Can I use a different cut of meat?

Absolutely. The beauty of this recipe is flexibility. Use boneless thighs for extra richness. Bone-in breasts can work but need longer cooking and careful monitoring. If you use thighs, reduce initial searing time slightly and check for a 165°F internal temperature.

Is there a dairy-free version?

Yes. Replace milk with a neutral plant milk and use dairy-free cheese or a thickening of pureed potatoes or blended cashews. Increase seasoning slightly to compensate for the subtle difference in richness.

How can I make this dish ahead for a gathering?

Prepare the chicken and sauce and refrigerate separately from the rice. Reheat both gently before assembling. If you must assemble early, keep the sauce slightly looser and rewarm before serving for the freshest texture.

Can I make this in a slow cooker from start to finish?

You can. Brown the chicken first for color. Place rice and 2 cups broth in the slow cooker and lay the chicken on top. Cook on low for 3-4 hours, then finish the sauce in a skillet to get the creamy texture and add cheese without overcooking.

What if my sauce is lumpy?

Whisk vigorously over medium-low heat and add a splash of warm broth or milk. If needed, pass the sauce through a sieve or blend briefly to smooth it out. Gentle heat and patient whisking usually do the trick.

Best Smothered Chicken and Rice Recipe 2026

Description

A soothing, creamy dish of tender chicken and flavorful rice, perfect for a comforting family dinner.

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
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)

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Instructions

Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
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 chicken from the skillet and set aside.
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 rice is tender and the liquid is absorbed. Fluff with a fork.
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 until the sauce is creamy and the cheese is fully melted.
Return the chicken to the skillet, spooning the creamy sauce over the top.
Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.

Notes

Use low-sodium broth for lighter flavor. For dairy-free options, substitute milk and cheeses for plant-based alternatives.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg