Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper (to taste)
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley (chopped for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until golden brown on both sides; remove and set aside.
- In the same skillet, toast rice for about a minute. Add chicken broth and salt; bring to a boil then reduce heat to low. Cover and simmer until rice is tender.
- In a separate pan, melt unsalted butter and whisk in flour until smooth. Gradually add whole milk and chicken broth; stir until thickened.
- Mix in garlic powder, dried thyme, cheddar cheese, and Parmesan cheese until melted. Return chicken to the skillet with rice; pour sauce over everything.
- Serve hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg