One Skillet Cheesy Chicken And Rice Recipes
EASY CHEESY CHICKEN AND RICE
Delicious for the whole family!
Provided by KVines3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g
CHEESY CHICKEN AND RICE RECIPE
Cheesy Chicken and Rice is our go-to weeknight dinner, something the entire family loves! This one pot casserole is filled with chicken breast, rice, broccoli, cauliflower, and velveeta. It's so creamy, cheesy, and easy. Even the kids will love it!
Provided by Becky Hardin
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Season the chicken liberally on both sides with salt and pepper.
- Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
- Remove the chicken and place on a foil tented plate to keep warm.
- Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
- Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
- Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
- Serve and enjoy!
Nutrition Facts : Calories 467 kcal, Carbohydrate 42 g, Protein 35 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 104 mg, Sodium 1469 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ONE POT CHICKEN AND RICE
Let's make the whole dinner in ONE POT! This delicious chicken thighs, marinated with lime and garlic, pan seared, and then baked together with rice, is so aromatic and full of flavor! And only one pan to wash!
Provided by Veronika's Kitchen
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- In a small bowl, mix all the marinade ingredients (lime zest, lime juice from 2 limes, 2 cloves minced garlic, salt, and pepper).
- Wash and pat dry chicken thighs.
- Put the meat and marinade in a Ziploc bag and refrigerate for 30 min- 12 hours.
- When the ready to cook, preheat the oven to 350°F.
- Take the meat out of the Ziploc, but reserve the marinade.
- Heat 1 tbsp of olive oil in a heavy skillet over medium/high heat. Brown the chicken from both sides, starting with the skin down. Then remove to a plate and set aside.
- Add rice, the reserved marinade, chicken broth, and water to the skillet. Season with salt and pepper and stir.
- Place the chicken on top of the rice and cover with foil or a lid.
- Bake it covered with foil or lid for 35 minutes, then take the lid off and cook uncovered for another 10 minutes (total of 45 minutes) until the rice is fully cooked and the liquid is absorbed.
- Take out of the oven, garnish with chopped parsley and serve.
Nutrition Facts : Calories 464 kcal, Sugar 1 g, Sodium 468 mg, Fat 23 g, SaturatedFat 6 g, Carbohydrate 41 g, Fiber 2 g, Protein 22 g, Cholesterol 111 mg, ServingSize 1 serving
SKILLET GARLIC CHICKEN AND RICE CASSEROLE
One Pot Chicken and Rice Casserole is a simple go-to chicken dinner that's full of flavor, uses only one pan and takes 45 minutes to make!
Provided by Amanda
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
- Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
- Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
- Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
- Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
- Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 69 g, Protein 36 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 80 mg, Sodium 1648 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAMY PARMESAN ONE POT CHICKEN AND RICE
Creamy Parmesan One Pot Chicken and Rice - This deliciously creamy chicken and rice is one of the easiest one pot meals you will ever make! Juicy chicken and rice are cooked together in a buttery broth then mixed up with cream and parmesan cheese for a luscious 30 minute one pan dinner!
Provided by Nichole
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
- Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
- Cook and stir for 5 minutes until chicken is golden on all sides.
- Add the garlic and cook for one more minute, stirring constantly.
- Add the chicken broth and rice to the pan and stir.
- Bring to a boil, then reduce the heat to medium low.
- Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
- Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.
Nutrition Facts : ServingSize 0.5 Cup, Calories 300 kcal, Carbohydrate 43 g, Protein 46 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 190 mg, Sodium 1622 mg, Fiber 1 g, Sugar 1 g
PERFECT SKILLET CHICKEN AND RICE
Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.
Provided by AniSarit
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper.
- Dredge the chicken in flour to coat and shake off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the rice thoroughly and let toast for about 30 seconds.
- Stir in the wine and let the rice absorb it completely, about 1 minute.
- Stir in the broth, scraping up any browned bits.
- Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
- Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
- Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
- Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
- Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
- Add the scallions and lemon juice to the rice.
- Season with salt and pepper to taste and serve with the chicken and lemon wedges.
ONE SKILLET CHEESY CHICKEN AND RICE
This is delicious! A bit on the spicy side, but very tolerable. This is a VERY easy dish to make, and only dirties one skillet...hardly any clean up! I
Provided by saucysteph
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat.
- Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through.
- Add rice and toast for 3-4 minutes.
- Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt.
- Bring to boil, reduce heat to low and cover with a tight fitting lid.
- Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat.
- Spread cheese over the top, replace cover and let sit for 5 minutes.
- Top with sour cream and chopped cilantro when serving.
Nutrition Facts : Calories 714.1, Fat 27.8, SaturatedFat 15.6, Cholesterol 143.6, Sodium 1461.5, Carbohydrate 69, Fiber 3.4, Sugar 6.8, Protein 44
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