Best Smothered Chicken and Rice Recipe
why make this recipe
This smothered chicken and rice recipe is simple, warm, and filling. It uses common ingredients and cooks fast. You get tender chicken, creamy sauce, and soft rice in one meal. This dish feels like home and pleases most people.
how to make Best Smothered Chicken and Rice Recipe
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes on each side until golden brown. Remove the chicken from the skillet.
- In a saucepan, boil chicken broth with a little salt, add rice, reduce heat, cover, and simmer for 15–20 minutes until the rice is tender.
- In the same skillet, melt butter over medium heat. Whisk in flour to form a roux. Gradually add whole milk while whisking until the sauce is smooth.
- Stir in spices, shredded cheddar, and grated Parmesan until the cheese melts and the sauce is thick.
- Return the chicken to the skillet and spoon the sauce over the chicken. Serve the chicken hot over the cooked rice.
For a casserole-style finish and extra texture, you can layer the chicken and sauce over rice and bake briefly like a hearty chicken and stuffing casserole.
Ingredients :
- 4 boneless, skinless chicken breasts,
- 1 cup long-grain white rice,
- 2 cups chicken broth,
- 2 tablespoons unsalted butter,
- 1 ½ cups whole milk,
- ½ cup shredded cheddar cheese,
- ½ cup grated Parmesan cheese
Directions :
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes on each side until golden brown. Remove from skillet.
- In a saucepan, boil chicken broth with salt, add rice, reduce heat, cover, and simmer for 15-20 minutes until tender.
- In the same skillet, melt butter over medium heat, whisk in flour to form a roux. Gradually add milk while whisking until smooth. Stir in spices and cheeses until melted.
- Return chicken to skillet, spoon sauce over it, and serve hot over rice.
This recipe makes four servings of warm, creamy chicken and rice. It is easy to follow and uses pantry basics. The sauce makes the chicken soft and tasty. If you like simple comfort food, this dish fits well with a side salad or steamed veggies. The flavor can remind you of classic chicken and gravy comfort food.
how to serve Best Smothered Chicken and Rice Recipe
Serve the chicken hot over the cooked rice. Spoon extra sauce over both the chicken and rice. Add a green vegetable or a simple salad on the side. For color, sprinkle chopped parsley or extra Parmesan on top.
how to store Best Smothered Chicken and Rice Recipe
Cool the chicken and rice to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or broth if the sauce is too thick. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
tips to make Best Smothered Chicken and Rice Recipe
- Pat the chicken dry before seasoning so it browns well.
- Use low heat when adding milk to the roux and whisk often to avoid lumps.
- For more flavor, cook the rice in good broth — try a homemade chicken broth.
- Let the sauce rest a minute to thicken before serving so it coats the chicken nicely.
variation (if any)
- Add mushrooms and onions to the sauce for extra flavor.
- Swap cheddar for Monterey Jack for a milder taste.
- Use brown rice but increase the cooking time and liquid as needed.
- For a lighter version, use low-fat milk and skip the Parmesan.
FAQs
Q: Can I use bone-in chicken?
A: Yes. Use bone-in pieces, but cook longer until the meat reaches a safe temperature and is tender.
Q: Can I make this without flour?
A: Yes. You can thicken the sauce with a cornstarch slurry (mix equal parts cornstarch and cold water, then stir into the warm milk).
Q: Is this recipe good for meal prep?
A: Yes. Store chicken and rice separately in meal containers and reheat gently for best texture.
Q: Can I use other cheeses?
A: Yes. Use any melty cheese you like, such as mozzarella or Swiss, but adjust salt as needed.
Smothered Chicken and Rice
Ingredients
Method
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes on each side until golden brown.
- Remove the chicken from the skillet.
- In a saucepan, boil chicken broth with a little salt.
- Add the rice, reduce heat, cover, and simmer for 15–20 minutes until the rice is tender.
- In the same skillet, melt butter over medium heat.
- Whisk in flour to form a roux.
- Gradually add whole milk while whisking until the sauce is smooth.
- Stir in spices, shredded cheddar, and grated Parmesan until the cheese melts and the sauce is thick.
- Return the chicken to the skillet and spoon the sauce over the chicken.
- Serve the chicken hot over the cooked rice.
