Ingredients
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
For Garnish:
- Fresh parsley, chopped
Instructions
- Season the Chicken: Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Cook the Chicken: Cook seasoned chicken breasts in olive oil until golden brown and cooked through. Remove and set aside.
- Cook the Rice: In the same skillet, cook rice in chicken broth until tender.
- Make the Creamy Sauce: Prepare a roux with butter and flour, then add milk, chicken broth, garlic powder, thyme, and cheeses. Cook until creamy.
- Combine and Serve: Add chicken to rice, pour creamy sauce over, and heat through. Garnish with parsley and serve.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Include sautéed spinach, peas, or mushrooms for added flavor and nutrition.
- Experiment with different cheeses like mozzarella or Gruyère.
- Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of milk or broth if needed.
- For a lighter option, use almond milk or non-fat milk and consider a lighter cheese alternative or skip the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
