Description
A comforting dish that combines protein, carbs, and creamy goodness perfect for family dinners.
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
- 1 ½ 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 skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In a separate pot, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the rice is cooked. Fluff with a fork.
- In the same skillet, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually whisk in whole milk and chicken broth, stirring to prevent lumps. Stir in garlic powder, thyme, cheddar, and Parmesan cheese. Cook until thickened.
- Return the chicken to the skillet, spooning sauce over it. Simmer for 3-5 minutes. Serve the chicken over rice, garnished with parsley.
Notes
Make sure to season the chicken well for the best flavor. You can add vegetables like broccoli or spinach for extra flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American