’s not to love?
- Budget-friendly: Made with simple pantry staples.
- Southern charm: Classic flavors that taste like home cooking.
What Does Creamy Smothered Chicken and Rice Taste Like?
Imagine juicy chicken breasts smothered in a rich sauce that’s silky, cheesy, and just the right amount of garlicky. The rice soaks up that luscious sauce, making every bite irresistible. It’s hearty without being heavy—like a Sunday supper you can enjoy on a Tuesday night.
Ingredients You’ll Need for Creamy Smothered Chicken and Rice Recipe
One of the best parts of this Creamy Smothered Chicken and Rice recipe is how it takes everyday pantry staples and turns them into something downright irresistible. Nothing fancy—just wholesome ingredients that come together like a perfect Southern symphony.
For the Chicken
- 4 boneless, skinless chicken breasts – tender and juicy, they’re the star of the show. If you prefer darker meat, boneless thighs also work beautifully.
- 1 teaspoon garlic powder – adds that warm, savory depth.
- 1 teaspoon onion powder – enhances the natural sweetness of the chicken.
- 1 teaspoon smoked paprika – brings a gentle smokiness that gives the sauce a “just-from-grandma’s-skillet” flavor.
- Salt and black pepper, to taste – the basics, but oh-so-important for balance.
- 2 tablespoons olive oil – for searing the chicken to golden perfection.
For the Rice
- 1 cup long-grain white rice – fluffy, tender, and the perfect base to soak up that creamy sauce. You could also use jasmine rice for a touch of fragrance.
- 2 cups chicken broth – more flavorful than water, it infuses every grain with richness.
- ½ teaspoon salt – just enough to bring the rice to life.
(If you’re a fan of rice-based comfort food, you might also enjoy my Creamy Crockpot Chicken and Wild Rice Soup, another cozy favorite that leans on simple ingredients.)
For the Creamy Sauce
- 2 tablespoons unsalted butter – creates the silky base for the sauce.
- 2 tablespoons all-purpose flour – whisked in to form a golden roux, thickening the sauce just right.
- 1 ½ cups whole milk – gives that luscious creaminess we all crave.
- ½ cup chicken broth – keeps the sauce light without losing depth.
- ½ teaspoon garlic powder – doubles down on that savory kick.
- ¼ teaspoon thyme – adds a gentle herby note that brightens the richness.
- ½ cup shredded cheddar cheese – melty, sharp, and irresistible.
- ½ cup grated Parmesan cheese – nutty, salty, and perfectly complements the cheddar.
- Fresh parsley, chopped (for garnish) – a sprinkle on top makes the whole dish look and taste fresh.
👉 With these ingredients, you’re setting yourself up for a dish that’s hearty, creamy, and packed with flavor. Each component plays a role, and together they create a recipe that feels like a big warm hug.
How to Make Creamy Smothered Chicken and Rice
This Creamy Smothered Chicken and Rice recipe comes together in layers: golden chicken, fluffy rice, and a velvety sauce that ties it all together. Don’t worry if you’re not a pro in the kitchen—these steps are clear, simple, and foolproof. Let’s walk through it together:
Step 1: Season and Sear the Chicken
- Pat your chicken breasts dry with a paper towel (this helps them brown better).
- Sprinkle both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Be generous—you want every bite seasoned.
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken in the skillet and let it sizzle undisturbed for 4–5 minutes per side. This step locks in the juices and gives you that golden-brown crust we all love.
- Once seared, remove the chicken and set it aside on a plate. Don’t worry if it’s not fully cooked—it will finish later in the sauce.
👉 Tip: That flavorful brown “fond” stuck to the skillet? That’s liquid gold and will make your creamy sauce taste incredible.
Step 2: Cook the Rice
- In a medium saucepan, bring chicken broth and salt to a gentle boil.
- Stir in the rice, reduce the heat to low, cover, and let it simmer for 15–18 minutes until tender and fluffy.
- Once done, fluff the rice with a fork and set aside.
(Love rice-based comfort food? You’ll also want to try my Chicken and Pumpkin Dumplings—it’s another hearty recipe that pairs beautifully with chilly evenings.)
Step 3: Make the Creamy Sauce
- Using the same skillet you seared the chicken in, melt the butter over medium heat.
- Whisk in the flour to form a smooth paste (roux). Cook for 1–2 minutes until lightly golden—it should smell nutty, not raw.
- Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. You’ll see the sauce start to thicken after a few minutes.
- Stir in garlic powder, thyme, shredded cheddar, and Parmesan. Keep stirring until the cheese melts and the sauce is smooth and creamy.
👉 Tip: If the sauce seems too thick, add a splash of broth. Too thin? Let it simmer a bit longer until it clings to the spoon.
Step 4: Smother the Chicken
- Return the seared chicken breasts to the skillet. Nestle them right into that cheesy sauce.
- Spoon some sauce over each piece so they’re fully coated.
- Cover the skillet and let everything simmer on low heat for 10 minutes. By now, the chicken will be perfectly tender and infused with the creamy sauce.
Step 5: Plate and Serve
- Grab a plate or shallow bowl and scoop a bed of fluffy rice.
- Place a smothered chicken breast on top, then ladle extra sauce over everything (don’t skimp—the sauce is the best part!).
- Sprinkle with fresh parsley for a pop of color and freshness.
And there you have it—the kind of Creamy Smothered Chicken and Rice recipe that will make your kitchen smell like heaven and your family ask for seconds.
Tips and Tricks for Perfect Smothered Chicken
- Don’t skip the sear! That golden crust = flavor.
- Rice swap: Brown rice or even quinoa works, but adjust cooking time.
- Cheese choices: Sharp cheddar adds punch, but mozzarella makes it extra melty.
- Make-ahead: Cook rice in advance and reheat when ready to serve.
- Kid hack: If little ones shy away from herbs, leave out thyme and add more cheese.
Storage for Creamy Smothered Chicken and Rice Recipe
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze chicken (without rice) in sauce for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stovetop or microwave with a splash of milk to loosen the sauce.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs are even juicier.
Can I lighten this recipe?
Swap whole milk for 2% and use less cheese. Still creamy, still tasty!
What sides go well with it?
Steamed broccoli, roasted carrots, or a crisp side salad pair beautifully.
Conclusion
This Creamy Smothered Chicken and Rice recipe is Southern comfort on a plate—hearty, cheesy, and ready in under an hour. Whether you’re cooking for your family or hosting friends, this dish promises happy plates and maybe even requests for seconds.
If you loved this, you might also enjoy my Creamy Crockpot Chicken and Wild Rice Soup for another cozy chicken-and-rice combo.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Smothered Chicken and Rice Recipe – Quick & Delicious Meal
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: Southern
Description
This Creamy Smothered Chicken and Rice is rich, comforting, and full of flavor. Easy to make and perfect for cozy family dinners or special occasions!
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 thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
1. 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 from the skillet and set aside.
2. 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 or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. 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 lightly golden. Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens and the cheese is melted.
4. Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
5. Plate the cooked rice and top with the smothered chicken and sauce. Garnish with fresh parsley and serve immediately.
Notes
Browning the chicken adds depth of flavor to the dish, so don’t skip this step. Use medium-high heat for a golden crust that locks in moisture.
