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 and cook chicken for 5-7 minutes on each side until golden brown. Remove from skillet.
- In a saucepan, boil chicken broth with salt, add rice, reduce heat, cover, and simmer for 15-20 minutes until tender.
- In the same skillet, melt butter over medium heat, whisk in flour to form a roux. Gradually add milk while whisking until smooth. Stir in spices and cheeses until melted.
- Return chicken to skillet, spoon sauce over it, and serve hot over rice.
Notes
Let the chicken develop a deep golden crust before flipping to lock in flavor. Taste the sauce as you go for salt adjustments.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg