Description
Creamy Smothered Chicken and Rice is a comforting, one-pan meal featuring tender chicken breasts simmered in a rich, creamy gravy and served over fluffy rice for a hearty, home-cooked dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1/2 tsp dried thyme
- 1/4 cup grated Parmesan cheese (optional)
- Cooked white or brown rice, for serving
- Chopped parsley, for garnish (optional)
Instructions
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Sauté onions until soft, about 3–4 minutes, then add garlic and cook another 30 seconds.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly pour in chicken broth while whisking to prevent lumps. Stir in milk and thyme, and simmer until thickened, about 5–7 minutes.
- Add Parmesan cheese if using, and stir until melted.
- Return chicken to the skillet and spoon sauce over the top. Cover and simmer on low for 10–15 minutes, until chicken is cooked through (internal temp 165°F/74°C).
- Serve chicken and sauce over cooked rice, garnished with parsley if desired.
Notes
- Substitute chicken thighs for a juicier option.
- Use half-and-half instead of cream for a lighter sauce.
- Serve with steamed veggies or a side salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce and rice
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg