Cheesy Chicken with Rice (Print Version)
Plump chicken covered in smooth melted cheese, placed on a bed of fluffy rice for a filling family dinner.
# Ingredients:
→ For the Chicken
01 -
4 chicken breasts, no skin or bones
02 -
1 tsp onion powder
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
Salt (adjust to your liking)
06 -
A pinch of black pepper
07 -
2 tbsp olive oil
→ For the Rice
08 -
1 cup white, long-grain rice
09 -
2 cups broth made from chicken
10 -
Half a teaspoon of salt
→ For the Creamy Sauce
11 -
2 tbsp butter, unsalted
12 -
2 tbsp regular flour
13 -
1 and 1/2 cups whole milk
14 -
1/2 cup chicken broth
15 -
1/2 tsp garlic powder
16 -
1/4 tsp thyme
17 -
1/2 cup cheddar cheese, shredded
18 -
1/2 cup Parmesan cheese, grated
19 -
Fresh chopped parsley for topping
# Steps:
01 -
Sprinkle the chicken with onion powder, garlic powder, smoked paprika, salt, and black pepper evenly.
02 -
Warm the olive oil in a big skillet on medium to high heat. Cook the chicken for 4-5 minutes on each side until brown and crispy. Take it out and leave it to rest.
03 -
Boil the chicken broth with salt in a pot. Once boiling, add rice, cover it, and set the heat to low. Let it cook gently for 15-18 minutes until soft and the liquid is gone. Fluff with a fork afterward.
04 -
Using the same pan as the chicken, melt the butter over medium heat. Stir in the flour and let it cook until golden, about a minute. Slowly pour in the milk and broth, stirring until smooth. Add garlic powder, thyme, Parmesan, and cheddar. Mix until the sauce thickens and the cheese has melted.
05 -
Put the chicken back in the skillet and coat it with the creamy sauce. Cover and let it simmer on low for 10 minutes until the chicken is tender and fully cooked.
06 -
Spoon the rice onto a plate, place the chicken on top, and cover it with the sauce. Sprinkle parsley on top and serve right away.
# Notes:
01 -
Let the chicken sit for a bit before serving to keep it juicy. If the sauce becomes too thick, add some milk or broth to thin it out.