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
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp dried thyme
- Salt and pepper (to taste)
- Fresh parsley (chopped)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until browned and cooked through. Set aside.
- In the same skillet, add rice and pour in two cups of chicken broth along with salt. Bring to a boil; then reduce to low heat. Cover and simmer for about 15-20 minutes until the rice is tender.
- In another pan, melt butter over medium heat. Stir in flour to create a roux. Gradually whisk in milk and half a cup of chicken broth until smooth. Add garlic powder and thyme; stir constantly until thickened.
- Return the cooked chicken to the skillet with rice and pour the creamy sauce over them. Sprinkle shredded cheddar and grated Parmesan on top before simmering for an additional 5 minutes.
- Garnish with fresh chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 545
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 102mg