Creamy Smothered Chicken Rice (Print Version)

Tender chicken breasts smothered in a velvety cheese sauce, served over perfectly cooked rice - all made in just one pan.

# Ingredients:

→ Meat

01 - 4 boneless skinless chicken breasts

→ Vegetables & Herbs

02 - 1 tsp onion powder
03 - 1 1/2 tsp garlic powder
04 - 1/4 tsp dried thyme
05 - 1 tbsp fresh parsley, chopped (for garnish)

→ Spices & Seasonings

06 - 1 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper, or to taste

→ Grains

09 - 1 cup long-grain white rice

→ Dairy

10 - 2 tbsp unsalted butter
11 - 1 1/2 cups whole milk
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup grated parmesan cheese

→ Pantry & Condiments

14 - 2 tbsp all-purpose flour
15 - 2 tbsp olive oil
16 - 2 1/2 cups chicken broth

# Steps to Follow:

01 - Pat the chicken breasts dry and season both sides with salt, pepper, smoked paprika, onion powder, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden (not fully cooked through). Remove and set aside on a plate.
02 - Reduce the heat to medium. In the same pan, add butter. Once melted, whisk in flour to make a roux. Stir constantly for 1–2 minutes until golden and smooth.
03 - Slowly whisk in milk and chicken broth to the roux. Stir until smooth. Add thyme and a pinch more garlic powder if desired. Let the mixture simmer for 2–3 minutes until slightly thickened.
04 - Stir in uncooked rice. Nestle the seared chicken back into the pan. Cover with a lid, reduce heat to low, and simmer for 20–25 minutes, until the rice is tender and the chicken is fully cooked (internal temperature: 165°F/74°C).
05 - Remove the lid and gently stir in the cheddar and parmesan cheeses until melted and creamy. Adjust seasoning with salt and pepper to taste.
06 - Sprinkle chopped fresh parsley over the top and serve warm with crusty bread or roasted vegetables on the side.

# Additional Notes:

01 - A light golden crust on the chicken adds depth and seals in juices.
02 - Creamy sauces can thicken when reheated—add a splash of liquid for best results.

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