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
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper (to taste)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ¼ tsp dried thyme
- Fresh parsley (chopped)
Instructions
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes on each side until golden brown; set aside.
- In the same skillet, toast rice for about 2 minutes. Add chicken broth and salt; bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
- In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually stir in milk and chicken broth until smooth. Add garlic powder, thyme, cheddar cheese, and Parmesan; stir until melted.
- Combine cooked rice with the seared chicken in the skillet. Pour cream sauce over all ingredients and gently mix. Let simmer for a few more minutes.
- Garnish with chopped parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg