Description
A comforting, creamy dish where tender, seasoned chicken breasts are smothered in a rich, cheesy sauce, and served over perfectly cooked rice. The creamy sauce combines garlic, thyme, cheddar, and Parmesan for an indulgent, savory meal that’s sure to please everyone at the table.
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
- Fresh parsley, chopped (for garnish)
Instructions
-
Prepare the Chicken:
Season both sides of 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. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove from the skillet and set aside to rest. -
Cook the Rice:
In a separate pot, combine the rice, chicken broth, and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked 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 butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.
Gradually add the whole milk and chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, thyme, cheddar cheese, and Parmesan cheese. Cook, stirring occasionally, until the sauce has thickened and the cheese has melted, about 5 minutes. - Combine and Serve:
Return the cooked chicken breasts to the skillet with the creamy sauce, spooning the sauce over the chicken. Let it simmer together for 3-5 minutes to allow the chicken to absorb some of the sauce.
Serve the creamy smothered chicken over the cooked rice, garnished with freshly chopped parsley.
Notes
- If the sauce becomes too thick, add a splash more milk or chicken broth to reach your desired consistency.
- For extra flavor, you can add sautéed onions or mushrooms to the creamy sauce.
- You can use boneless, skinless chicken thighs if you prefer darker meat.
- For a low-carb version, you could substitute the rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American