There’s nothing quite like a hearty, comforting dish to bring everyone together, and today I’m thrilled to share my absolute favorite recipe for the Best Smothered Chicken and Rice. This dish is more than just a meal—it’s a warm hug in a skillet! Perfect for those chilly evenings or busy weeknights when you need something quick, easy, and downright delicious. Whether you’re feeding your family or hosting friends, this creamy, flavorful recipe is sure to become a staple in your kitchen. Plus, it’s one of those quick family dinners that everyone will rave about!
Why You’ll Love This Recipe
- Creamy, comforting, and full of flavor
- Perfect for weeknight dinner ideas or special occasions
- Uses simple, accessible ingredients
- Ready in under an hour—perfect for 30-minute meals
- Serve with your favorite sides for a complete meal
Ingredients
Here’s what you’ll need to make this delicious smothered chicken and rice recipe:
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 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)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through how to make this creamy garlic pasta recipe step by step. It’s easier than you think, and the result is absolutely divine!
Prepare the Chicken
Start by seasoning both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Don’t be shy with the seasoning—this is where a lot of the flavor comes from!
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside. Those crispy edges are everything!
Cook the Rice
In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff it with a fork and set it aside. You can also use leftover rice if you have it on hand!
Make the Creamy Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually add milk and chicken broth, whisking until smooth and thickened. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted. This sauce is the star of the show!
Combine the Chicken and Rice
Return the chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for a few minutes to let the flavors meld together.
Serve
Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley. It’s the perfect presentation for a cozy family dinner or even a special occasion.
Pro Tips for Making the Recipe
- Use high-quality ingredients: Fresh herbs and real butter make a big difference in the flavor.
- Don’t skip the roux: It’s essential for thickening the sauce to that perfect creamy consistency.
- Customize to your taste: Add a pinch of cayenne for some heat or a sprinkle of extra cheese for extra creaminess.
- Make it a meal: Pair it with roasted asparagus and carrots or garlic herb roasted potatoes for a complete meal.
How to Serve
This smothered chicken and rice is a complete meal on its own, but it’s also delicious served with a side of cheesy scalloped potatoes or a fresh green salad. For a cozy night in, serve it with some crusty bread on the side to soak up all that creamy sauce.
Make Ahead and Storage
This recipe is perfect for meal prep! Cook the chicken and rice ahead of time, then store them in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in the sauce over low heat until warmed through. You can also freeze the chicken and sauce for up to 2 months—just thaw and reheat when you’re ready. The rice is best fresh, but it can also be refrigerated for up to a day.
There you have it—my go-to recipe for the best smothered chicken and rice. It’s a dish that’s sure to become a family favorite, and it’s perfect for those cold day dinner ideas when you need something warm and comforting. Enjoy every bite of this creamy smothered chicken and rice—your taste buds will thank you!
Best Smothered Chicken and Rice Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts 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 and Sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Cook the chicken in olive oil over medium-high heat for 5-7 minutes per side until golden brown and cooked through. Set aside.
- Cook the rice in chicken broth with salt until tender, about 15-20 minutes.
- Make a roux with butter and flour, then gradually add milk and chicken broth, whisking until smooth. Add garlic powder, thyme, cheddar, and Parmesan cheese, stirring until melted.
- Return the chicken to the skillet, spoon the sauce over the top, and serve over rice. Garnish with chopped parsley.