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 chicken for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In a separate saucepan, bring the chicken broth and salt to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes. Gradually add the milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar, and Parmesan cheese until melted.
- Return the cooked chicken to the skillet, spooning the sauce over it. Serve over fluffy rice, garnished with fresh parsley.
Notes
Consider marinating the chicken overnight for deeper flavor. For thicker sauce, whisk in more flour as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg