Description
A comforting and satisfying meal with creamy sauce, tender chicken, 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 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. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In a separate saucepan, bring the chicken broth and salt to a boil.
- Add the rice, reduce the heat to low, and cover. Let it simmer for 15-20 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 the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually add the milk and chicken broth, whisking until the mixture is smooth and thickened.
- Stir in the garlic powder, thyme, cheddar cheese, and Parmesan cheese. Mix until the sauce is creamy and the cheese is fully melted.
- Return the cooked chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over a bed of rice, and garnish with chopped fresh parsley.
Notes
Use fresh herbs and adjust seasoning to taste for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American