Easy Creamy Smothered Chicken and Rice is one of those weeknight comfort meals that feels like a hug on a plate. I first made it after a long day when I had leftover rice and a couple of chicken breasts in the fridge—within 25 minutes I had a velvety, garlicky sauce smothering tender chicken and steaming rice. What makes it special is the simplicity: a quick roux-based sauce enriched with both cheddar and Parmesan that turns pantry staples into something restaurant-worthy.
I also like to pair it with dips and simple sides; if you enjoy cheese-forward dishes, try my twist on buffalo chicken dip with cottage cheese for an appetizer that complements this meal well.
Why you’ll love this dish
This recipe checks a lot of boxes: fast, budget-friendly, and crowd-pleasing. The sauce comes together on the stovetop in one skillet, so cleanup is minimal. The dairy (cheddar + Parmesan + milk) gives a layered, savory richness that coats rice and chicken beautifully. It’s perfect for weeknights when you want comfort without fuss, and it scales easily for family dinners or meal prep.
"Creamy, savory, and unbelievably simple—the kind of dinner you can make from memory."
How this recipe comes together
Overview: Start by heating oil and blooming the dried spices for maximum flavor. Make a quick roux with flour to thicken the sauce, then whisk in chicken broth and milk until silky. Once thickened, lower the heat and melt in cheddar and Parmesan for a creamy finish. The sauce is traditionally poured over cooked chicken and rice—use seared chicken breasts, shredded rotisserie meat, or even leftover roast chicken.
Short timeline:
- Bloom spices in olive oil (1–2 minutes)
- Stir in flour (30 seconds) to build the roux
- Whisk in broth and milk, simmer until thick (4–6 minutes)
- Melt cheeses off heat (1–2 minutes) and season
- Spoon over cooked rice and prepared chicken; serve immediately
What you’ll need
- 2 tbsp Olive oil
- 1 tsp Onion powder
- 1 1/2 tsp Powdered garlic
- 1/4 tsp Thyme
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- Salt and black pepper to taste
- 2 tbsp All purpose flour
- 2 1/2 cups Chicken broth
- 1 1/2 cups Whole milk
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Grated Parmesan cheese
Notes and substitutions:
- For gluten-free: swap all-purpose flour for 2 tbsp cornstarch mixed with a little cold water (add after broth is warm).
- For lower fat: use 2% milk and reduce cheddar to 1/3 cup; the Parmesan keeps a strong savory profile.
- If you want protein ideas: quick-sear boneless chicken breasts (about 6–8 minutes total) or shred a rotisserie chicken and fold it into the finished sauce.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat. Let it get shimmering but not smoking.
- Add the onion powder, powdered garlic, thyme, smoked paprika, and 1/2 tsp salt. Sauté for about a minute until the spices are fragrant.
- Stir in the all-purpose flour and cook briefly, stirring constantly so the roux loses its raw flour taste—about 30 seconds.
- Slowly pour in the chicken broth while whisking to avoid lumps, then add the whole milk. Keep stirring until the sauce comes together and thickens, around 4–6 minutes.
- Reduce the heat to low and stir in the cheddar and Parmesan until fully melted and smooth.
- Taste and adjust seasoning with additional salt and plenty of black pepper.
- Serve the creamy sauce spooned over hot cooked rice and cooked chicken, then enjoy.
Best ways to enjoy it
- Plate the rice first, place the chicken (seared breasts or shredded) on top, and ladle the sauce generously over everything for classic smothered presentation.
- Add bright contrast with a squeeze of lemon or a scattering of chopped parsley or green onions.
- Side dishes: steamed green beans, roasted broccoli, or a crisp mixed salad cut through the richness nicely.
- For a heartier meal, serve with buttery dinner rolls to mop up the sauce.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keeps well for 3–4 days.
- Reheat: Gently rewarm on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Microwave in short intervals, stirring between, and add a teaspoon of liquid if it tightens.
- Freeze: Freeze the sauce (without rice) in a freezer-safe container up to 2 months. Thaw overnight in the refrigerator and reheat gently.
- Food safety: If you added cooked chicken, keep to the 3–4 day refrigeration rule and reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Toast your spices briefly in the hot oil—this brightens their flavor and gives more depth than adding them directly to cold liquids.
- Whisk constantly when adding liquids to prevent lumps; a silicone spatula can help scrape the pan and keep the sauce smooth.
- For silkier texture, remove the pan from heat before stirring in the cheese so it melts without breaking the sauce.
- Shortcut: Use shredded rotisserie chicken to save time and boost flavor.
- If the sauce becomes too thick after standing, whisk in warm broth or milk a tablespoon at a time until it reaches the desired consistency.
For a dairy-free spin, try a nut-based cream or a blended cauliflower sauce and see similar comfort with fewer dairy calories. And if you like experimenting with mix-and-match recipes, check out these creative cottage cheese and Jello recipes for side or dessert inspiration after this savory main.
Creative twists
- Smoky chipotle: add 1 tsp adobo sauce and a pinch of chipotle powder for a smoky heat.
- Mushroom variation: sauté sliced mushrooms after the spices, then proceed with the roux and liquids for an earthy boost.
- Tex-Mex: fold in black beans, corn, and a handful of cilantro; finish with a lime wedge.
- Vegetarian: skip the chicken and add roasted cauliflower or chickpeas for protein.
- Cheese swaps: swap cheddar for Gruyère for a nuttier flavor, or use pepper jack for spice.
Common questions
Q: How long does this take from start to finish?
A: Active stovetop time is about 15–20 minutes. If you’re cooking chicken from raw, add about 10–15 minutes depending on thickness. Using pre-cooked chicken (rotisserie) cuts total time to under 25 minutes.
Q: Can I use raw chicken in this skillet?
A: The directions provided focus on the sauce; if using raw boneless chicken breasts, sear them first until nearly cooked through (4–6 minutes per side depending on thickness). Remove them, make the sauce, then return the chicken to the pan to finish cooking in the sauce for 3–5 minutes until internal temperature hits 165°F (74°C).
Q: Is there a gluten-free option?
A: Yes—replace the 2 tbsp of all-purpose flour with 2 tbsp cornstarch mixed with a little cold water (slurry). Add the slurry toward the end of simmering and stir until the sauce thickens.
Q: Will the sauce separate if I reheat it?
A: Dairy sauces can tighten when chilled. Reheat gently over low heat and add a splash of milk or broth while stirring to re-emulsify. Avoid high heat that can cause the cheese to separate.
Q: Can I make this ahead for meal prep?
A: Make the sauce and refrigerate separately from rice; combine and reheat when ready. As noted, sauce freezes well if you skip freezing rice.
Conclusion
If you want another creamy smothered chicken take to compare techniques and flavor ideas, this Creamy Garlic Smothered Chicken – Kenna’s Cooks post is a useful reference for garlic-forward versions and plating inspiration.
Print
Easy Creamy Smothered Chicken and Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy
Description
A comforting weeknight meal featuring tender chicken and rice smothered in a creamy, garlicky cheese sauce.
Ingredients
- 2 tbsp Olive oil
- 1 tsp Onion powder
- 1 1/2 tsp Powdered garlic
- 1/4 tsp Thyme
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- Salt and black pepper to taste
- 2 tbsp All purpose flour
- 2 1/2 cups Chicken broth
- 1 1/2 cups Whole milk
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the onion powder, powdered garlic, thyme, smoked paprika, and 1/2 tsp salt. Sauté for about a minute until fragrant.
- Stir in the all-purpose flour and cook for about 30 seconds.
- Slowly pour in the chicken broth while whisking, then add the whole milk. Stir until thickened (around 4–6 minutes).
- Reduce heat to low and stir in cheddar and Parmesan until melted and smooth.
- Serve the creamy sauce spooned over hot cooked rice and chicken.
Notes
For gluten-free: substitute all-purpose flour with cornstarch mixed with cold water. For lower fat: use 2% milk and reduce cheddar to 1/3 cup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American