Creamy Cheesy Chicken and Rice Skillet Recipe

Introduction

This Chicken and Rice recipe is a comforting one-pan meal that combines tender chicken breasts with creamy, cheesy rice. It’s an easy dish perfect for busy weeknights or when you want something satisfying without a lot of fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Set aside.
2. Step 2: While the rice cooks, season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
4. Step 4: In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
5. Step 5: Gradually pour in the milk and chicken broth while whisking to prevent lumps. Add garlic powder and thyme. Let the sauce simmer for 3-5 minutes until it thickens.
6. Step 6: Stir in the shredded cheddar and grated Parmesan cheeses until fully melted and the sauce is smooth.
7. Step 7: Add the cooked rice to the skillet with the creamy sauce and stir to combine. Return the cooked chicken to the skillet, placing it on top of the rice mixture. Cover and simmer for another 3-5 minutes to meld the flavors.
8. Step 8: Garnish with chopped fresh parsley and serve hot for a delicious, creamy meal.

Tips & Variations

• Use bone-in chicken thighs instead of breasts for a juicier, more flavorful result.
• Swap the cheddar cheese with mozzarella or Monterey Jack for a different cheese flavor.
• Add a handful of spinach or sautéed mushrooms to the rice mixture for extra veggies.
• For a spicier kick, sprinkle some cayenne pepper or crushed red pepper flakes when seasoning the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will take longer to cook. Adjust the cooking time and the amount of liquid accordingly, usually about 40-45 minutes with more broth.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and rice mixture in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve texture and flavor.

Creamy Cheesy Chicken and Rice Skillet Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

This comforting Chicken and Rice recipe features tender, seasoned chicken breasts cooked to golden perfection and served atop creamy, cheesy rice. The dish combines simple pantry staples like garlic, smoked paprika, and cheddar cheese to create a luscious sauce that melds with fluffy long-grain rice, making it perfect for a hearty family dinner.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

For Garnish:

• Fresh parsley, chopped

Instructions

1. Cook the Rice: In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Remove from heat and set aside.
2. Season and Cook the Chicken: While the rice is cooking, season the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper on both sides. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Make the Creamy Sauce: Using the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a light roux, which helps thicken the sauce without lumps.
4. Add Liquids and Seasonings: Slowly pour in the milk and chicken broth while whisking continuously to prevent lumps from forming. Stir in the garlic powder and thyme. Allow the sauce to simmer for 3-5 minutes until it thickens to a creamy consistency.
5. Melt the Cheeses: Stir in the shredded cheddar cheese and grated Parmesan cheese, continuing to mix until all the cheese has melted and the sauce is smooth and rich.
6. Combine Chicken and Rice: Add the cooked rice directly into the skillet with the creamy sauce and stir gently to fully combine. Place the cooked chicken breasts back on top of the creamy rice mixture. Cover the skillet and simmer on low heat for an additional 3-5 minutes to blend the flavors.
7. Serve: Garnish the dish with freshly chopped parsley. Serve hot and enjoy a luscious, comforting meal of creamy chicken and cheesy rice.

Notes

• For an extra touch, you can add sautéed mushrooms or steamed vegetables to the rice before combining.
• Use low-sodium chicken broth to reduce the overall salt content if desired.
• If you prefer a thinner sauce, adjust the milk quantity accordingly while simmering.
• Cook chicken breasts evenly by pounding them to uniform thickness before seasoning and cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken and rice, creamy chicken recipe, cheesy rice, skillet chicken, easy dinner, one-pot chicken and rice