Can I use a different cut of meat?

Absolutely. The beauty of slow cooking and smothering is flexibility. Boneless thighs work wonderfully for even more forgiving, shreddable meat. Bone-in pieces will give you extra flavor, but increase cooking time a bit.

Can I make this dairy-free?

Yes. Substitute the milk for a creamy, unsweetened plant milk such as oat or cashew milk and use a dairy-free cheese or omit the cheese and add a tablespoon of nutritional yeast for a savory hint. Thicken the sauce carefully with the same flour roux method.

How do I prevent the sauce from separating?

Cook the sauce at a gentle simmer and avoid boiling once the cheese is added. If you must reheat, warm slowly and add a splash of broth or milk, whisking gently. Finishing the sauce on the stove rather than cooking milk in a long slow-cooker stint helps keep it smooth.

Can I prepare this ahead for a gathering?

Yes. You can brown the chicken, prepare the sauce, and cool everything. Keep components refrigerated and reheat gently, assembling at serving time. For potluck-style sharing, keep the rice warm in a covered dish and the chicken and sauce in a slow cooker on warm to maintain temperature.

What is the best way to thicken if my sauce is too thin?

Make a small slurry of flour and cold water or whisk a little more flour into softened butter to make a paste, then whisk into simmering sauce a tablespoon at a time until you reach the desired thickness. Cornstarch mixed with a little cold water works too; add at the end and simmer briefly until the sauce is glossy.

Easy Creamy Smothered Chicken and Rice 2026

Name: Creamy Smothered Chicken and Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 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; 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)

Description

A comforting one-pan dish featuring tender chicken and fluffy rice smothered in a creamy sauce with Southern spices.

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 the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
Sear the chicken in olive oil until golden brown, about 3 to 4 minutes per side.
Cook the rice in boiling chicken broth until tender, about 18 minutes.
In the same skillet, make the sauce by whisking together butter, flour, milk, and broth until thickened. Stir in cheeses until smooth.
Return the chicken to the skillet, spoon sauce over it, and simmer until fully cooked, about 8 to 12 minutes.
Serve over fluffy rice and garnish with fresh parsley.

Notes

Use low-sodium broth for a lighter flavor. Cauliflower rice can be used for a lower-carb option.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg