Description
A comforting dish combining juicy chicken and creamy sauce over fluffy rice, perfect for busy nights or special occasions.
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 olive oil over medium-high heat and cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender. Fluff with a fork.
- In the same skillet used for the chicken, melt butter over medium heat. Add flour and whisk for 1-2 minutes to create a roux.
- Gradually add milk and chicken broth, whisking until smooth and thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until creamy.
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Serve the chicken and sauce over the rice, garnished with fresh parsley.
Notes
For extra flavor, marinate the chicken in the seasonings for at least 30 minutes beforehand. You can also add vegetables like spinach or bell peppers to the sauce for more nutrition.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg