Description
A comforting dish combining tender chicken with a creamy sauce, served over fluffy rice.
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 both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat and cook the seasoned chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
- In a saucepan, bring chicken broth and salt to a boil, then add the rice. Reduce heat, cover, and simmer for 15-20 minutes until tender and liquid absorbed. Fluff with a fork.
- In the same skillet, melt the butter over medium heat. Whisk in flour to create a roux, stirring for 1-2 minutes.
- Gradually add whole milk and chicken broth, whisking until smooth and thickened. Stir in garlic powder, thyme, cheddar, and Parmesan until creamy.
- Return chicken to the skillet and spoon sauce over it. Serve over rice and garnish with parsley.
Notes
Use quality ingredients for better flavor. Avoid overcooking the chicken and feel free to customize the flavor with additional spices or veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 90mg