Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
For the Sauce and Rice:
1 cup uncooked long-grain rice
2 cups chicken broth
1/2 cup heavy cream
1 small onion, diced
2 garlic cloves, minced
1/2 cup mushrooms, sliced (optional)
1 cup shredded cheddar cheese
2 tbsp all-purpose flour
2 tbsp unsalted butter
1/4 cup fresh parsley, chopped (optional, for garnish)
Directions:
Prepare the Chicken:
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 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Prepare the Sauce:
In the same skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until fragrant. Add the mushrooms, if using, and cook for 2-3 minutes.
Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream until smooth and thickened.
Combine and Bake:
Preheat the oven to 375°F (190°C). In a greased 9x13-inch baking dish, spread the uncooked rice evenly across the bottom.
Pour the cream sauce over the rice and stir to combine. Place the seared chicken breasts on top of the rice mixture.
Cover the dish with foil and bake for 30-35 minutes. Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 520 kcal | Servings: 4
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