Description
A comfort-filled dish featuring seared chicken, long-grain rice, and a creamy cheese sauce.
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
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Olive oil for cooking
Instructions
- Season the 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 to 7 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside to rest.
- In a saucepan, bring the chicken broth to a gentle boil, add a pinch of salt, and stir in the rice.
- Reduce heat to low, cover the pan, and simmer for 15 to 20 minutes until the rice is tender and the grains are separate.
- Fluff the rice with a fork and keep it warm while you make the sauce.
- In the same skillet over medium heat, melt the butter and whisk in an equal amount of flour to form a roux.
- Gradually add the milk while whisking constantly until the mixture becomes smooth and begins to thicken.
- Stir in the spices and both cheeses, whisking until they melt and the sauce is velvety and cohesive.
- Return the browned chicken to the skillet, spoon the sauce over each breast, and let everything warm together for a few minutes.
- Taste and adjust salt and pepper, then serve the chicken hot over the prepared rice.
Notes
Leftovers can be stored in the refrigerator and reheated gently. The sauce may separate if overheated, so add a splash of milk or broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg