Description
This creamy garlic chicken and rice dish combines tender chicken breasts, flavorful rice, and a rich, cheesy sauce. Smoky paprika and a touch of fresh parsley elevate the dish, making it a comforting, one-pan meal perfect for any occasion.
Ingredients
- 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
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 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
Instructions
- 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 heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer. Add the rice and salt, then cover the skillet and reduce the heat to low. Let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- While the rice is cooking, melt the butter in a separate saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute, creating a roux.
- Gradually add the milk and chicken broth to the roux, whisking continuously to avoid lumps. Stir in garlic powder and thyme, then bring the sauce to a simmer. Let it cook for 5-7 minutes, or until it thickens slightly.
- Once thickened, stir in the shredded cheddar cheese and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is creamy.
- Once the rice is cooked, add the cooked chicken breasts back to the skillet with the rice. Pour the creamy sauce over the chicken and rice, and let everything heat through for a couple of minutes.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- For a spicier version, add a pinch of red pepper flakes to the creamy sauce.
- Vegetables like sautéed spinach, peas, or mushrooms can be added to the rice for extra flavor and nutrition.
- Feel free to use different types of cheese like mozzarella or Gruyère for a unique twist on the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth if needed.
- For a lighter version, use almond milk or non-fat milk instead of whole milk and skip the cheese or use a lighter alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
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
