Description
A comforting dish featuring juicy chicken wrapped in a creamy sauce and served over fluffy rice, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil. Add the rice, reduce heat to low, and cover. Simmer for 15-20 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet, melt unsalted butter over medium heat. Add flour and whisk for 1-2 minutes. Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in additional garlic powder, thyme, cheddar cheese, and Parmesan cheese until melted and creamy.
- Return chicken to the skillet and spoon the sauce over the top to coat.
- Serve chicken and sauce over the rice and garnish with chopped fresh parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg