Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ¼ tsp dried thyme
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. In a cast iron skillet, heat olive oil over medium heat. Cook chicken until golden brown on both sides (5-7 minutes per side). Remove from skillet.
- In the same skillet, add rice and pour in chicken broth with half a teaspoon of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.
- In another pan, melt butter over medium heat and whisk in flour until smooth. Gradually stir in whole milk until thickened (3-5 minutes). Mix in remaining chicken broth, garlic powder, thyme, cheddar cheese, and Parmesan until melted.
- Return cooked chicken to the skillet with rice and pour creamy sauce over everything. Stir gently to combine.
- Garnish with fresh chopped parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg