One Pot Chicken Dish Over Cheesy Rice
Transform dinner into a comforting, flavor-packed experience with this One Pot Chicken Dish Over Cheesy Rice! Juicy, perfectly seasoned bone-in chicken thighs are seared for a golden, crispy skin and then simmered atop fragrant long-grain rice in a rich chicken broth. The dish comes together with a decadent mix of sharp cheddar cheese, velvety heavy cream, and vibrant peas, creating a creamy, cheesy base that’s pure comfort food bliss. With just one pot needed, cleanup is a breeze, and the optional garnish of fresh parsley adds a pop of color and brightness to every plate. Perfect for busy weeknights or casual family dinners, this one-pot wonder is a fuss-free way to deliver bold flavors and satisfying textures in under an hour. Keywords: one-pot chicken recipe, cheesy rice, easy chicken dinner, creamy chicken and rice, comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 cups Chicken broth
- 1.5 cups White rice (long grain)
- 1.5 cups Cheddar cheese, shredded
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pan by pouring in the chicken broth, scraping any browned bits from the bottom with a wooden spoon.
Stir in the white rice, ensuring it is evenly distributed in the liquid.
Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
Remove the chicken thighs from the skillet and set aside on a plate.
Turn off the heat and stir the shredded cheddar cheese, heavy cream, and frozen peas into the rice until the cheese is melted and the mixture is creamy.
Return the chicken thighs to the skillet, placing them on top of the cheesy rice mixture.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 16.0 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1450 mg | 112% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2680 mg | 57% | |
*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.
