One-Pan Chicken and Rice
A creamy, comforting one-pan chicken and rice dinner made with tender seasoned chicken, fluffy rice, rich broth, and melted cheddar cheese. Perfect for busy weeknights, meal prep, and family dinners.
Equipment
- Large oven-safe skillet or deep sauté pan with lid
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Cheese grater (if shredding fresh cheese)
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cut into large chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 small onion finely diced
- 3 cloves garlic minced
- 1½ cups long-grain white rice uncooked
- 3 cups chicken broth warm
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season the chicken pieces with salt, black pepper, paprika, and garlic powder.
- Add the chicken to the skillet and sear for 4-5 minutes until lightly golden on the outside.
- Remove the chicken from the skillet and set aside.
- In the same pan, add diced onion and cook for 2-3 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the uncooked rice to the pan and stir for 1 minute to lightly toast it.
- Pour in the warm chicken broth and stir gently to combine.
- Return the seared chicken to the pan, nestling it into the rice.
- Bring to a gentle simmer, then cover with a lid.
- Reduce heat to low and cook for 20-25 minutes until the rice is tender and liquid is absorbed.
- Sprinkle cheddar and mozzarella evenly over the top.
- Cover again and allow the cheese to melt for 3-5 minutes.
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped parsley and serve warm.
Notes
Nutritional Information (Approximate Per Serving)
- Calories: 480
- Protein: 36g
- Carbohydrates: 42g
- Fat: 20g
- Saturated Fat: 8g
- Fiber: 1g
- Sodium: 720mg
