Cheddar Chicken and Rice Skillet
Transform weeknight dinners with this one-pan Cheddar Chicken and Rice Skillet, a comforting, cheesy dish that’s as easy as it is delicious. Succulent seared chicken breasts and tender long-grain white rice are infused with rich flavors from garlic, onion, and a hint of paprika, simmered to perfection in savory chicken broth. Creamy heavy cream and sharp cheddar cheese create a luscious, melty sauce that’s studded with vibrant green peas for a pop of color and freshness. Ready in just 40 minutes, this family-friendly recipe is perfect for busy evenings, offering a hearty, satisfying meal with minimal cleanup. Garnish with fresh parsley for an elegant finishing touch, and enjoy this warm, flavorful skillet straight from the stove! Keywords: cheddar chicken and rice, one-pan dinner, easy skillet meals, cheesy chicken and rice, family-friendly recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of paprika.
Sear the chicken in the skillet for about 3-4 minutes on each side until browned. Remove chicken from skillet and set aside (it will cook through later).
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes, until softened.
Add the minced garlic and sauté for another 30 seconds, until fragrant.
Stir in the rice, coating it in the oil and aromatics for about 1 minute.
Pour in the chicken broth and bring the mixture to a boil.
Return the seared chicken breasts to the skillet, nestling them into the rice. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts and set them aside on a cutting board. Stir the heavy cream and 1 cup of shredded cheddar cheese into the rice.
Add the frozen peas and let them heat through for about 2-3 minutes.
Slice the chicken breasts and return them to the skillet. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Cover the skillet for 2-3 minutes, until the cheese has melted.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
