Description
A silky, savory skillet sauce over tender chicken and steaming rice that’s quick to prepare and pleasing for the whole family.
Ingredients
- 2 tbsp Olive oil
- 1 tsp Onion powder
- 1 1/2 tsp Powdered garlic
- 1/4 tsp Thyme
- 1 tsp Smoked paprika
- 1/2 tsp Salt, plus salt and black pepper to taste
- 2 tbsp All purpose flour
- 2 1/2 cups Chicken broth (low-sodium if preferred)
- 1 1/2 cups Whole milk (or 2% for a lighter finish)
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Grated Parmesan cheese
- Cooked chicken (sliced or shredded) — about 2–3 cups
- Hot cooked rice — 3–4 cups
Instructions
- Warm the olive oil in a large skillet over medium heat until it shimmers.
- Sprinkle in the onion powder, powdered garlic, thyme, smoked paprika, and salt. Stir and cook for about one minute until fragrant.
- Add the all-purpose flour and stir constantly for about 30 seconds to form a light roux.
- Slowly pour in the chicken broth while whisking to dissolve any lumps. Then stir in the whole milk, and simmer gently until the mixture thickens, about 4–6 minutes.
- Reduce the heat to low and stir in the shredded cheddar and grated Parmesan until fully melted and the sauce is silky. Taste and adjust salt and pepper.
- Spoon the hot sauce over freshly cooked rice and top with the sliced or shredded chicken. Serve immediately.
Notes
Consider swapping olive oil for butter for a richer base. For a gluten-free option, replace flour with gluten-free baking mix or cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American