Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/4 teaspoon thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a medium pot, boil chicken broth and salt; add rice, cover, and simmer for 18–20 minutes.
- Heat olive oil in a large skillet; cook seasoned chicken for 6–7 minutes on each side until golden brown. Set aside.
- In the same skillet, melt butter over medium heat; whisk in flour until golden. Gradually add milk and broth while whisking until thickened (3–4 mins).
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted and smooth.
- Return chicken to skillet; spoon creamy sauce over it and simmer for an additional 3–4 minutes.
- Serve the creamy smothered chicken over cooked rice and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg