Description
A comforting dish combining tender chicken, savory rice, and a rich, creamy sauce, perfect for weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper. Let it sit to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- In a medium saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat, and cover to simmer for about 15-18 minutes.
- In the same skillet, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes.
- Gradually add milk and chicken broth, whisking until smooth. Stir in garlic powder, thyme, cheddar, and Parmesan, cooking for 3-4 minutes until thickened.
- Reintroduce the chicken into the sauce, cover, and simmer on low heat for 10 minutes to ensure the chicken is cooked through.
- Serve over the cooked rice and garnish with chopped parsley.
Notes
For a spicier version, add pepper jack cheese or cayenne. Experiment with vegetables like spinach or bell peppers for added nutrition.
