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One-Pan Cheesy Chicken & Rice

One pan, 30 minutes, and a cheesy chicken & rice dinner my whole family eats. Chicken, rice, and veggies all cook together, so there's only one pan to wash (busy mom win). Little bites + melty cheese = my picky eaters clean their plates.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless chicken breast or thighs cut into small bites
  • 1 tbsp olive oil
  • 1 cup long-grain white rice uncooked
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup frozen mixed veggies peas, carrots, corn
  • 1/2 tsp each garlic powder onion powder, and salt
  • 1 1/2 cups shredded cheddar

Method
 

Instructions
  1. Heat oil in a large skillet with a lid over medium-high. Season chicken and brown 4–5 minutes.
  2. Stir in rice, broth, and seasonings. Bring to a boil.
  3. Cover, turn heat to low, and simmer 15 minutes.
  4. Stir in frozen veggies, cover again, and cook 5 more minutes until rice is tender and chicken reaches 165°F.
  5. Turn off heat, stir in 1 cup cheese, and sprinkle the rest on top. Cover 2 minutes to melt.

Notes

Prep 5 min · Cook 25 min · Serves 4–6
Mom tip: Little bites of chicken mixed into cheesy rice are much less scary than a whole piece of chicken. Serve picky eaters a scoop with extra cheese on top.
Macros (estimates, using chicken breast) per serving (4)
Calories ~510
Protein 42 g
Carbs 42 g
Fat 19 g