4 Boneless Skinless Chicken Breasts

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Smoked Paprika

Salt, to taste

Black Pepper, to taste

2 tablespoons Olive Oil

1 cup Long-Grain White Rice

2 cups Chicken Broth

1 teaspoon Salt

4 tablespoons Unsalted Butter

1/4 cup All-Purpose Flour

2 cups Whole Milk

1/2 cup Grated Parmesan Cheese

1 cup Shredded Cheddar Cheese

1 teaspoon Thyme

2 tablespoons Fresh Parsley (chopped)

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Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove and set aside.
In a saucepan, bring chicken broth and 1 teaspoon salt to a boil. Stir in the rice, cover, reduce heat, and simmer for 15–18 minutes until tender and liquid is absorbed.
In the same skillet used for the chicken, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually add milk, whisking constantly until the sauce thickens and becomes creamy.
Stir in Parmesan cheese, cheddar cheese, and thyme until melted and smooth.
Return the chicken to the skillet, spoon sauce over the top, cover, and simmer on low heat for about 10 minutes until the chicken is cooked through and coated in sauce.
To serve, place a bed of cooked rice on each plate, top with smothered chicken, and garnish with chopped parsley.

Use boneless chicken thighs for a juicier version.

Add vegetables like spinach, peas, or mushrooms for extra nutrition.

For a lighter sauce, use low-fat milk and skip the cheddar cheese.

This recipe can be made gluten-free by replacing flour with cornstarch and dairy-free with plant-based alternatives.

Reheat with a splash of milk or broth to maintain creaminess.