One pan, 30 minutes, and a cheesy chicken and rice dinner my whole family eats. The chicken, rice and veggies all cook together, so there’s only one pan to wash (busy mom win!).
Little bites of chicken mixed into melty, cheesy rice are so much less scary to picky eaters than a whole piece of chicken, and mine clean their plates.
Why You’ll Love This Recipe
- Everything cooks in one pan
- Ready in about 30 minutes
- Sneaks in veggies with frozen peas, carrots and corn
- Picky-eater approved
What You’ll Need
- Chicken breast or thighs: 1 pound, cut into small bites. Both work!
- Olive oil: for browning the chicken.
- Long-grain white rice: 1 cup uncooked. It cooks right in the pan.
- Low-sodium chicken broth: 2¼ cups to cook the rice.
- Frozen mixed veggies: peas, carrots and corn add color and an easy serving of vegetables.
- Seasonings: garlic powder, onion powder and salt.
- Shredded cheddar: 1½ cups for melty, cheesy rice.
How to Make One-Pan Cheesy Chicken and Rice
Step 1: Brown the chicken
Heat the oil in a large skillet with a lid over medium-high heat. Season the chicken and brown it for 4–5 minutes.
Step 2: Add the rice and broth
Stir in the rice, broth and seasonings, and bring it to a boil.
Step 3: Simmer
Cover, turn the heat to low, and simmer for 15 minutes.
Step 4: Add the veggies
Stir in the frozen veggies, cover again, and cook 5 more minutes, until the rice is tender and the chicken reaches 165°F.
Step 5: Make it cheesy
Turn off the heat, stir in 1 cup of the cheese, and sprinkle the rest on top. Cover for 2 minutes to let it melt.
Busy Mom Tips
- Chicken breast or thighs both work. Just cut them into small bites.
- Serve picky eaters a scoop with extra cheese on top.
- Estimated macros per serving (serves 4, using chicken breast): ~510 calories, 42g protein, 42g carbs, 19g fat.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless chicken breast or thighs both work. Just cut them into small bites so they cook evenly.
Is this a good recipe for picky eaters?
Little bites of chicken mixed into melty, cheesy rice are much less intimidating than a whole piece of chicken. Serve picky eaters a scoop with extra cheese on top.
How do I know when it’s done?
The rice should be tender, most of the broth absorbed, and the chicken should reach 165°F.
How to Store and Reheat
Refrigerate leftovers in an airtight container for 3–4 days. Add a splash of broth when reheating to keep the rice from drying out.
More Recipes You’ll Love
- 20-Minute Korean Ground Beef Rice Bowls
- 20-Minute Creamy Cajun Chicken Pasta
- Crockpot Sausage Rotel Dip
One-Pan Cheesy Chicken & Rice
Ingredients
Method
- Heat oil in a large skillet with a lid over medium-high. Season chicken and brown 4–5 minutes.
- Stir in rice, broth, and seasonings. Bring to a boil.
- Cover, turn heat to low, and simmer 15 minutes.
- Stir in frozen veggies, cover again, and cook 5 more minutes until rice is tender and chicken reaches 165°F.
- Turn off heat, stir in 1 cup cheese, and sprinkle the rest on top. Cover 2 minutes to melt.
Notes
Calories ~510
Protein 42 g
Carbs 42 g
Fat 19 g
