Description
A comforting, one-skillet dinner featuring tender seared chicken breasts simmered in a cheesy, garlicky cream sauce over fluffy white rice.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 1 tsp garlic powder (plus 1/2 tsp for the sauce)
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth (for rice)
- 1/2 tsp salt (for rice)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (for best creaminess; 2% will work)
- 1/2 cup chicken broth (extra for the sauce)
- 1/4 tsp dried thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and sear for 3–4 minutes per side until golden brown. Remove chicken to a plate and tent loosely with foil.
- Meanwhile, bring 2 cups of chicken broth and 1/2 teaspoon of salt to a boil in a small pot. Add 1 cup of long-grain white rice, reduce to a simmer, cover, and cook for 15–18 minutes until tender. Fluff with a fork and keep warm.
- In the same skillet (wipe out any burned bits but keep the fond), melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in 1 1/2 cups of whole milk and 1/2 cup of chicken broth until smooth. Simmer for 2–3 minutes until slightly thickened and glossy.
- Stir in 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried thyme, 1/2 cup of shredded cheddar, and 1/2 cup of grated Parmesan. Stir until cheeses melt and the sauce is smooth.
- Nestle the seared chicken back into the skillet. Spoon sauce over each breast, reduce heat to low, cover, and simmer gently until the chicken reaches 165°F in the thickest part (about 6–10 minutes depending on thickness).
- Serve each breast over a bed of the cooked rice and garnish with chopped parsley.
Notes
Substitute chicken breasts for boneless thighs for a richer flavor. For a lighter sauce, use 2% milk plus a splash of half-and-half. Use a gluten-free flour blend for the roux.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American