Can I use thighs or drumsticks instead of breasts?

Absolutely. Chicken thighs bring more flavor and stay juicy. Just adjust the cooking time accordingly.

What can I substitute for milk or cream?

Half-and-half, evaporated milk, or unsweetened almond milk are all great alternatives.

How can I make this gluten-free or low-carb?

Use cornstarch instead of flour and serve over cauliflower rice or mashed cauliflower.

Is it possible to make this in a crockpot?

Yes! Sear the chicken first, then add it to a crockpot with sauce ingredients. Cook on low for 4–6 hours.

Why did my sauce turn grainy or separate?

This often happens when cheese is overheated or added too quickly. Use freshly grated cheese and stir over low heat.

How far ahead can I make this dish?

You can prep the chicken and sauce a day ahead. Store them separately and reheat before combining with fresh rice.

Creamy Smothered Chicken and Rice – The Best Comfort Meal

Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern
Ingredients: 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 (for rice); 1/2 teaspoon salt (for rice); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/2 cup chicken broth (for sauce); 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)

Description

Creamy Smothered Chicken and Rice is a Southern-inspired comfort food recipe featuring tender, seasoned chicken breasts covered in a rich, cheesy sauce and served over fluffy white rice. It’s an easy one-skillet meal perfect for family dinners or cozy nights.

Ingredients

Scale

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 (for rice)
1/2 teaspoon salt (for rice)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup chicken broth (for sauce)
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)

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Instructions

Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes on each side until golden brown. Remove and set aside.
In a saucepan, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil. Add rice, cover, and simmer on low for 15–18 minutes until liquid is absorbed. Fluff and set aside.
In the same skillet used for chicken, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually add 1 1/2 cups milk and 1/2 cup chicken broth, whisking constantly to prevent lumps.
Stir in garlic powder, thyme, cheddar, and Parmesan. Cook for 3–4 minutes until thick and creamy.
Return chicken to skillet and spoon sauce over. Cover and simmer on low for 10 minutes until chicken is fully cooked.
Serve chicken over the cooked rice and garnish with parsley.

Notes

Use freshly grated cheese for a smoother sauce.
Let chicken rest a few minutes before slicing for juiciness.
Thin sauce with broth or milk if it becomes too thick.
Swap chicken breasts with thighs for a juicier option.
Freeze chicken and sauce separately from rice to maintain texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 plate (chicken + rice)
Calories: 620
Sugar: 4g
Sodium: 730mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 45g
Cholesterol: 125mg