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Smothered Chicken and Rice: Creamy Comfort in One Skillet

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I first whipped this up on a whim when I was craving something cozy but couldn’t handle another hour-long recipe. One skillet later, I had a dish that hit every note: hearty, creamy, smoky, cheesy. And the best part? It comes together fast enough for weeknights but feels indulgent enough for company.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

CHICKEN

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Kosher salt and freshly ground black pepper, to taste

2 tablespoons extra‑virgin olive oil

RICE

1 cup long‑grain white rice

2 cups chicken broth

1/2 teaspoon kosher salt

SAUCE

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 dried thyme

1/2 cup shredded sharp cheddar cheese

1/2 cup freshly grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions

  1. Generously season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes on each side, until the surface is golden and crisp. Once done, transfer the chicken to a plate and set aside.
  3. In a medium saucepan, bring the chicken broth and salt to a boil. Stir in the rice, reduce the heat to low, cover, and let it simmer for 15 to 18 minutes, until the rice is fluffy and all the liquid is absorbed. Fluff with a fork and set aside.
  4. In the same skillet you used for the chicken, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, just until the mixture turns lightly golden and loses its raw flour taste.
  5. Slowly pour in the milk and chicken broth, whisking the whole time to keep things smooth. Stir in the garlic powder, thyme, cheddar, and Parmesan. Let the sauce cook for 3 to 4 minutes, until it thickens and the cheese is fully melted.
  6. Nestle the chicken breasts back into the skillet and spoon the creamy sauce generously over the top. Cover the pan and let it simmer on low heat for about 10 minutes, until the chicken is fully cooked and tender.
  7. Spoon the warm rice onto plates and top with the smothered chicken and plenty of sauce. Sprinkle with chopped parsley and serve right away.

Equipment

Notes

For the best flavor, let the chicken rest for a few minutes before serving, this helps it stay juicy and tender. If the sauce thickens up more than you’d like as it sits, just stir in a splash of broth or milk to loosen it back up.

  • Author: Jennifer West
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stove
  • Cuisine: American

Find it online: https://evryfoodie.com/smothered-chicken-and-rice/