Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 ½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat; cook chicken for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- In a saucepan, bring chicken broth and salt to a boil. Add rice; reduce heat, cover, and simmer for 15-20 minutes until tender.
- In the same skillet used for chicken, melt butter over medium heat. Whisk in flour to create a roux; stir constantly for about 1 minute. Gradually add milk and broth while whisking until smooth and thickened. Stir in garlic powder, thyme, cheddar cheese, and Parmesan until melted.
- Return cooked chicken to skillet; spoon sauce over it. Serve with rice on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg