Description
A comforting one-pot dish featuring tender chicken, creamy sauce, and fluffy rice, perfect for busy weeknights or special occasions.
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 large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and fully cooked. Remove and set aside.
- In a separate pot, combine the rice, chicken broth, and salt. Bring to a boil, reduce heat, cover, and simmer for about 18-20 minutes until the rice is fully cooked. Fluff with a fork.
- In the skillet, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually add whole milk and chicken broth, whisking constantly. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook until sauce thickens, about 5 minutes.
- Return cooked chicken to the skillet, spoon sauce over it, and simmer for 3-5 minutes. Serve chicken with creamy sauce over the cooked rice, garnished with parsley.
Notes
Feel free to customize with vegetables or adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American