Description
A comforting dish featuring succulent chicken breasts smothered in a rich, creamy cheese sauce served over fluffy rice.
Ingredients
- 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
- ½ tsp salt
- ¼ tsp dried thyme
- Fresh parsley (chopped)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper, coating evenly.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add uncooked rice and chicken broth, bring to a boil, cover, and simmer for about 15 minutes until rice is tender.
- Melt unsalted butter in a saucepan over medium heat, whisk in flour to create a roux, and cook for a minute.
- Gradually whisk in whole milk and stir in additional chicken broth until smooth.
- Add garlic powder, thyme, cheddar, and Parmesan. Stir until melted and combined.
- Return seared chicken to skillet with cooked rice and pour cheese sauce over. Simmer on low for 5-10 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
For fluffier rice, rinse it before cooking. Marinating chicken for 30 minutes enhances flavor.
