Ingredients
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4 boneless skinless chicken breasts
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika
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Salt and pepper to taste
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2 tbsp olive oil
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1 cup long-grain white rice
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2 cups chicken broth
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½ tsp salt
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1½ cups whole milk
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½ cup chicken broth
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½ tsp garlic powder
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¼ tsp dried thyme
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½ cup shredded cheddar cheese
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½ cup grated Parmesan cheese
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Fresh parsley, chopped for garnish
Instructions
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Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
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Heat olive oil in a large skillet. Sear the chicken on both sides until golden. Remove and set aside.
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Add the rice to the same skillet and toast lightly in the remaining drippings.
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Pour in two cups of chicken broth and salt. Simmer until the rice absorbs the liquid.
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In a separate saucepan, melt the butter over medium heat.
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Add flour and whisk until smooth to form a roux.
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Slowly pour in whole milk while whisking to avoid lumps.
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Add the remaining chicken broth, garlic powder, and thyme. Cook until the sauce thickens.
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Stir in cheddar cheese and Parmesan until melted and smooth.
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Place the seared chicken back into the skillet with the cooked rice.
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Pour the creamy sauce over the chicken and rice.
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Simmer until the chicken becomes fully cooked and tender.
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Garnish with chopped parsley before serving.
Notes
You can add vegetables such as peas, carrots, or broccoli for extra color and texture. Moreover, you can adjust the seasoning based on preference or try different cheese blends. The dish thickens as it cools, so you may add broth while reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes