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
- 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 medium pot, boil chicken broth with salt. Stir in rice, cover, reduce heat to low, and simmer for 18-20 minutes until tender.
- Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken for about 6-7 minutes per side until golden brown and cooked through; remove from skillet.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually add milk and chicken broth while whisking to avoid lumps; cook until thickened (3-4 minutes).
- Stir in additional garlic powder, thyme, cheddar cheese, and Parmesan until melted and smooth.
- Return the chicken to the skillet; spoon sauce over it and simmer for an additional 3-4 minutes to heat through.
- Serve over cooked rice garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 570
- Sugar: 5g
- Sodium: 830mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg