Creamy Smothered Chicken and Parmesan Rice Recipe

Introduction

Creamy Smothered Chicken Rice is the ultimate comfort food, combining tender chicken breasts with a rich, velvety sauce served over fluffy white rice. This dish brings warmth and satisfying flavors to your dinner table, perfect for family meals or cozy nights in.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of nutmeg (optional)
• 2 cups long-grain white rice
• 4 cups chicken broth (or water)
• 1 tablespoon butter
• 1/2 teaspoon salt

Instructions

1. Step 1: In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Sprinkle this mixture evenly over both sides of the chicken breasts.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts carefully in the skillet.
3. Step 3: Sear the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet, set aside, and cover loosely with foil.
4. Step 4: In the same skillet, melt 4 tablespoons butter over medium heat.
5. Step 5: Whisk in the flour and cook for 1-2 minutes, whisking constantly until pale golden.
6. Step 6: Slowly pour in 3 cups chicken broth while whisking constantly to prevent lumps.
7. Step 7: Bring the sauce to a simmer, then reduce heat to low and let it simmer for 5-7 minutes, stirring occasionally until it thickens slightly.
8. Step 8: Stir in heavy cream and milk. Continue to simmer for 2-3 minutes, stirring occasionally.
9. Step 9: Add softened cream cheese; stir until melted and the sauce is smooth and creamy.
10. Step 10: Stir in grated Parmesan cheese until melted and smooth.
11. Step 11: Add chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of nutmeg if using. Taste and adjust seasoning.
12. Step 12: In a medium saucepan, combine rice, 4 cups chicken broth (or water), 1 tablespoon butter, and 1/2 teaspoon salt.
13. Step 13: Bring the rice mixture to a boil over high heat.
14. Step 14: Reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Do not lift the lid during cooking.
15. Step 15: Remove saucepan from heat and let it sit covered for 5-10 minutes. Fluff the rice with a fork.
16. Step 16: Slice the cooked chicken breasts into thin slices.
17. Step 17: Add sliced chicken to the skillet with the creamy sauce. Gently stir to coat and simmer for a few minutes to warm through.
18. Step 18: Serve the cooked rice on plates or bowls. Top with creamy smothered chicken.
19. Step 19: Optionally, garnish with extra chopped parsley and a sprinkle of Parmesan cheese.

Tips & Variations

• For extra flavor, marinate the chicken in buttermilk for 30 minutes before seasoning.
• Use low-fat milk or half-and-half to lighten the sauce without sacrificing creaminess.
• Add sautéed mushrooms or spinach to the sauce for added texture and nutrition.
• Substitute chicken broth with vegetable broth for a milder taste.

Storage

Store leftover creamy smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, or microwave until heated through. Add a splash of milk or broth when reheating if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and proper browning. If using frozen, fully thaw before cooking.

Is it possible to make this recipe dairy-free?

Yes, substitute butter with dairy-free margarine, use coconut milk or other non-dairy cream alternatives, and replace cream cheese and Parmesan with vegan versions or omit them. The sauce texture may vary slightly.

Creamy Smothered Chicken and Parmesan Rice Recipe

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★★★★★

4.6 from 90 reviews

Creamy Smothered Chicken Rice is the ultimate comfort food, featuring tender seared chicken breasts bathed in a rich, creamy garlic Parmesan sauce served over fluffy long-grain white rice. This hearty and satisfying dish combines a luscious homemade sauce with perfectly cooked rice for a cozy, flavorful meal perfect for family dinners or special occasions.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

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

Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of nutmeg (optional)

Rice

• 2 cups long-grain white rice
• 4 cups chicken broth (or water)
• 1 tablespoon butter
• 1/2 teaspoon salt

Instructions

1. Season the Chicken: In a small bowl, mix salt, black pepper, garlic powder, and onion powder. Evenly sprinkle this seasoning blend over both sides of the chicken breasts to ensure flavorful meat.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the skillet carefully to avoid splattering.
3. Cook the Chicken: Sear the chicken for 5-7 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from the skillet, cover loosely with foil, and set aside to keep warm.
4. Melt the Butter (Sauce): In the same skillet, reduce heat to medium and melt the butter to utilize the flavorful chicken drippings left behind.
5. Make a Roux: Whisk in the flour and cook continually for 1-2 minutes until the mixture turns pale golden, which develops the base for the creamy sauce.
6. Add the Chicken Broth: Slowly add the chicken broth to the roux while whisking constantly to avoid lumps, creating a smooth sauce base.
7. Simmer the Sauce: Bring the sauce to a simmer, then lower the heat and let it gently simmer for 5-7 minutes, stirring occasionally until slightly thickened.
8. Add the Cream and Milk: Stir in the heavy cream and milk to enrich the sauce, then continue simmering for an additional 2-3 minutes while stirring intermittently.
9. Incorporate the Cream Cheese: Add softened cream cheese and stir continuously until fully melted, resulting in a smooth, creamy texture.
10. Add the Parmesan Cheese: Mix in the grated Parmesan cheese until melted and integrated into the sauce, enhancing the flavor with its savory sharpness.
11. Season the Sauce: Stir in fresh parsley, salt, pepper, garlic powder, onion powder, and nutmeg (if using). Taste and adjust seasonings as needed for balanced flavor.
12. Combine Ingredients (Rice): In a separate medium saucepan, combine rice, chicken broth (or water), butter, and salt.
13. Bring to a Boil (Rice): Heat the mixture on high until it reaches a rolling boil.
14. Simmer and Cover (Rice): Reduce heat to low, cover the saucepan tightly, and simmer for 18-20 minutes without lifting the lid until the rice absorbs all liquid and becomes tender.
15. Fluff the Rice: Remove the saucepan from heat, let it stand covered for 5-10 minutes, then fluff the rice gently with a fork to separate the grains.
16. Slice the Chicken: Slice the rested chicken breasts into thin, even slices for easy serving.
17. Combine Chicken and Sauce: Return sliced chicken to the skillet with the creamy sauce and gently stir to coat all pieces. Let it simmer briefly to warm the chicken throughout.
18. Serve: Spoon the fluffy rice onto plates or serving bowls and top generously with the creamy smothered chicken.
19. Garnish (Optional): Sprinkle additional chopped parsley and Parmesan cheese over the top for a fresh, flavorful finish.

Notes

• If you prefer less rich sauce, reduce the heavy cream to 3/4 cup and increase milk accordingly.
• Chicken thighs can be substituted for breasts; adjust cooking time accordingly.
• Using chicken broth instead of water for the rice adds extra flavor.
• Nutmeg is optional but adds a warm, subtle depth to the sauce.
• Ensure not to lift the lid while rice is cooking to maintain proper steaming.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: creamy chicken rice, smothered chicken, comfort food, creamy garlic sauce, Parmesan chicken, easy dinner recipe