One-Pan Cheesy Chicken and Rice
This one-pan dish features tender diced chicken and toasted rice cooked in savory chicken broth, combined with peas and carrots, topped with melted cheddar for a comforting, budget-friendly meal.
Ingredients
Main Ingredients
- 1 cup uncooked long-grain white rice Do not rinse; that removes surface starch.
- 2 cups chicken broth Use low-sodium if preferred.
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 cup shredded cheese Sharp cheddar or a cheddar–mozzarella blend.
- 1 cup frozen peas and carrots No need to thaw.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for 30–45 seconds until fragrant.
- Stir in the uncooked rice and toast for about 1 minute, stirring frequently to coat each grain.
- Pour in 2 cups of chicken broth, then add the diced chicken and frozen peas and carrots. Season with salt and pepper.
- Bring the skillet to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
- Remove from heat, sprinkle the shredded cheese evenly over the top, and cover for 1–2 minutes to let the cheese start to melt.
- Transfer the covered skillet to the preheated oven and bake for 15–20 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
Best served straight from the skillet onto plates. Pair with a crisp green salad or add a spoonful of salsa for brightness. For storage, refrigerate in an airtight container up to 3–4 days, or freeze portions for up to 2 months.