Save A comforting family-friendly dish featuring tender chicken fluffy rice and plenty of gooey melted cheese—all cooked together in a single pot for easy cleanup.
I have made this recipe many times and it never fails to bring the family together around the table for a warm hearty meal.
Ingredients
- Poultry: 500 g (1 lb) boneless skinless chicken breasts or thighs cut into bite-sized pieces
- Vegetables: 1 medium onion finely chopped 2 cloves garlic minced 1 medium carrot diced 1 cup (150 g) frozen peas 1 red bell pepper diced
- Rice & Dairy: 1 cup (200 g) long-grain white rice rinsed 2 cups (480 ml) low-sodium chicken broth 1 cup (240 ml) whole milk 1 ½ cups (150 g) shredded cheddar cheese divided
- Seasonings: 2 tbsp olive oil 1 tsp salt (or to taste) ½ tsp ground black pepper ½ tsp dried thyme ½ tsp smoked paprika (optional)
Instructions
- Step 1:
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces and season with half the salt and pepper. Sauté for 45 minutes until lightly browned (they dont need to be fully cooked). Remove to a plate and set aside.
- Step 2:
- Add the chopped onion carrot and bell pepper to the same pot. Sauté for 34 minutes until softened. Add garlic and cook for 1 minute more.
- Step 3:
- Stir in the rice dried thyme and smoked paprika. Cook for 1 minute stirring to coat the rice with the oil and spices.
- Step 4:
- Return the chicken to the pot. Pour in chicken broth and milk and add remaining salt and pepper. Stir well scraping up any browned bits from the bottom.
- Step 5:
- Bring to a gentle boil then reduce heat to low. Cover and simmer for 20 minutes stirring once or twice until the rice is tender and most of the liquid has been absorbed.
- Step 6:
- Stir in the frozen peas and 1 cup of shredded cheddar cheese. Cover and cook for another 5 minutes until the cheese is melted and the peas are heated through.
- Step 7:
- Sprinkle the remaining ½ cup of cheese over the top cover for 2 minutes to melt then serve hot.
Save This dish has become a favorite during family dinners especially on busy weeknights when time is short but taste matters.
Variations
You can swap cheddar for Monterey Jack or mozzarella or add a pinch of cayenne for extra kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Serving Suggestions
Serve with a side salad or steamed vegetables for a complete meal.
Save This one-pot cheesy chicken and rice is simple to make and sure to please everyone at the table.
Recipe FAQs
- → Can I use different types of cheese?
Yes, cheeses like Monterey Jack or mozzarella can be swapped in to vary the flavor and meltiness while maintaining creaminess.
- → How can I make this dish gluten-free?
Ensure that the chicken broth and any added seasonings are certified gluten-free to keep the dish suitable for gluten-sensitive diets.
- → Is it possible to use brown rice?
Absolutely, but brown rice requires more liquid and a longer cooking time for full tenderness.
- → Can I prepare this dish faster with pre-cooked chicken?
Yes, using rotisserie or pre-cooked chicken reduces cooking time and simplifies the process.
- → What vegetables complement the flavors best?
Onion, carrot, bell pepper, and peas add sweetness and texture, enhancing the overall balance of the dish.