Cheesy Chicken and Rice
A comforting dish of tender chicken, creamy cheese, and fluffy rice, perfect for family dinners or meal prepping.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth (low sodium preferred)
- 1 cup shredded cheddar cheese
Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 1 cup frozen peas and carrots mix
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
Garnish
- to taste Fresh parsley, chopped for garnishing
Instructions
Preparation
- Start by cutting the chicken breasts into bite-sized pieces, dicing the onion, and mincing the garlic.
Cooking
- In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, garlic powder, onion powder, and dried thyme. Cook for about 5-7 minutes until the chicken is browned and cooked through.
- Once the chicken is cooked, add the diced onion and minced garlic to the skillet. Sauté for an additional 2-3 minutes, or until the onion becomes translucent and fragrant.
- Stir in the long-grain white rice, coating it well with the chicken and onion mixture. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes until the rice has absorbed the broth.
- Once the rice is cooked, stir in the frozen peas and carrots mix. Cover the skillet again and let it sit for another 5 minutes.
- Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for about 2-3 minutes. Stir to combine the cheese throughout the dish.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
For best results, use low sodium chicken broth and allow the cheese to melt properly. You may add fresh veggies like bell peppers or spinach for added nutrition.