Ingredients
Scale
- For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Season chicken breasts with 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 each side until golden brown. Remove and set aside.
- In a medium saucepan, bring chicken broth and salt to boil. Add rice, reduce heat to low, cover, and simmer 15-18 minutes until tender and liquid absorbed. Fluff and set aside.
- In same skillet, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until lightly golden.
- Gradually add milk and chicken broth, whisking constantly for a smooth sauce. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook 3-4 minutes until sauce thickens and cheese melts.
- Return chicken to skillet, spoon creamy sauce over top. Cover and simmer on low for 10 minutes until chicken is cooked through and tender.
- Plate rice and top with smothered chicken and sauce. Garnish with parsley and serve immediately.
Notes
- For best flavor, allow chicken to rest a few minutes before serving.
- If sauce thickens too much, stir in splash of broth or milk to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Southern