Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 ½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon dried thyme
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown; remove from skillet.
- In a medium saucepan, bring chicken broth and salt to a boil; add rice and simmer on low for 15-18 minutes until tender.
- In the same skillet used for the chicken, melt butter and whisk in flour until golden. Gradually add milk and broth while whisking to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan until thickened.
- Return chicken to the skillet; spoon sauce over it and simmer on low for 10 minutes until cooked through.
- Serve over rice and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg