Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (chopped) for garnish
Instructions
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat, cook chicken for 6-7 minutes per side until golden brown; remove from skillet.
- In the same skillet, toast the rice lightly for 2 minutes.
- Add 2 cups of chicken broth and salt; bring to boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until rice is cooked through.
- Meanwhile, make the creamy sauce by melting butter in another pan, whisking in flour to form a roux.
- Gradually add whole milk and remaining chicken broth until smooth; stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted.
- Return the chicken to the skillet with rice and pour the creamy sauce over everything. Stir gently to combine and let simmer for an additional 5 minutes.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 590
- Sugar: 6g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg