Description
Tender chicken breasts in a rich, creamy cheese sauce, served over fluffy white rice. A quick and satisfying family dinner.
Ingredients
Scale
4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
1 cup long-grain white rice
2 cups + 1/2 cup chicken broth, divided
1/2 tsp salt (for rice)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 cup shredded mild cheddar cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry and season with spices, salt, and pepper. Sear in hot oil for 4-5 mins per side until golden. Remove and set aside.
- In a saucepan, bring 2 cups broth and 1/2 tsp salt to a boil. Add rice, cover, and simmer on low for 15-18 mins. Fluff and set aside.
- In the same skillet, melt butter. Whisk in flour and cook 1-2 mins. Gradually whisk in milk and 1/2 cup broth until smooth and thickened.
- Reduce heat to low. Stir in 1/2 tsp garlic powder, thyme, cheddar, and Parmesan until cheese melts. Season to taste.
- Return chicken to skillet, spoon sauce over top. Cover and simmer for 10-12 mins until chicken is cooked through (165°F).
- Serve chicken and sauce over cooked rice. Garnish with fresh parsley.
Notes
- For juicier chicken, use a meat thermometer to avoid overcooking.
- Sauce can be thinned with warm broth or milk if too thick.
- Leftovers keep for 3 days in the fridge. Reheat gently with a splash of broth.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 580
- Sugar: 6g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 135mg