Poulet crémeux en sauce et riz

Ingrédients

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped

Préparation

1. 1

   Season and Sear Chicken: Season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until a golden brown crust forms. Remove the chicken from the skillet and set aside.

2. 2

   Cook Rice: In a medium saucepan, bring 2 cups of chicken broth and 1/2 teaspoon salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.

3. 3

   Make Creamy Sauce: Using the same skillet, melt unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden, forming a roux. Gradually whisk in whole milk and 1/2 cup chicken broth, stirring constantly to prevent lumps. Stir in garlic powder, thyme, shredded cheddar, and grated Parmesan cheese. Continue cooking for 3-4 minutes until the sauce is thickened and the cheese is fully melted.

4. 4

   Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spooning the creamy sauce over them. Cover the skillet and reduce the heat to low. Simmer for 10 minutes until the chicken is cooked through and tender.

5. 5

   Serve: Plate the cooked fluffy rice and top with the smothered chicken breasts and creamy sauce. Garnish with freshly chopped parsley and serve immediately.