Creamy Smothered Chicken and Rice Recipe
A rich and comforting recipe featuring tender, seasoned chicken pieces smothered in a creamy Parmesan sauce, served over fluffy long grain rice. Perfect for a satisfying weeknight dinner with simple ingredients and quick preparation.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup long grain rice
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce Ingredients
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1½ cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Rice: Prepare the long grain rice according to package directions until tender. Set aside and keep warm.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces evenly with onion powder, garlic powder, smoked paprika, salt, and black pepper. Add the chicken to the hot skillet and sear for 2-3 minutes without stirring. Then stir and continue cooking for an additional 3-4 minutes, or until the chicken reaches an internal temperature of 165˚F and is no longer pink. Remove the cooked chicken from the skillet and set aside.
- Make the Sauce Base: Reduce heat to medium and add butter to the same skillet. Allow it to melt, then add minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for approximately 1 minute, stirring constantly, until it forms a smooth paste.
- Add Liquids and Thicken Sauce: Slowly whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Cook for 1-2 minutes until the sauce begins to thicken. Season with salt and black pepper, and then stir in the grated Parmesan cheese until melted and combined.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and stir well to coat them evenly in the creamy sauce. Heat through for another minute.
- Serve: Spoon the creamy smothered chicken over the cooked rice and garnish generously with chopped fresh parsley. Serve immediately and enjoy this comforting dish.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- You can swap heavy cream for half-and-half for a slightly lighter sauce, though it will be less rich.
- Smoked paprika adds a subtle smoky flavor; regular paprika can be used if unavailable.
- Using freshly grated Parmesan cheese yields a better flavor and smoother sauce than pre-grated.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely on the stovetop or microwave.
