Creamy Smothered Chicken Rice (Printer-Friendly)

Golden chicken bathed in smooth cheese sauce atop fluffy rice, garnished with fresh parsley for a cozy dinner.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (6 to 8 ounces each)

→ Spices

02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - Salt, to taste
06 - Black pepper, to taste

→ Grains

07 - 1 cup long grain white rice

→ Liquids

08 - 240 ml chicken broth (divided)
09 - 240 ml whole milk
10 - 15 ml olive oil

→ Dairy

11 - 28 grams unsalted butter
12 - 28 grams all-purpose flour
13 - 60 grams shredded sharp cheddar cheese
14 - 30 grams freshly grated Parmesan cheese

→ Herbs

15 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub seasoning mixture evenly on both sides of each chicken breast.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts without crowding and cook undisturbed for 4 to 5 minutes until golden. Flip and cook the other side until equally golden and cooked through.
03 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 180 ml chicken broth and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
04 - In the same skillet used for chicken, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until roux is lightly golden and nutty in aroma. Slowly whisk in whole milk and remaining 60 ml chicken broth, ensuring smooth consistency without lumps.
05 - Reduce heat to low before gradually incorporating cheddar and Parmesan cheeses. Stir continuously until cheeses melt and sauce thickens enough to coat the back of a spoon.
06 - Return chicken breasts to the skillet and spoon creamy cheese sauce evenly over them. Cover and simmer on low heat for 10 minutes to allow chicken to finish cooking and absorb flavors.
07 - Plate the fluffy rice and top with smothered chicken breasts. Garnish with chopped fresh parsley and serve immediately.

# Helpful Hints:

01 - Allow chicken to reach room temperature before cooking for even searing. Deglazing the pan with white wine after searing enhances flavor complexity.
02 - Leftovers reheat well; loosen thickened sauce by stirring in a splash of milk. Add broth or water when reheating rice to restore fluffiness.

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