Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper (to taste)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp dried thyme
- Fresh parsley (chopped)
Instructions
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat; sear chicken for 5-7 minutes per side until golden brown. Remove from skillet.
- In the same skillet, add rice and cook with chicken broth and salt; bring to a boil then cover and simmer for about 15 minutes until tender.
- In another saucepan over medium heat, melt butter; whisk in flour to create a roux. Gradually add milk and additional broth while whisking until smooth. Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted.
- Return the seared chicken to the skillet with cooked rice; pour creamy sauce over everything. Simmer on low heat for an additional 5-10 minutes until heated through.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg