Description
This Cheesy Chicken and Rice Bowl is a comforting one-pot meal featuring tender chicken, fluffy rice, and melted cheese all cooked together for an easy, family-friendly dinner that’s ready in just 35 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth (low-sodium recommended)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups sharp cheddar cheese, shredded (divided)
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: fresh parsley, green onions, or chives for garnish
Instructions
- Prep the Chicken – Cut the chicken into bite-sized pieces, about 1-inch cubes. Season the chicken pieces with salt, pepper, and paprika on all sides. This initial seasoning is important for building flavor throughout the dish.
- Sauté the Chicken – Heat a large, deep skillet or sauté pan over medium-high heat. Add 2 tablespoons of butter and let it melt completely. Add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown on the outside. It doesn’t need to be fully cooked through at this point as it will continue cooking with the rice.
- Add Aromatics – Reduce heat to medium. Add the remaining tablespoon of butter and minced garlic to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. The garlic can burn quickly, so keep it moving.
- Add Rice and Seasonings – Add the uncooked rice to the pan, stirring to coat each grain with the butter and chicken drippings. This toasting step adds depth of flavor to the rice. Sprinkle in the onion powder and stir to combine everything evenly.
- Add Liquids – Pour in the chicken broth and cream of chicken soup. Stir everything together thoroughly, making sure the cream of chicken soup is completely mixed in and there are no clumps. Scrape any browned bits from the bottom of the pan as these add tremendous flavor.
- Bring to a Boil – Increase heat to medium-high and bring the mixture to a full boil. You’ll see large bubbles breaking the surface. Once boiling, immediately reduce the heat to low.
- Simmer Covered – Cover the pan tightly with a lid. Let it simmer on low heat for 18-20 minutes without lifting the lid. Resist the temptation to peek! Lifting the lid releases steam that’s essential for cooking the rice properly. The rice is done when it’s tender and has absorbed all the liquid.
- Add Cheese – Remove the pan from heat. Quickly stir in 1.5 cups of the shredded cheddar cheese, mixing until it’s completely melted and incorporated throughout. The residual heat will melt the cheese perfectly.
- Top and Rest – Sprinkle the remaining 1/2 cup of cheese over the top of the rice mixture. Cover the pan again and let it sit for 5 minutes. This resting time allows the cheese to melt beautifully and the rice to firm up slightly for better texture.
- Serve – Fluff the rice gently with a fork, working the melted cheese throughout. Divide into serving bowls and garnish with fresh parsley, green onions, or chives if desired. Serve immediately while hot and cheesy!
Notes
- Don’t lift the lid while rice is cooking – this releases essential steam and can result in undercooked rice.
- If rice isn’t quite tender after 20 minutes, add 1/4 cup more broth and cook 5 more minutes.
- For creamier results, stir in 1/4 cup heavy cream or sour cream along with the cheese.
- Always use freshly shredded cheese for the best melting quality.
- This recipe easily doubles for meal prep or larger families.
- For gluten-free, use gluten-free cream of chicken soup or make your own roux-based sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 485
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg