Creamy Smothered Chicken Rice Recipe

Introduction

This Creamy Smothered Chicken Rice recipe is the ultimate comfort food, combining tender chicken breasts with a rich, creamy sauce served over fluffy rice. It’s a satisfying meal perfect for cozy dinners any night of the week.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of nutmeg (optional)
• 2 cups long-grain white rice
• 4 cups chicken broth (or water)
• 1 tablespoon butter
• 1/2 teaspoon salt

Instructions

1. Step 1: In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Sprinkle this seasoning evenly over both sides of the chicken breasts.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the skillet carefully.
3. Step 3: Sear the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet, cover loosely with foil, and set aside.
4. Step 4: In the same skillet, melt 4 tablespoons of butter over medium heat.
5. Step 5: Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture turns pale golden.
6. Step 6: Slowly pour in 3 cups chicken broth while whisking continuously to prevent lumps.
7. Step 7: Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 5-7 minutes, stirring occasionally until slightly thickened.
8. Step 8: Stir in the heavy cream and milk. Continue simmering for another 2-3 minutes, stirring occasionally.
9. Step 9: Add the softened cream cheese and stir until fully melted and the sauce is smooth.
10. Step 10: Stir in the Parmesan cheese until melted and incorporated into the sauce.
11. Step 11: Season the sauce with parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and nutmeg if using. Taste and adjust seasoning as needed.
12. Step 12: In a medium saucepan, combine the rice, 4 cups chicken broth (or water), 1 tablespoon butter, and 1/2 teaspoon salt.
13. Step 13: Bring the rice mixture to a boil over high heat.
14. Step 14: Reduce the heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
15. Step 15: Remove the saucepan from heat and let it sit covered for 5-10 minutes. Fluff rice with a fork before serving.
16. Step 16: Slice the cooked chicken breasts into thin slices.
17. Step 17: Add the sliced chicken to the skillet with the creamy sauce. Stir gently to coat and simmer for a few minutes to warm through.
18. Step 18: Spoon the cooked rice onto plates or bowls and top with the creamy smothered chicken.
19. Step 19: Optionally, garnish with extra chopped parsley and a sprinkle of Parmesan cheese before serving.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Add sautéed mushrooms or spinach to the sauce for extra depth and nutrition.
• For a lighter sauce, substitute half-and-half for the heavy cream.
• If you prefer, cook the rice in a rice cooker using the same liquid ratios.

Storage

Store leftover creamy smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of milk or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy smothered chicken rice?

Yes, you can freeze the chicken and sauce separately from the rice to maintain texture. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

What can I use if I don’t have cream cheese?

You can substitute with an equal amount of sour cream or Greek yogurt for a similar tangy creaminess; add it at the end of cooking to prevent curdling.

Creamy Smothered Chicken Rice Recipe

---

★★★★★

4.5 from 62 reviews

• Author: Luna
• Total Time: 55 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Creamy Smothered Chicken Rice is the ultimate comfort food, featuring tender, seared chicken breasts smothered in a rich and creamy parmesan sauce served over fluffy, perfectly cooked long-grain white rice. This hearty one-skillet dish combines savory seasonings with a luscious homemade cream sauce to create a satisfying and flavorful meal perfect for any occasion.

---

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil

Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of nutmeg (optional)

Rice

• 2 cups long-grain white rice
• 4 cups chicken broth (or water)
• 1 tablespoon butter
• 1/2 teaspoon salt

---

Instructions

1. Season the Chicken: In a small bowl, combine salt, pepper, garlic powder, and onion powder. Sprinkle the mixture evenly over both sides of the chicken breasts to evenly season.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully place the seasoned chicken breasts into the hot skillet to begin searing.
3. Cook the Chicken: Sear the chicken for 5-7 minutes on each side until golden brown and thoroughly cooked to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside, loosely covered with foil.
4. Melt the Butter (Sauce): In the same skillet, melt 4 tablespoons of butter over medium heat to prepare for the sauce base.
5. Make a Roux: Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture turns pale golden and thickens slightly.
6. Add the Chicken Broth: Slowly pour in 3 cups of chicken broth while whisking continuously to avoid lumps and combine smoothly with the roux.
7. Simmer the Sauce: Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 5-7 minutes, stirring occasionally until the sauce thickens.
8. Add the Cream and Milk: Stir in the heavy cream and milk, continuing to simmer for an additional 2-3 minutes, allowing the sauce to become rich and creamy.
9. Incorporate the Cream Cheese: Add softened cream cheese and stir thoroughly until it melts completely into the sauce, creating a smooth texture.
10. Add the Parmesan Cheese: Stir in the grated Parmesan cheese until melted and the sauce is smooth and luscious.
11. Season the Sauce: Mix in chopped parsley, salt, pepper, garlic powder, onion powder, and nutmeg (optional). Taste and adjust seasoning to preference.
12. Combine Ingredients (Rice): In a separate medium saucepan, combine rice, 4 cups chicken broth (or water), butter, and salt to prepare the rice.
13. Bring to a Boil (Rice): Heat the mixture over high heat until it reaches a rolling boil.
14. Simmer and Cover (Rice): Once boiling, reduce heat to low, cover tightly, and let the rice simmer undisturbed for 18-20 minutes until all liquid is absorbed and rice is tender.
15. Fluff the Rice: Remove the saucepan from heat and let sit, covered, for 5-10 minutes. Then fluff the rice gently with a fork.
16. Slice the Chicken: Slice the cooked chicken breasts into thin, even slices to prepare for serving.
17. Combine Chicken and Sauce: Return the chicken slices to the skillet with the creamy sauce and gently stir to coat. Allow the chicken to warm through over low heat for a few minutes.
18. Serve: Spoon the cooked rice onto plates or bowls and top generously with the creamy smothered chicken mixture.
19. Garnish (Optional): Garnish with additional chopped fresh parsley and a sprinkle of Parmesan cheese if desired for extra flavor and presentation.

Notes

• Ensure chicken breasts are cooked to an internal temperature of 165°F (74°C) for safe consumption.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
• Use chicken broth for cooking rice for extra flavor; water can be substituted in a pinch.
• Do not lift the lid while simmering the rice to ensure proper cooking and moisture retention.
• Pinch of nutmeg is optional but adds a subtle warmth enhancing the creamy sauce flavor.
• If cream cheese is not softened, microwave it briefly to prevent lumps in the sauce.
• This recipe can be doubled for larger gatherings, adjusting pan size accordingly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, creamy chicken recipe, parmesan chicken, easy chicken dinner