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This creamy smothered chicken rice offers a comforting one skillet meal that combines tender chicken with a rich cheese sauce, all served over fluffy rice. It brings the warmth of Southern-style cooking right to your table and has become one of my go-to dishes for cozy family dinners.
I first made this recipe when friends came over unexpectedly, and they could not get enough of the creamy sauce and perfectly cooked chicken. It quickly became a request for weekend dinners.
Ingredients
- Chicken breasts: four boneless and skinless breasts ensure even cooking and tenderness
- Garlic powder: adds subtle aroma and depth a pantry staple that's easy to have on hand
- Onion powder: complements the garlic for a balanced seasoning flavor
- Smoked paprika: introduces a warm, smoky note opt for quality Spanish paprika if possible for authenticity
- Salt and black pepper: for seasoning always season to taste with good sea salt for best results
- Olive oil: for searing choose extra virgin for better flavor and health benefits
- Long-grain white rice: used for a fluffy texture preventing clumping when cooked
- Chicken broth: two cups add richness to the rice consider homemade or low-sodium store-bought
- Unsalted butter: two tablespoons for a creamy base control saltiness better with unsalted
- All-purpose flour: two tablespoons to thicken the sauce ensure it is fresh for proper thickening
- Whole milk: one and a half cups creates the creamy texture prefer fresh milk from local dairies if possible
- Garlic powder and thyme: for the creamy sauce enhance flavor as delicate herbs and seasoning
- Shredded cheddar cheese: half a cup use good-quality cheddar for melt and taste
- Grated Parmesan cheese: half a cup brings a salty, nutty complexity opt for fresh Parmigiano Reggiano if accessible
- Fresh parsley: for garnish brightens the dish and adds color use flat-leaf parsley for the best flavor
Instructions
- Season the Chicken:
- Season the chicken breasts evenly on all sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Take care to pat the chicken dry first to ensure a good sear.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts carefully and cook for approximately four to five minutes per side. You want a golden crust to form, which locks in the juices. Once browned, remove the chicken and set aside.
- Cook the Rice:
- In a medium saucepan, bring the chicken broth and salt to a boil. Add the long-grain white rice, lower the heat to a gentle simmer, cover with a tight-fitting lid, and cook for about fifteen to eighteen minutes until the liquid is fully absorbed. Use a fork to fluff the rice gently and set it aside.
- Prepare the Creamy Sauce:
- Return to the skillet used for the chicken and melt the unsalted butter over medium heat. Whisk in the all-purpose flour carefully and cook for one to two minutes or until it turns a light golden color to cook out the raw flour taste. Slowly pour in the whole milk and chicken broth while whisking constantly to avoid lumps. Add garlic powder and thyme then stir in shredded cheddar and grated Parmesan cheeses. Cook the mixture for three to four minutes, stirring frequently, until the sauce is thick and smooth.
- Combine Chicken and Sauce:
- Return the seared chicken breasts to the skillet and spoon the creamy cheese sauce generously over them. Cover the pan and let everything simmer on low heat for ten minutes until the chicken is fully cooked and tender.
- Plate and Garnish:
- Serve the fluffy rice on plates, top with the smothered chicken and creamy sauce, and sprinkle fresh chopped parsley over the dish. Enjoy immediately for the best texture and warmth.
I love the smoky paprika in this recipe, adding just enough warmth without overpowering the creaminess. One family dinner stands out when my children asked for seconds because the sauce was so deliciously cheesy and rich.
Storage Tips
Store leftovers in airtight containers in the refrigerator and consume within three days. When reheating, add a splash of milk or broth to re-awaken the sauce’s creaminess. This dish also freezes nicely for up to three months, making it perfect for meal prep or busy nights.
Ingredient Substitutions
For a lighter version, swap whole milk for half-and-half or a mixture of milk and cream. Use Gruyère or a mild Comté cheese instead of cheddar for a more French-inspired flavor. If gluten is a concern, replace all-purpose flour with a gluten-free flour blend for thickening the sauce.
Serving Suggestions
Complement this dish with a crisp green salad dressed with lemon vinaigrette to balance the richness. Roasted seasonal vegetables like green beans or carrots pair well to add freshness and color. For a heartier meal, serve with garlic bread to soak up the creamy sauce.
Serve immediately for the best texture and warmth.
Common Recipe Questions
- → Comment éviter que la sauce soit trop épaisse ?
Ajoutez un peu plus de bouillon ou de lait progressivement pour ajuster la consistance de la sauce selon votre préférence.
- → Quel type de riz est recommandé ?
Le riz à grains longs est préférable pour obtenir une texture aérienne et éviter que le plat devienne pâteux.
- → Peut-on préparer ce plat à l'avance ?
Il est conseillé de cuire le plat juste avant de servir pour préserver la texture du poulet et la fraîcheur de la sauce.
- → Comment relever les saveurs du poulet ?
Assaisonnez-le avec de la poudre d'ail, d'oignon, paprika fumé, sel et poivre avant la cuisson pour une touche parfumée.
- → Quelle est l'utilité du mélange de fromages dans la sauce ?
Le cheddar apporte une saveur riche tandis que le parmesan ajoute une note salée et umami, contribuant à une sauce onctueuse et savoureuse.