What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes; for example, adjust dairy and rice choices while keeping the technique used in Creamy Smothered Chicken and Rice: The Ultimate Comfort Dish to preserve texture and flavor.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Creamy Smothered Chicken And Rice

Name: Creamy Smothered Chicken and Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 pieces Boneless Skinless Chicken Breasts; 1 teaspoon Salt; 1 teaspoon Black Pepper; 2 tablespoons Olive Oil; 2 tablespoons Unsalted Butter; ¼ cup All-Purpose Flour; 2 cups Whole Milk; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Smoked Paprika; 1 cup Long-Grain White Rice; 2 cups Chicken Broth; ½ cup Grated Parmesan Cheese; ½ cup Shredded Cheddar Cheese; 2 tablespoons Fresh Parsley

Ingredients

Scale

4 pieces Boneless Skinless Chicken Breasts
1 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoons Olive Oil
2 tablespoons Unsalted Butter
¼ cup All-Purpose Flour
2 cups Whole Milk
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika
1 cup Long-Grain White Rice
2 cups Chicken Broth
½ cup Grated Parmesan Cheese
½ cup Shredded Cheddar Cheese
2 tablespoons Fresh Parsley

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Instructions

Pat the chicken dry and season evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the breasts and sear for 3–4 minutes per side until a light golden crust forms. Transfer to a plate and tent loosely.
Reduce heat to medium, add unsalted butter to the same skillet, and melt. Whisk in all-purpose flour to form a blond roux, cooking for 1–2 minutes to remove the raw flour flavor without coloring too deeply.
Slowly whisk in whole milk, scraping any fond left from searing. Add garlic powder, onion powder, and smoked paprika. Simmer gently, stirring, until the sauce thickens to a satin consistency.
Meanwhile, rinse the rice and bring chicken broth to a simmer in a small saucepan. Add rice, cover, and cook according to package instructions until tender; finish off heat and let rest covered for five minutes.
Stir grated parmesan and shredded cheddar into the sauce until smooth. Return the seared chicken to the skillet, nestling pieces into the sauce, and simmer uncovered for 6–8 minutes until the chicken reaches an internal temperature of 165°F and the sauce slightly reduces.
Spoon the finished rice onto plates, place a smothered breast over each bed of rice, and spoon extra sauce over the top. Scatter fresh parsley for color and serve immediately.

Notes

Use room-temperature milk to help the sauce come together smoothly. If the sauce becomes too thick, loosen it with a splash of chicken broth. Leftovers reheat well over low heat with a splash of broth.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Balanced

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg