Description
A comforting dish that combines tender chicken with a rich, creamy sauce and fluffy rice, 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
- 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 the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
- In a medium saucepan, bring chicken broth and 1/2 teaspoon salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until tender. Fluff with a fork and set aside.
- In the same skillet, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the whole milk and remaining chicken broth, stirring constantly to avoid lumps.
- Add garlic powder and thyme, then stir in the cheddar and Parmesan cheese. Cook for about 3-4 minutes until thickened and cheese is melted.
- Return the seared chicken to the skillet, spooning the creamy sauce over the top. Cover and simmer on low heat for 10 minutes until chicken is fully cooked.
- Serve the cooked rice topped with the creamy chicken and sauce. Garnish with fresh parsley.
Notes
Ensure not to overcook the chicken to keep it juicy, and feel free to experiment with your favorite cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American