Print

Smothered Chicken and Rice

Print Recipe

This Smothered Chicken and Rice recipe is the ultimate comfort food! Tender, juicy chicken is seared to golden perfection, then smothered in a rich, creamy gravy made with butter, garlic, and melted cheese. Served over fluffy, seasoned rice, this dish is packed with Southern-inspired flavors that are both hearty and satisfying.

Perfect for a cozy family dinner, this one-pan meal is easy to make, requires simple ingredients, and can be customized with your favorite seasonings. Whether you like your sauce extra creamy or thick and rich, this recipe is sure to become a go-to in your kitchen!

Serve it with cornbread, sautéed green beans, or a crisp side salad for a complete meal. Plus, it’s great for meal prep—just reheat and enjoy later!

Ingredients

Scale

For the chicken:

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the sauce:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese

For the rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For garnish:

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large pan, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
  2. Sear the chicken for about 4-5 minutes per side until golden brown. Remove from the pan and set aside.
  3. In the same pan, melt the butter and sauté the diced onion for 2-3 minutes until soft. Add the minced garlic and cook for another 30 seconds.
  4. Pour in the chicken broth, heavy cream, Italian seasoning, salt, and black pepper. Stir well and bring to a simmer.
  5. Stir in the shredded cheddar and mozzarella cheese until melted and smooth.
  6. Return the chicken to the pan, spooning the sauce over the top. Cover and let it simmer for 10-15 minutes until the chicken is fully cooked.
  7. While the chicken simmers, cook the rice. In a separate pot, bring the chicken broth to a boil, add the rice, salt, and black pepper. Reduce heat, cover, and let it simmer for 15 minutes until tender.
  8. Serve the chicken over the rice, smothered in the creamy sauce. Garnish with chopped parsley.

Notes

  • Chicken Choice: Boneless, skinless chicken breasts work best, but bone-in thighs can be used for extra flavor.
  • Creamy Sauce Tip: To make the sauce extra thick, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Cheese Options: Use a mix of cheddar and mozzarella for a balanced, creamy texture. For a sharper flavor, try Parmesan or Gouda.
  • Rice Alternatives: Swap white rice for brown rice, quinoa, or cauliflower rice for a healthier twist.
  • Spicy Kick: Add Cajun seasoning, red pepper flakes, or hot sauce for a little heat.
  • Make-Ahead Tip: Cook the chicken and sauce in advance, then store separately. Reheat and serve over freshly cooked rice.
  • Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Enjoy this warm, comforting meal and make it your own with your favorite flavors! 🍛

Find it online: https://claradelish.com/smothered-chicken-and-rice-2/