Creamy Chicken Rice (Print Version)

Tender chicken with rich, creamy sauce sits on fluffy rice for a bite that's pure comfort and loaded with flavor.

# Ingredients:

→ Chicken

01 - 2 tablespoons olive oil
02 - Black pepper, to taste
03 - Salt, to taste
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - 4 boneless skinless chicken breasts

→ Rice

08 - 0.5 teaspoon salt
09 - 2 cups chicken broth
10 - 1 cup long grain white rice

→ Creamy Sauce

11 - Fresh parsley chopped (for topping)
12 - 0.5 cup grated Parmesan cheese
13 - 0.5 cup shredded cheddar cheese
14 - 0.25 teaspoon dried thyme
15 - 0.5 teaspoon garlic powder
16 - 0.5 cup chicken broth
17 - 1.5 cups whole milk
18 - 2 tablespoons all purpose flour
19 - 2 tablespoons unsalted butter

# Steps:

01 - Pat chicken dry, then coat each side with salt, pepper, smoked paprika, onion powder, and garlic powder.
02 - Pour olive oil into a big skillet and heat it up over medium high. Let chicken sizzle about 4 or 5 minutes on each side until brown, then pull them out and park them on a plate.
03 - With heat on medium, toss butter into your skillet. When melted, dump in flour and stir until the mix gets thick but smooth. Slowly pour in milk and chicken broth, keep whisking 'til it turns creamy.
04 - Sprinkle in the garlic powder, thyme, both cheeses. Mix it all up until the sauce looks smooth and cheesy.
05 - Set chicken back in the skillet. Spoon that cheesy sauce all over, slap on the lid, and let it all cook for 10 minutes. Make sure the inside of the chicken hits 74°C.
06 - As the chicken bubbles away, boil chicken broth and salt in a saucepan. Tip in the rice, cover it, turn the heat down low, and let it sit 15 to 18 minutes. Rice should be soft. Fluff it up with a fork when done.
07 - Spoon some rice on each plate. Add a chicken breast on top. Pour on extra sauce and sprinkle with chopped parsley for a fresh pop.

# Notes:

01 - Always check your chicken gets to at least 74°C (165°F) inside so it's fully cooked.
02 - Shred cheese yourself for a sauce that's extra smooth and melty.

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