Chicken and Rice in Cheddar Garlic Cream Ingredients: 11/2 pounds boneless skinless chicken breast, cut into thick bite-size chunks 11/2 cups long-grain white rice 2 tablespoons olive oil 4 tablespoons butter, divided 5 garlic cloves, minced 1 teaspoon smoked paprika 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili flakes 1/2 teaspoon black pepper 3/4 teaspoon salt, divided 1 teaspoon lemon juice 23/4 cups chicken broth 3/4 cup heavy cream 3 ounces cream cheese, softened 1 cup shredded sharp cheddar cheese 1/3 cup freshly grated Parmesan cheese 1 tablespoon chopped parsley Directions: Pat the chicken dry and season with smoked paprika, Italian seasoning, garlic powder, onion powder, chili flakes, black pepper, and 1/2 teaspoon salt. Heat the olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes until golden-brown underneath. Turn and cook for another 3 to 4 minutes until fully cooked with lightly crisp seared edges. Add 1 tablespoon butter, half of the minced garlic, parsley, and lemon juice. Toss the chicken through the cowboy butter for about 1 minute until glossy and evenly coated. Transfer the chicken to a plate temporarily. Reduce the heat to medium and add the remaining 2 tablespoons butter and garlic to the same skillet. Cook for about 30 seconds. Add the uncooked rice and stir for 1 minute so the grains become coated in the garlic butter and seasoned pan juices. Pour in the chicken broth and add the remaining salt. Bring to a gentle boil. Reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender and the broth has been absorbed. Pour in the heavy cream and gently stir through the rice. Add the cream cheese and stir over low heat until melted and smooth. Gradually add the cheddar and Parmesan, folding gently until the rice is coated in a thick cheddar garlic cream while the individual grains remain visible. Return the cowboy butter chicken and any juices from the plate directly to the skillet. Fold the chicken completely through the creamy rice so the chicken and rice are evenly mixed together. Cook for another 2 minutes over low heat, just until the chicken is hot and the cheddar garlic cream has settled throughout the rice. Remove from the heat and let the skillet rest for 3 minutes before serving. #chicken #rice #Foodie #yummy #DinnerIdeas - @cozycravings23