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Easy Cheesy Chicken and Rice Skillet: 20-Minute One-Pan Dinner

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A quick and comforting one-pan dinner featuring tender chicken, fluffy rice, and melted cheddar cheese, ready in just 20 minutes. Perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati recommended), uncooked
  • 2 cups low-sodium chicken broth
  • 1 ½ cups shredded cheddar cheese (sharp or mild)
  • Salt and black pepper to taste
  • 1 teaspoon paprika (smoked paprika preferred)
  • ½ teaspoon dried thyme
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Pat the chicken cubes dry with paper towels. Season generously with salt, pepper, and paprika.
  2. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
  3. Add the chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until golden brown on all sides. Remove chicken from skillet and set aside.
  4. Reduce heat to medium. Add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits.
  5. Add uncooked rice to the skillet and stir for 1–2 minutes until lightly toasted.
  6. Pour in chicken broth and dried thyme. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 12 minutes. Do not lift the lid.
  7. After 12 minutes, remove lid. Rice should be tender and most liquid absorbed. Gently stir in browned chicken. Cover and cook for another 3–4 minutes until chicken is cooked through and rice is fully tender.
  8. Remove skillet from heat. Sprinkle shredded cheddar cheese evenly over the top. Cover for 2 minutes to let cheese melt.
  9. Give a final gentle stir to incorporate melted cheese. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. If rice isn’t tender after 12 minutes, add a splash more broth and cook 2-3 minutes longer. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cheesy chicken and rice, one-pan dinner, quick weeknight meal, skillet dinner, easy chicken recipe

Find it online: https://elaraeats.com/easy-cheesy-chicken-and-rice-skillet-20-minute-one-pan-dinner/