Description
A creamy, cheesy, one-skillet dish that combines succulent chicken, fluffy rice, and a rich sauce for a comforting and delicious meal.
Ingredients
- 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
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. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- In a separate saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and let it simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
- In the same skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes. 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 creamy sauce over the top. Serve over rice, garnished with chopped fresh parsley.
Notes
Ensure the chicken is not overcooked for optimal tenderness. Letting the chicken rest helps keep it juicy.