Ingredients
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 1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk 1/2 cup chicken broth 1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/2 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese Fresh parsley, chopped (for garnish)
Instructions
1. Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden. Remove and set aside.
2. In a saucepan, bring chicken broth and salt to a boil. Add rice, reduce heat, cover, and simmer for 15-18 minutes until tender. Fluff with a fork.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk and chicken broth, whisking to create a smooth sauce. Stir in garlic powder, thyme, cheddar, and Parmesan. Cook until thickened.
4. Return chicken to the skillet, spoon sauce over it, cover, and simmer on low for 10 minutes until cooked through.
5. Serve rice topped with smothered chicken and garnish with parsley.
PREP TIME & NUTRITION:
Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Servings: 4, Calories: 550, Net Carbs: 45g, Fats: 25g, Protein: 40g