Description
A delicious one-skillet dish featuring seared chicken in a cheesy, garlicky sauce with tender long-grain rice.
Ingredients
- 4 Chicken breasts, boneless skinless
- 1 tsp Onion powder
- 1 Fresh Parsley (for garnish)
- 1 1/2 tsp Powdered garlic
- 1/4 tsp Thyme
- 2 1/2 cups Chicken broth
- 1 cup White rice, long-grain
- 2 tbsp All-purpose flour
- 1 tsp Smoked paprika
- 1/2 tsp Salt (plus more to taste)
- Salt and black pepper (to taste)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1/2 cup Cheddar cheese
- 1/2 cup Grated Parmesan cheese
- 1 1/2 cups Whole milk
Instructions
- Pat the chicken dry and season both sides with salt, pepper, smoked paprika, and onion powder.
- Heat olive oil and butter in a large skillet over medium heat until the butter foams.
- Add the chicken breasts and sear until golden, about 4–5 minutes per side.
- Remove the chicken and hold on a plate tented with foil.
- In the same skillet, sprinkle in onion powder, powdered garlic, thyme, and smoked paprika. Stir for 1 minute.
- Sprinkle flour over the spices and whisk for 30 seconds.
- Gradually pour in chicken broth while whisking until the sauce thickens.
- Stir in long-grain rice and return seared chicken to the pan.
- Cover and simmer for 20 minutes until rice is tender and chicken reaches 165°F (74°C).
- Remove lid and stir in whole milk, cheddar, and grated Parmesan until melted. Garnish with chopped parsley before serving.
Notes
Use reduced-fat milk for a lighter option. Cheddar can be swapped for Monterey Jack or sharp cheddar for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American