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
- 1/2 teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season & Sear the Chicken
- Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
- Cook the Rice
- In a medium saucepan, bring 2 cups chicken broth and 1/2 teaspoon salt to a boil.
- Stir in 1 cup long-grain rice, reduce heat to low, cover, and simmer for 15-18 minutes.
- Once cooked, fluff with a fork and set aside.
- Prepare the Creamy Sauce
- In the same skillet used for the chicken, melt 2 tablespoons butter over medium heat.
- Whisk in 2 tablespoons flour and cook for 1-2 minutes until lightly golden.
- Slowly add 1 1/2 cups whole milk and 1/2 cup chicken broth, whisking continuously to prevent lumps.
- Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
- Cook for 3-4 minutes, stirring frequently, until the sauce thickens and the cheese is melted.
- Smother the Chicken
- Return the seared chicken breasts to the skillet.
- Spoon the creamy sauce over the chicken.
- Cover and let simmer on low heat for 10 minutes until the chicken is fully cooked and tender.
- Serve & Enjoy
- Plate the cooked rice and top with smothered chicken and sauce.
- Garnish with fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes