Description
A comforting one-pan cheesy chicken and rice skillet loaded with tender chicken, perfectly seasoned rice, and a blanket of melted cheese. This easy weeknight dinner requires just one skillet and delivers restaurant-quality results with minimal effort. Perfect for busy families who want a hearty, delicious meal without the cleanup hassle.
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Rice:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1½ cups long-grain white rice (uncooked)
- 3 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 bay leaf (optional)
For Topping:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Green onions, sliced (optional, for garnish)
Instructions
- Season the Chicken: Pat chicken pieces dry with paper towels. In a large bowl, combine chicken with paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated and set aside.
- Brown the Chicken: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Once hot and shimmering, add the seasoned chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through at this stage. Remove chicken to a plate and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Toast the Rice: Add the uncooked rice to the skillet and stir continuously for 1-2 minutes. This toasting step adds a nutty flavor and helps the grains stay separate and fluffy.
- Add Liquids and Seasonings: Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Add salt, pepper, paprika, and bay leaf if using. Stir to combine.
- Nestle the Chicken: Return the browned chicken pieces to the skillet, nestling them into the rice mixture. Make sure most of the rice is submerged in the liquid. Bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes without removing the lid. This allows the rice to steam properly and absorb all the liquid.
- Check for Doneness: After 20-25 minutes, remove from heat (keep covered) and let it rest for 5 minutes. Then check that the rice is tender and the chicken has reached an internal temperature of 165°F. If there’s still liquid and the rice isn’t tender, return to low heat for another 5 minutes.
- Add the Cheese: Remove the bay leaf. Sprinkle both cheeses evenly over the top of the chicken and rice. Cover again and let sit for 3-4 minutes until the cheese is melted and gooey. For extra golden, bubbly cheese, you can place the uncovered skillet under the broiler for 2-3 minutes (watch carefully!).
- Garnish and Serve: Sprinkle with fresh chopped parsley and sliced green onions. Serve hot directly from the skillet for that rustic, family-style appeal.
Notes
- Rice Ratio: The standard ratio is 1 part rice to 2 parts liquid. Since we’re using 1½ cups rice, 3 cups liquid is perfect.
- Chicken Temperature: Always ensure chicken reaches 165°F internal temperature for food safety.
- Lid Discipline: Resist the urge to peek! Removing the lid releases steam and can result in undercooked rice.
- Resting Time: The 5-minute rest after cooking is crucial—the rice continues to absorb moisture and becomes perfectly fluffy.
- Cheese Melting: If your cheese isn’t melting well, make sure the skillet is still warm when you add it. You can also return it to low heat for a minute or two.
- Leftovers: This dish tastes even better the next day once the flavors have had time to meld together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 485
- Sugar: 2g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg