Creamy Smothered Chicken and Rice (Print Version)

# Ingredients:

→ Seasoned Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 2 tablespoons olive oil
06 - Salt and freshly ground black pepper to taste

→ Flavorful Rice

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

→ Creamy Cheese Sauce

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 1/2 cups whole milk
13 - 1/2 cup chicken broth
14 - 1/2 teaspoon garlic powder
15 - 1/4 teaspoon dried thyme
16 - 1/2 cup sharp cheddar cheese, freshly shredded
17 - 1/2 cup Parmesan cheese, freshly grated
18 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Start by seasoning your chicken breasts with a flavorful blend of garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 4-5 minutes per side. Set aside while you prepare the rest.
02 - In a saucepan, bring the chicken broth and salt to a boil. Stir in your rice, reduce the heat to low, and cover. Let it simmer for 15-18 minutes until the rice is tender and has absorbed all the liquid. Fluff it with a fork and keep warm.
03 - Using the same skillet from the chicken, melt the butter over medium heat. Whisk in the flour and cook until it turns slightly golden, about 1-2 minutes. Gradually pour in the milk and broth, whisking constantly to create a smooth sauce. Add your seasonings and both cheeses, stirring until everything is melted and beautifully combined.
04 - Return the chicken to the skillet, nestling it into that luxurious sauce. Cover and let it simmer gently for 10 minutes until the chicken is cooked through and tender. Serve over the hot rice, generously spooning the creamy sauce over top, and finish with a sprinkle of fresh parsley.

# Notes:

01 - Don't skip the initial searing - it creates a beautiful golden crust and locks in moisture
02 - For the best sauce, grate your cheese fresh rather than using pre-shredded
03 - The sauce can be made ahead and reheated gently with a splash of milk

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