Description
A delightful dish blending tender chicken with creamy sauce and fluffy rice, perfect for weeknights or family dinners.
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 (additional)
- 1/2 teaspoon garlic powder (additional)
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 4-5 minutes on each side until golden brown. Remove and set aside.
- In a saucepan, bring the chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until cooked. Fluff with a fork and keep warm.
- In the same skillet, melt butter over medium heat. Whisk in flour for 1-2 minutes, then gradually add whole milk and additional chicken broth, stirring until smooth. Mix in additional garlic powder, thyme, cheddar, and Parmesan cheese, cooking until the sauce thickens.
- Return the chicken to the skillet to coat in the sauce. Cover and simmer on low for about 10 minutes, until the chicken is cooked through at an internal temperature of 165°F.
Notes
To prevent overcooking, use a meat thermometer to check the chicken’s doneness. Garnish with fresh parsley for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
Keywords: creamy chicken, chicken and rice, comfort food, easy dinner, weeknight meals