Description
A comforting weeknight dish featuring tender chicken breasts in a velvety cheesy sauce, served over fluffy rice.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.25–1.5 lb total)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth (for the rice)
- ½ teaspoon salt (for the rice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry and rub with spices: garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Remove and tent with foil.
- In a medium saucepan, bring chicken broth and salt to a boil. Stir in rice, reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork.
- In the same skillet, melt butter over medium heat, whisk in flour and cook 1-2 minutes until lightly golden.
- Gradually whisk in milk and chicken broth until smooth, reduce heat to medium-low.
- Stir in garlic powder and thyme, then add cheddar and Parmesan, stirring until melted and smooth.
- Return chicken to the skillet, spoon sauce over each breast, cover, and simmer for 8-10 minutes or until chicken reaches 165°F.
- Spoon rice onto plates, place chicken over rice, garnish with parsley, and serve.
Notes
For a lighter sauce, substitute 2% milk and reduce cheese by 2-3 tablespoons. Brown rice may be used, increase broth to 2½ cups and cooking time.