One Skillet Cheesy Chicken and Rice
Transform your weeknight dinner routine with this easy and flavorful One Skillet Cheesy Chicken and Rice recipe! Combining tender, juicy chicken breasts with perfectly cooked, fluffy rice, and a medley of peas and carrots, this dish is infused with the warm, savory flavors of paprika and thyme. Toasting the rice before simmering it in rich chicken broth deepens its taste, while a layer of gooey melted cheddar cheese takes this meal to the next level of comfort food indulgence. Ready in just 40 minutes with minimal cleanup, this one-pan wonder is perfect for busy weeknights or cozy family dinners. Serve it straight from the skillet and garnish with fresh parsley for a vibrant, herbaceous finish. Keywords: one skillet recipe, cheesy chicken and rice, easy one-pot meal, comfort food dinner, weeknight skillet dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 1 cup frozen peas and carrots mix
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Season both sides of the chicken breasts with half of the paprika, thyme, salt, and pepper.
Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side, until browned. Remove chicken and set aside (it will finish cooking later).
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
Stir in the uncooked white rice and toast it for about 1-2 minutes, stirring frequently, to enhance its flavor.
Pour in the chicken broth and stir well. Add the frozen peas and carrots, along with the remaining paprika, thyme, salt, and pepper. Stir everything to combine.
Nestle the chicken breasts back into the skillet, placing them on top of the rice mixture. Cover the skillet with a lid and reduce the heat to low. Allow to simmer for 20 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Once cooked, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top, then cover again with the lid to allow the cheese to melt (about 2-3 minutes).
Garnish with chopped parsley, if desired, and serve warm straight from the skillet.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 17.1 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1029 mg | 79% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2222 mg | 47% | |
*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.
