A rich, comforting dish perfect for family dinners or special occasions.
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp salt
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ tsp garlic powder
- ¼ tsp thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Prepare the Chicken:
Season the 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 the chicken for 4-5 minutes per side until golden brown.
Remove from the skillet and set aside.
Cook the Rice:
In a medium saucepan, bring chicken broth and salt to a boil.
Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes, until tender and the liquid is absorbed.
Fluff with a fork and set aside.
Make the Creamy Sauce:
In the same skillet used for the chicken, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually add the milk and chicken broth, whisking constantly to create a smooth sauce.
Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese.
Cook for 3-4 minutes until the sauce thickens and the cheese melts.
Smother the Chicken:
Return the seared chicken breasts to the skillet, spooning the creamy sauce over the top.
Cover and simmer on low heat for 10 minutes, until the chicken is fully cooked and tender.