Description
A comforting dish made with tender chicken, creamy cheese sauce, and fluffy rice that warms the heart and fills the belly.
Ingredients
- 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
- In a pot, bring the chicken broth to a boil. Add a pinch of salt, then stir in the rice. Reduce heat, cover, and simmer until the rice becomes tender.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook until each side turns a golden brown, about 6-7 minutes per side.
- Remove the chicken from the skillet and set aside. In the same skillet, melt the butter and whisk in flour to create a roux.
- Gradually pour in the milk and chicken broth while whisking constantly until the mixture thickens.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese until fully melted and smooth.
- Return the cooked chicken to the skillet, spoon the creamy sauce over it, and let it simmer briefly.
- Serve the creamy smothered chicken over the fluffy rice, garnished with fresh parsley.
Notes
Ensure chicken is well-seasoned to lock in moisture. Serve with a light salad or roasted vegetables.
