Description
A comforting dish of golden chicken breasts enveloped in a velvety cheese sauce, served over fluffy rice.
Ingredients
Scale
- 4 Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 1 cup Long-Grain White Rice
- 2 cups Chicken Broth
- 1/2 teaspoon Salt
- 1 1/2 cups Whole Milk
- 1/2 cup Cheddar Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Black Pepper
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
Instructions
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until cooked through. Remove from skillet and set aside.
- In a separate pot, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is fluffy.
- In the same skillet, melt butter and whisk in flour to create a roux, cooking for 1-2 minutes. Gradually add milk and broth, whisking continuously. Stir in garlic powder, thyme, and cheeses until the sauce thickens and cheeses melt.
- Return chicken to the skillet, spoon sauce over, and simmer for 3-5 minutes. Serve over fluffy rice topped with parsley.
Notes
Serve with garlic bread or a light salad. Leftovers can be refrigerated for three days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
Keywords: chicken, rice, creamy, comfort food, family recipe, weeknight dinner