Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Cook the rice by boiling chicken broth and salt, adding rice, then simmering until tender.
- In a large skillet, heat olive oil over medium-high heat and cook the seasoned chicken until golden brown on both sides.
- In the same skillet, melt butter and whisk in flour to create a roux; gradually add milk and broth until thickened.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted and smooth.
- Return the cooked chicken to the skillet, spoon sauce over it, and simmer briefly.
- Serve over rice garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 510
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg