Creamy Chicken & Rice

There’s something so satisfying about a warm, creamy chicken dish served over fluffy rice. This Creamy Chicken & Rice recipe is comfort food at its finest – rich, flavorful, and simple enough for a weeknight dinner. Perfectly seasoned chicken breasts are seared to golden perfection, then smothered in a velvety cheese sauce made with cheddar, mozzarella, and just the right touch of herbs. Pair it with buttery rice, and you’ve got a cozy meal everyone will love!

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tsp olive oil

For the Creamy Sauce:

• 3 Tbsp butter
• 3 Tbsp flour
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth

Instructions:

1. Season and Sear the Chicken
Start by seasoning both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 4–5 minutes per side, until golden brown. Transfer to a plate and set aside.

2. Make the Creamy Sauce
In the same skillet, melt the butter and add the chopped onion. Sauté for about 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds. Sprinkle in the flour and stir to create a roux.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream, thyme, parsley, and a touch more paprika if you like extra flavor. Let it simmer gently for 2–3 minutes.

Reduce heat to low and slowly stir in the cheddar and mozzarella until melted and smooth. The sauce should be thick, creamy, and irresistible.

3. Cook the Rice
In a separate pot, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork once done.

4. Combine and Serve
Slice the seared chicken breasts and return them to the skillet with the sauce. Let them simmer on low heat for about 10–12 minutes, spooning the sauce over the chicken occasionally to keep it juicy and flavorful.

To serve, spoon a bed of rice onto each plate, top with a creamy chicken breast, and drizzle extra sauce over the top. Garnish with fresh parsley or an extra sprinkle of cheese for the perfect finishing touch.

Creamy Chicken & Rice

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There’s something so satisfying about a warm, creamy chicken dish served over fluffy rice. This Creamy Chicken & Rice recipe is comfort food at its finest - rich, flavorful, and simple enough for a weeknight dinner. Perfectly seasoned chicken breasts are seared to golden perfection, then smothered in a velvety cheese sauce made with cheddar, mozzarella, and just the right touch of herbs. Pair it with buttery rice, and you’ve got a cozy meal everyone will love!

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tsp olive oil
• For the Creamy Sauce:
• 3 Tbsp butter
• 3 Tbsp flour
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth

Instructions

1. Season and Sear the Chicken
Start by seasoning both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 4–5 minutes per side, until golden brown. Transfer to a plate and set aside.
2. Make the Creamy Sauce
In the same skillet, melt the butter and add the chopped onion. Sauté for about 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds. Sprinkle in the flour and stir to create a roux.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream, thyme, parsley, and a touch more paprika if you like extra flavor. Let it simmer gently for 2–3 minutes.
Reduce heat to low and slowly stir in the cheddar and mozzarella until melted and smooth. The sauce should be thick, creamy, and irresistible.
3. Cook the Rice
In a separate pot, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork once done.
4. Combine and Serve
Slice the seared chicken breasts and return them to the skillet with the sauce. Let them simmer on low heat for about 10–12 minutes, spooning the sauce over the chicken occasionally to keep it juicy and flavorful.
To serve, spoon a bed of rice onto each plate, top with a creamy chicken breast, and drizzle extra sauce over the top. Garnish with fresh parsley or an extra sprinkle of cheese for the perfect finishing touch.