Creamy Garlic Chicken and Rice Bake Recipe
This comforting Chicken and Rice recipe features tender, seasoned chicken breasts cooked to perfection and served over fluffy long-grain white rice. The dish is enhanced by a rich and creamy cheese sauce made with cheddar and Parmesan, creating a delicious, hearty meal perfect for any night of the week. Garnished with fresh parsley for a burst of freshness, this recipe combines simple ingredients and straightforward techniques to deliver comforting homemade goodness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken breasts dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning evenly over both sides of each chicken breast.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Rice: In the same skillet, add rinsed long-grain white rice. Stir briefly to coat the rice in the remaining oil and pan flavors. Pour in 2 cups of chicken broth and add 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
- Prepare the Creamy Sauce: While the rice is cooking, melt unsalted butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux without browning. Gradually whisk in whole milk and chicken broth, stirring constantly to avoid lumps. Add garlic powder and thyme. Continue cooking and whisking until the sauce thickens, about 5 minutes.
- Add Cheese to the Sauce: Remove the sauce from heat and stir in shredded cheddar cheese and grated Parmesan until melted and smooth. Adjust seasoning if needed.
- Combine and Serve: Return the cooked chicken breasts to the skillet with rice, spoon the creamy cheese sauce over the top, and garnish with chopped fresh parsley. Serve warm for a satisfying meal.
Notes
- For a lighter version, substitute whole milk with low-fat milk.
- You can use chicken thighs instead of breasts for juicier meat.
- To add vegetables, stir in frozen peas or chopped spinach into the rice during the last 5 minutes of cooking.
- Ensure rice is rinsed well before cooking to prevent clumping.
- Use freshly grated Parmesan for the best flavor and smoother melting.
Keywords: chicken and rice, creamy chicken recipe, cheesy chicken and rice, one pan chicken recipe, stovetop chicken dish
