Creamy Cheesy Chicken Rice
Indulge in the ultimate comfort food with this Creamy Cheesy Chicken Rice recipe, a one-pan wonder that's bursting with flavor and perfect for busy weeknights. Tender, golden-seared chicken breasts are nestled in a bed of fluffy long-grain rice infused with fragrant garlic, sautéed onions, and rich chicken broth. The dish is elevated with the velvety addition of heavy cream and a generous helping of melted cheddar and parmesan cheeses, creating a luscious, cheesy sauce that coats every grain. Topped with a sprinkle of fresh parsley for a pop of color, this hearty meal is ready in just 50 minutes and delivers a satisfying blend of creamy textures and savory goodness in every bite. Ideal for feeding the whole family, this recipe combines simplicity, flavor, and crowd-pleasing appeal in one skillet.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.5 cup heavy cream
- 2 cups shredded cheddar cheese
- 0.5 cup parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat a large skillet or pot over medium-high heat and add olive oil. Once hot, sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, melt butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and toast it for 1-2 minutes, stirring frequently.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil.
Reduce heat to low, cover the skillet with a lid, and let the rice cook for about 15 minutes.
After 15 minutes, return the seared chicken breasts to the skillet by placing them on top of the rice. Cover again and cook for an additional 10 minutes until the rice is fluffy and the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken breasts from the skillet and slice them into strips or bite-sized pieces.
Stir the heavy cream, cheddar cheese, and parmesan cheese into the rice until the mixture is creamy and melted.
Return the sliced chicken to the skillet and mix gently to coat the chicken in the cheesy rice.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 6257 mg | 272% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.9 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 2252 mg | 173% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1942 mg | 41% | |
*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.
