Chicken Cheese Rice Skillet
This quick and creamy skillet combines tender chicken, fluffy rice, and melted cheddar cheese for a comforting one-pan meal perfect for busy weeknights.
Equipment
- 1 large skillet for cooking chicken and rice
Ingredients
- 1 lb chicken breast diced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup uncooked white rice
- 2 cups chicken broth
- ½ cup milk
- 1½ cups shredded cheddar cheese
- Optional: ½ cup peas or corn
- Optional: ½ cup diced bell peppers
- Optional: ¼ cup sliced green onions
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, then season with salt, black pepper, garlic powder, and onion powder.
- Cook chicken for 5–7 minutes until browned and fully cooked, then remove from skillet and set aside.
- Add rice, chicken broth, and milk to the same skillet; stir and bring to a boil.
- Reduce heat to low, cover the skillet, and simmer for 18–20 minutes until rice is tender.
- Return cooked chicken to the skillet and stir in shredded cheddar cheese until melted and creamy.
- Add optional vegetables such as peas, corn, bell peppers, or green onions if desired.
- Let the skillet sit for a few minutes to thicken before serving warm.
Notes
- Use rotisserie chicken to save cooking time.
- Add a pinch of paprika for extra flavor.
- Stir occasionally while cooking to avoid sticking.