Preheat and prepare — Preheat the oven to 425°F (220°C). A high oven helps the potatoes crisp quickly and lets the rice dish finish with a light browned top if you finish under the broiler. Place a medium pot of water on to boil if you prefer to parboil the potatoes for faster roasting (see step 3).

Rinse the rice — Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Rinsing removes excess surface starch so the cooked rice stays distinct and doesn’t become gluey during baking.

Crisp potatoes: (two options) Option A — Roast directly: Toss the halved/quartered potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp pepper on a rimmed baking sheet. Roast at 425°F for 30–35 minutes, turning once, until golden and tender. Option B — Parboil then smash: Boil potatoes in salted water for 8–10 minutes until just fork-tender, drain, let cool briefly, gently press (smash) each piece flat with the bottom of a glass, brush with remaining 1 tbsp oil, sprinkle a little salt and roast at 425°F for 20–25 minutes until deeply crisp. Why: parboiling shortens roasting time and yields a creamier interior; smashing increases surface area for maximum crispness.

Brown the chicken — While the potatoes roast, heat a large (10–12 inch) ovenproof skillet or Dutch oven over medium-high heat and add 1 tbsp olive oil. Pat the chicken pieces dry, season with 1/2 tsp salt and 1/4 tsp pepper. Sear the chicken 2–3 minutes per side until just golden (don’t fully cook through). Why: searing builds Maillard flavor (deep savory notes), and partially cooking before baking prevents dry, overcooked meat.

Caramelize the aromatics — Push the chicken to one side of the pan, reduce heat to medium, add butter and the diced onion. Cook the onion, stirring occasionally, 8–10 minutes until deep golden and sweet; add minced garlic in the last 60 seconds and stir to release the aromatics. Why: slow-caramelized onion adds natural sweetness and depth that enriches the rice; adding garlic later prevents burn and bitterness.

Add seasonings and rice — Stir in the dried thyme and smoked paprika to bloom their flavors for 30 seconds. Add the rinsed rice and stir to coat each grain with butter and oil for 1–2 minutes. Why: coating the rice in fat before liquid helps grains stay separated and layers flavor into each kernel.

Add liquids and combine — Pour in the chicken broth and whole milk, scrape up any browned bits from the pan bottom (those are concentrated flavor). Stir gently to even out the rice layer, nestle the partially-seared chicken into the rice so it finishes cooking surrounded by liquid. Season with the remaining 1/2 tsp kosher salt and 1/4 tsp pepper. Why: baking rice in combined milk and broth creates a luxuriously creamy texture — milk adds silkiness while broth adds savor.

Bake covered — Cover the skillet tightly with a lid or foil and transfer to the preheated 375°F (190°C) oven (reduce temperature from 425 to 375 for even rice cooking). Bake 30 minutes covered. Why: gentle, moist heat allows the rice to absorb liquid evenly and the chicken to finish cooking without drying out.

Add cheese and finish uncovered — Remove the skillet, uncover, stir gently to incorporate settled rice, sprinkle the grated cheddar evenly over the top. Return to the oven uncovered and bake 6–8 minutes until cheese is melted and bubbling. If you like a browned top, broil 1–2 minutes while watching closely. Why: adding cheese after most liquid is absorbed prevents the cheese from sinking and ensures a melty, slightly golden top.

Rest and crisp the potatoes final step — Remove the skillet from the oven and let rest 5 minutes (resting lets starches set and juices redistribute). While resting, if you used the roast-only approach for potatoes, keep them in the oven to stay hot and crisp; if you parboiled and smashed, they should be crisp now. Why: resting improves texture and makes serving neater.

Assemble and serve — Spoon generous portions of the creamy cheddar chicken rice onto plates or a serving platter and top with 4–6 crispy smashed potato pieces per serving. Finish with a sprinkle of lemon zest or chopped parsley for brightness and a crack of fresh black pepper. Why: the contrast of creamy rice and crisp potatoes makes every bite interesting — citrus or herb brightens the richness.

Storage and reheating — Refrigerate leftovers in an airtight container for up to 3 days. To reheat, sprinkle a little water or broth over a portion and warm covered in a 350°F (180°C) oven for 12–15 minutes or microwave at 60% power in 1-minute bursts, stirring often to restore creaminess. Why: gentle reheating prevents grain drying and preserves the creamy texture.