Can I make this ahead of time?

Yes. Truth be told, it often tastes better the next day. The flavors settle and sing after a night in the fridge.

Can I use breasts with skin or bone?

You can, but adjust the searing and simmer time. Bone-in pieces need longer to finish, and skin may render extra fat that you can spoon off.

What if my sauce is too thin?

Simmer a little longer to reduce it and thicken, or stir a small slurry of flour and water into the simmering sauce a teaspoon at a time. Remove from heat while the sauce rests and it will thicken more.

Is there a gluten-free option?

Yes. Swap the all-purpose flour for a gluten-free blend made for thickening or use cornstarch mixed with cool water as a slurry. Be gentle with the heat to keep the sauce smooth.

How do I keep the rice from getting mushy when reheating?

Add a splash of broth or water and reheat over gentle heat. Fluff with a fork after warming to restore the grains to their best texture. These answers come from years at the stove learning the small ways a dish can go from simply good to deeply remembered. Trust your senses. Taste as you go. And if you make a small change to suit someone you love, that is part of the recipe too.

Easy Creamy Smothered Chicken and Rice 2026

Name: Creamy Smothered Chicken and Rice
Prep time: 15 min
Cook time: 30 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; ½ teaspoon salt; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 ½ cups whole milk; ½ cup chicken broth; ½ teaspoon garlic powder; ¼ teaspoon thyme; ½ cup shredded cheddar cheese; ½ cup grated Parmesan cheese; Fresh parsley (chopped, for garnish)

Description

A comforting Southern dish that combines seared chicken, creamy sauce, and fluffy rice, perfect for family gatherings.

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
½ teaspoon salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup chicken broth
½ teaspoon garlic powder
¼ teaspoon thyme
½ cup shredded cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley (chopped, for garnish)

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Instructions

Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes on each side until golden brown.
Remove the chicken from the skillet and set it aside on a warm plate to rest for a few minutes.
Bring the chicken broth and salt to a boil in a medium saucepan.
Add the rice, reduce the heat to low, cover, and let it simmer gently for 15-18 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork, cover to keep warm, and set aside.
In the same skillet, reduce the heat to medium and melt the butter.
Whisk in the flour and cook for 1-2 minutes until the mixture becomes lightly golden.
Gradually whisk in the milk and chicken broth, stirring constantly to create a smooth sauce.
Add garlic powder and thyme, adjusting salt and pepper to taste.
Stir in cheddar and Parmesan cheese, cooking until thickened and melted.
Return the chicken to the skillet, spooning sauce over and simmering on low for 10 minutes until cooked through.
Spoon cooked rice onto plates, top with smothered chicken, ladle extra sauce, garnish with parsley, and serve warm.

Notes

Use real butter for a richer flavor. Leftovers can be stored for up to 3 days or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 495
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg