Creamy Chicken and Cheddar Rice
Indulge in the ultimate comfort food with this Creamy Chicken and Cheddar Rice recipe, a one-pan wonder that’s both hearty and easy to prepare. Tender chicken breasts are perfectly seasoned and cooked until golden, then nestled into a bed of creamy, cheesy rice that’s infused with the flavors of garlic, onions, and chicken broth. The addition of sharp cheddar cheese and a touch of butter gives the rice a luscious, velvety texture that’s sure to satisfy. With just 10 minutes of prep and a total cook time of 35 minutes, this quick and wholesome dinner is perfect for busy weeknights. Garnished with fresh parsley for a burst of color, this dish is as visually appealing as it is delicious. Serve up this one-skillet meal for a family dinner that’s guaranteed to become a new favorite. Keywords: creamy chicken and cheddar rice, easy one-pan dinner, cheesy rice with chicken.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup long-grain white rice
- 1.5 cups shredded cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or deep sauté pan over medium heat.
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, until golden brown but not fully cooked. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Pour in the chicken broth and milk, and bring the mixture to a gentle simmer.
Stir in the rice, making sure it is evenly distributed in the liquid.
Nestle the partially cooked chicken breasts back into the skillet on top of the rice.
Reduce the heat to low, cover, and cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Carefully remove the chicken breasts and set them aside on a plate.
Stir in the shredded cheddar cheese and butter until melted and the rice mixture becomes creamy.
Slice the chicken breasts and serve them on top of the creamy cheddar rice.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 4932 mg | 214% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 17.7 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1673 mg | 129% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2036 mg | 43% | |
*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.
