I pan-sear juicy chicken breasts, smother them in a velvety, cheesy cream sauce, and spoon everything over fluffy rice for the coziest, family-style dinner that I can pull off on any weeknight.

Creamy Smothered Chicken and Rice

Why You’ll Love This Recipe

I get true comfort-food vibes with simple, affordable ingredients.
I keep it mostly one-pan, so cleanup stays easy.
I control the richness by adjusting cheese and milk to my taste.
I can swap in different herbs or cheeses without breaking the recipe.
I serve it over rice for a complete, satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
½ teaspoon salt

For the creamy sauce:

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)

Directions

I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
I heat the olive oil in a large skillet over medium-high and sear the chicken for 4 to 5 minutes per side until golden. I remove it to a plate.
I cook the rice: in a saucepan, I bring the broth and salt to a boil, stir in the rice, reduce to low, cover, and simmer 15 to 18 minutes until tender. I fluff and keep it warm.
I make the sauce in the same skillet: I melt the butter over medium heat, whisk in the flour, and cook 1 to 2 minutes. I gradually whisk in the milk and broth until smooth.
I stir in garlic powder, thyme, cheddar, and Parmesan; I cook 3 to 4 minutes until thick and glossy.
I return the chicken to the skillet, spoon sauce over the top, cover, and simmer on low about 10 minutes until the chicken is cooked through and tender.
I serve the chicken and plenty of sauce over the rice, garnished with parsley.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I swap chicken breasts for thighs when I want extra-juicy results; I adjust simmer time until they reach 165°F (74°C).
I add mushrooms or spinach to the sauce for more veg and texture.
I change the cheese profile: gouda for smokiness, mozzarella for extra pull, or pepper jack for gentle heat.
I brighten the sauce with a squeeze of lemon or a pinch of Dijon to balance richness.
I make it lighter by using reduced-sodium broth and part-skim cheeses, adding extra broth if the sauce gets too thick.

storage/reheating

I cool leftovers, then store them airtight in the fridge for up to 3 days. For freezing, I portion into freezer-safe containers for up to 2 months. To reheat, I cover and warm in a 350°F (175°C) oven for 20 to 25 minutes, or I use the microwave on medium power for 2 to 3 minutes, stirring once. On the stovetop, I reheat gently over low, loosening the sauce with a splash of broth or milk as needed.

FAQs

Can I use brown rice instead of white rice?

I can use brown rice, but I give it more time and a bit more broth so it turns tender.

What can I substitute for the cheese?

I swap in another melting cheese I enjoy, or use a dairy-free option; nutritional yeast adds a savory note in a pinch.

How spicy is this recipe?

It’s not spicy by default. When I want heat, I add a pinch of cayenne or red pepper flakes to the seasoning.

Can I make this dish in advance?

I can. I cook it, chill it, and reheat before serving; I loosen the sauce with a splash of broth if it thickens.

Is there a vegetarian version?

I make it meatless by using mushrooms or cauliflower instead of chicken and switch to vegetable broth.

Conclusion

I love how this creamy smothered chicken and rice turns simple staples into a restaurant-level comfort dish. With a quick sear, a silky sauce, and fluffy rice, I get a hearty dinner that always wins at the table.