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Smothered Chicken And Rice Easy Skillet Dinner

Smothered Chicken and Rice

Recipe by Mya Williams

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  • Total Time40 minutes
  • Yield4 servings 1x

Smothered Chicken and Rice combines tender seasoned chicken, fluffy rice, and a creamy cheese sauce for an easy comfort food skillet dinner.

Ingredients

Scale
  • For the Chicken:
  • 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
  • For the Rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • For the Creamy 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 cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper, pressing the seasoning into the meat so it sticks.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 5 to 7 minutes per side, or until golden brown and cooked through to 165 degrees F. Transfer the chicken to a plate and cover loosely with foil to keep warm.
  3. While the chicken cooks, prepare the rice. In a medium saucepan, bring the chicken broth and 1/2 teaspoon salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
  4. Return the skillet you used for the chicken to medium heat. If there is a lot of extra oil, carefully wipe out some, leaving about 1 tablespoon and the browned bits in the pan.
  5. Add the butter to the skillet. Once melted, sprinkle in the flour and whisk or stir continuously for 1 to 2 minutes to form a smooth roux. It should bubble gently and look like a thick paste but not darken too much.
  6. Slowly pour in the milk while whisking, then add the 1/2 cup chicken broth. Continue whisking until the mixture is smooth and no lumps remain.
  7. Add the garlic powder and dried thyme. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
  8. Reduce the heat to low. Stir in the shredded cheddar cheese and grated Parmesan cheese a little at a time until fully melted and the sauce is creamy. Taste and add more salt and pepper if needed.
  9. Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of each piece and let them simmer together on low for a few minutes so the flavors blend.
  10. To serve, spoon a bed of hot rice onto each plate. Place a chicken breast on top of the rice and ladle extra sauce over the chicken. Garnish with chopped fresh parsley and enjoy your smothered chicken and rice.

Notes

  • Storage: Let the smothered chicken and rice cool to room temperature, then store the chicken, sauce, and rice together or separately in airtight containers. Refrigerate for up to 3 days. To reheat, warm the chicken and sauce in a skillet over low heat with a splash of milk or broth to loosen the sauce, and reheat the rice in the microwave or in a covered pan until hot.
  • Freezing: You can freeze smothered chicken and sauce for up to 2 months. Cool completely, transfer to freezer-safe containers, and label with the date. Thaw overnight in the refrigerator, then reheat gently with a little extra liquid if needed. For best texture, cook fresh rice when serving.
  • Substitutions: Boneless, skinless chicken thighs may be used instead of breasts for a richer flavor. Use different cheeses such as mozzarella, Gouda, or Gruyere in place of cheddar and Parmesan. To make the recipe a bit lighter, use reduced fat milk and a smaller amount of cheese.
  • Make Ahead: You can cook the chicken and rice in advance and store them separately in the refrigerator for up to 2 days. Make the sauce just before serving, then add the chicken to the sauce to warm through and serve over reheated rice.
  • Tips: Use a meat thermometer to check that the chicken reaches 165 degrees F. Whisk continuously while adding milk and broth to prevent lumps in the sauce. If the sauce becomes too thick, stir in a little extra milk or broth until you reach the desired consistency.
  • Nutrition Disclaimer: Nutrition information is estimated and will vary based on the specific ingredients and portion sizes used. For the most accurate values, use a nutrition calculator with your exact products.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 45g
  • Cholesterol: 165mg

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