Creamy Smothered Chicken Rice (Printer-Friendly Version)

Tender chicken breasts in a rich, cheesy sauce served on fluffy rice with fresh parsley for brightness.

# Ingredients Needed:

→ Poultry

01 - 3 boneless skinless chicken breasts (6-8 ounces each)

→ Spices

02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - ¼ teaspoon black pepper

→ Grains

07 - 1 cup long grain white rice, rinsed

→ Liquids

08 - 2 ⅓ cups chicken broth (divided)
09 - 1 cup whole milk
10 - 2 tablespoons olive oil

→ Dairy

11 - 3 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - ½ cup shredded cheddar cheese
14 - ¼ cup grated Parmesan cheese

→ Herbs

15 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Directions:

01 - Pat chicken breasts dry with paper towels. Combine garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Coat both sides of each breast thoroughly with seasoning, pressing to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts without crowding. Cook undisturbed for 4 to 5 minutes until golden brown. Flip and sear the opposite side until equally golden.
03 - Rinse rice until water runs clear to remove excess starch. Bring 1 ⅔ cups chicken broth and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender. Let rest covered for 5 minutes, then fluff with a fork.
04 - In the same skillet used for chicken, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes until roux is light golden and fragrant. Gradually whisk in whole milk and remaining ⅔ cup chicken broth, stirring constantly to prevent lumps.
05 - Lower heat and add shredded cheddar and Parmesan gradually, stirring until cheeses melt completely and sauce thickens to coat the back of a spoon.
06 - Return chicken breasts to skillet, spoon sauce over to cover. Cover pan and simmer on low for 10 minutes to complete cooking and infuse flavors.
07 - Plate rice and top with creamy smothered chicken. Garnish with fresh parsley and serve immediately.

# Helpful Hints:

01 - Allow chicken to rest at room temperature for 15 minutes prior to cooking for even searing and juiciness.
02 - Deglaze skillet with a splash of white wine after searing chicken to enhance sauce complexity.
03 - Toast rice briefly in butter before cooking to deepen flavor.
04 - Leftovers can be stored refrigerated up to 3 days; reheat with a splash of milk or broth to restore sauce consistency and rice fluffiness.

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