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
Cook Mode Prevent your screen from going dark
Instructions
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a large skillet, heat olive oil over medium-high heat and cook the chicken for 5 to 7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and let simmer for 15 to 20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk continuously for 1 to 2 minutes to form a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until creamy and cheese is fully melted. Taste and adjust seasoning.
- Return the chicken to the skillet, spoon the creamy sauce over the top, and let everything warm together for a minute.
- Serve the chicken and sauce over a bed of rice and garnish with chopped fresh parsley. Enjoy immediately.
Notes
- Perfect for leftovers, simply reheat in a pan with a splash of milk.