Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth (divided)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/4 teaspoon thyme
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub it evenly over both sides of the chicken breasts.
- Bring 2 cups of chicken broth and ½ teaspoon salt to a boil in a medium pot. Add rice, cover, and simmer on low for 18-20 minutes until tender. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for about 6-7 minutes per side until golden brown. Remove from skillet.
- In the same skillet, melt butter over medium heat. Whisk in flour for about a minute. Gradually add milk and remaining broth while whisking to avoid lumps; cook until thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted.
- Return chicken to skillet; spoon sauce over it and let simmer for an additional 3-4 minutes.
- Plate the cooked rice topped with smothered chicken and garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 585
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg