Creamy Smothered Chicken and Rice
A comforting one-pot dinner featuring seared chicken, a velvety garlic-paprika cream sauce, melted cheeses, and fluffy rice.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts Patted dry (use thighs if preferred)
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper Adjust to taste
- 2 tablespoons olive oil For searing
- 2 tablespoons unsalted butter Base for the sauce
- 1/4 cup all-purpose flour Thickener
- 2 cups whole milk For creaminess; substitute half-and-half for richer result
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika Adds mild smokiness
- 1 cup long-grain white rice Fluffy base; see notes for brown rice
- 2 cups chicken broth Infuses the rice
- 1/2 cup grated Parmesan cheese Adds umami
- 1/2 cup shredded cheddar cheese Melty cheesiness
- 2 tablespoons fresh parsley, chopped For garnish and freshness
Instructions
Preparation
- Season the chicken breasts on both sides with salt and pepper.
- Heat olive oil in a large, heavy skillet over medium-high heat.
- Sear the chicken for 3–4 minutes per side until golden brown. Remove to a plate and set aside.
- Reduce heat to medium. Add unsalted butter to the skillet and let it melt, scraping up browned bits.
- Sprinkle in all-purpose flour and whisk for 1–2 minutes to cook the raw flour taste and form a roux.
Sauce Preparation
- Slowly whisk in whole milk until smooth. Stir constantly until the mixture thickens slightly, about 3–4 minutes.
- Add garlic powder, onion powder, and smoked paprika. Taste and adjust salt and pepper.
- Stir in grated Parmesan and shredded cheddar until melted and incorporated.
Cooking
- Add long-grain white rice and chicken broth. Stir once to combine and bring to a gentle simmer.
- Nestle the seared chicken breasts into the rice/sauce, cover the skillet, and reduce heat to low.
- Cook covered for 18–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If the sauce reduces too quickly, add a splash of broth or water.
- Turn off the heat and let sit, covered, for 5 minutes to thicken and let flavors marry.
- Garnish with chopped fresh parsley and serve warm.
Notes
Store leftovers in an airtight container for 3–4 days in the refrigerator. For freezing, portion in freezer-safe containers for up to 2–3 months.