Creamy Smothered Chicken and Rice

Instructions:

1. Season chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat. Cook chicken for 6–7 minutes per side, until golden and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, melt butter and sauté diced onion until softened. Add garlic and cook for 1 minute until fragrant.
4. Stir in flour and cook for 1–2 minutes, whisking constantly. Slowly pour in chicken broth and heavy cream, whisking until smooth. Simmer until slightly thickened.
5. Stir in cheddar cheese until melted and creamy.
6. Return chicken to the skillet and spoon sauce over the top. Let simmer for 5 minutes so the flavors meld.
7. Serve chicken and plenty of sauce over a bed of cooked white rice. Garnish with chopped parsley.

Variations:

• Spicy Kick: Use pepper jack cheese or add red pepper flakes to the sauce.
• Veggie Boost: Stir in cooked broccoli, peas, or sautéed mushrooms.
• Protein Swap: Try boneless chicken thighs for extra juiciness.
• Low-Carb Option: Serve over cauliflower rice instead of white rice.

Tips:

• Pound chicken breasts to even thickness for faster, more even cooking.
• Whisk sauce continuously when adding liquids to avoid lumps.
• Use freshly grated cheese for the smoothest, creamiest sauce.
• Leftovers keep well in the fridge for up to 3 days—reheat gently with a splash of milk to loosen the sauce.

Creamy Smothered Chicken and Rice is comfort food at its finest—rich, hearty, and made with simple ingredients that come together in one unforgettable dish.