Creamy Smothered Chicken Rice (Printer-Friendly)

Golden seared chicken bathed in rich cheddar-Parmesan sauce over fluffy rice with fresh parsley.

# What You'll Need:

→ Chicken

01 - 3 boneless skinless chicken breasts (6 to 8 ounces each)
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked Spanish paprika
05 - Salt and freshly ground black pepper, to taste
06 - 1 tablespoon olive oil

→ Rice

07 - 1 cup long grain white rice, rinsed
08 - 2 cups chicken broth
09 - ½ teaspoon salt

→ Sauce

10 - 3 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour
12 - 1 cup whole milk
13 - 1 cup chicken broth
14 - ¾ cup shredded sharp cheddar cheese
15 - ⅓ cup grated Parmesan cheese

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# Steps to Follow:

01 - Pat chicken breasts dry with paper towels. Combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Coat both sides of chicken breasts evenly with the spice mixture, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in skillet without crowding. Cook undisturbed for 4 to 5 minutes until golden brown. Flip and cook the opposite side until equally golden. Remove chicken from skillet and set aside.
03 - Rinse rice under cold water until the water runs clear. Bring 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 and liquid is absorbed. 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 for 1 to 2 minutes until the mixture turns light golden and develops a nutty aroma. Gradually whisk in milk and chicken broth, stirring constantly until the sauce is smooth and thickened.
05 - Reduce heat to low. Slowly add cheddar and Parmesan cheeses in increments, stirring well between additions until fully melted and the sauce is thick enough to coat the back of a spoon.
06 - Return chicken breasts to the skillet, spoon the creamy cheese sauce over them to coat completely. Cover and simmer gently on low heat for 10 minutes until chicken is cooked through and flavors meld.
07 - Plate the fluffy rice, top with the smothered chicken and creamy sauce. Garnish with chopped fresh parsley and serve immediately.

# Extra Suggestions:

01 - Allow chicken to rest at room temperature for 15 minutes before cooking for even searing and juicier results.
02 - Rinsing rice removes excess starch, ensuring a fluffy texture.
03 - To reheat leftovers, add a splash of milk to loosen the sauce and a little broth to restore rice moisture.

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