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Delicious smothered chicken served over rice with gravy and vegetables

Smothered Chicken and Rice

This smothered chicken and rice recipe is a simple, warm, and filling dish that features tender chicken, creamy sauce, and soft rice, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Pat dry before seasoning.
  • 1 cup long-grain white rice Can substitute with brown rice with more cooking time.
  • 2 cups chicken broth Using good quality broth enhances flavor.
  • 2 tablespoons unsalted butter
  • 1.5 cups whole milk For a lighter version, use low-fat milk.
  • 0.5 cup shredded cheddar cheese Can be swapped for Monterey Jack.
  • 0.5 cup grated Parmesan cheese Skip for a lighter version.

Method
 

Preparation
  1. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes on each side until golden brown.
  3. Remove the chicken from the skillet.
Cooking Rice
  1. In a saucepan, boil chicken broth with a little salt.
  2. Add the rice, reduce heat, cover, and simmer for 15–20 minutes until the rice is tender.
Making the Sauce
  1. In the same skillet, melt butter over medium heat.
  2. Whisk in flour to form a roux.
  3. Gradually add whole milk while whisking until the sauce is smooth.
  4. Stir in spices, shredded cheddar, and grated Parmesan until the cheese melts and the sauce is thick.
Final Steps
  1. Return the chicken to the skillet and spoon the sauce over the chicken.
  2. Serve the chicken hot over the cooked rice.

Notes

For a casserole-style finish, layer the chicken and sauce over rice and bake briefly. Serve with a green vegetable or a simple salad. Top with chopped parsley or extra Parmesan for color.