Cheesy Chicken Rice
Creamy, comforting, and bursting with flavor, this Cheesy Chicken Rice recipe is the ultimate one-pot dinner that will have everyone coming back for seconds. Juicy, seared chicken breasts are nestled into a savory blend of toasted rice, chicken broth, and milk, then finished with a melt-in-your-mouth combination of sharp cheddar and parmesan cheeses. Hints of garlic, paprika, and buttery sautéed onions add depth, while optional peas bring a pop of freshness to the dish. Perfectly creamy and irresistibly cheesy, this quick and easy recipe comes together in just 50 minutes, making it an ideal weeknight dinner for the whole family. Garnish with chopped parsley for a vibrant touch and serve it piping hot for a soul-warming meal that's guaranteed to delight.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 2 cups chicken broth
- 1 cup milk
- 1 cup long-grain white rice (uncooked)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup parmesan cheese (grated)
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium, add butter, and sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the uncooked rice and let it toast for 1-2 minutes in the butter mixture.
Pour in the chicken broth and milk, stirring well to combine. Bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, placing them on top of the rice mixture. Cover the skillet with a lid, reduce the heat to low, and cook for 20 minutes or until the rice is tender and the chicken is cooked through.
Remove the chicken breasts from the skillet and shred them using two forks. Return the shredded chicken to the skillet.
Stir in the shredded cheddar cheese, grated parmesan cheese, and frozen peas (if using), until everything is melted and well combined. Taste and adjust seasoning if needed.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1186 mg | 91% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 755 mg | 16% | |
*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.
