Description
A comforting dish featuring tender chicken and rice smothered in a rich creamy sauce, perfect for busy weeknights.
Ingredients
- 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
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ 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. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
- In a separate pot, combine the rice, chicken broth, and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
- In the same skillet, melt butter over medium heat. Whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until light golden. Gradually add whole milk and chicken broth, whisking constantly. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese, cooking until thickened, about 5 minutes.
- Return the cooked chicken to the skillet, spoon sauce over the chicken, and simmer for 3-5 minutes. Serve chicken over rice, garnished with parsley.
Notes
For added flavor, marinate the chicken in the spices for a few hours or overnight. Use low-fat or non-dairy milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American