Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp unsalted butter
- 1½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp dried thyme
- Fresh parsley (chopped) for garnish
Instructions
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat; cook chicken until golden brown (6-7 minutes per side). Remove from skillet.
- In the same skillet, add rice, chicken broth, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute until golden. Gradually whisk in milk and broth until smooth and thickened (about 5 minutes). Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted.
- Combine cooked rice with the creamy sauce; return chicken to skillet and coat well with sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 620
- Sugar: 7g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg