Easy Creamy Smothered Chicken and Rice
A quick, comforting skillet dinner featuring tender chicken in a silky cheese sauce served over hot rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: None
Ingredients
- 2 tbsp Olive oil
- 1 tsp Onion powder
- 1 1/2 tsp Powdered garlic
- 1/4 tsp Thyme (dried)
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 2 tbsp All-purpose flour
- 2 1/2 cups Chicken broth (low-sodium)
- 1 1/2 cups Whole milk (or 2% milk)
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Grated Parmesan cheese
- Cooked chicken (sliced or shredded) — about 2–3 cups
- Hot cooked rice — 3–4 cups
Instructions
- Warm the olive oil in a large skillet over medium heat until it shimmers.
- Sprinkle in the onion powder, powdered garlic, thyme, smoked paprika, and 1/2 teaspoon salt. Stir and cook for about one minute until fragrant.
- Add the all-purpose flour and stir constantly for about 30 seconds to form a light roux.
- Slowly pour in the chicken broth while whisking to dissolve any lumps. Stir in the whole milk. Simmer gently until the mixture thickens, about 4–6 minutes.
- Reduce the heat to low. Stir in the shredded cheddar and grated Parmesan until fully melted and the sauce is silky. Taste and adjust salt and pepper.
- Spoon the hot sauce over freshly cooked rice and top with the sliced or shredded chicken. Serve immediately.
Notes
You can swap olive oil for neutral oil or butter for extra richness. Use dairy-free milk for a lighter option but expect a thinner sauce. For a cheesier profile, increase cheddar by up to 1/4 cup.