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One Skillet Cheesy Chicken Rice
Recipe by Grit & Soul · Save to D!NNER PLAN$
30 minBase: 4 servingsSkilletamerican
Meal History
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- chicken breastNeed: 1 lb
- riceNeed: 1.5 cupBuy: 1 bag
- chicken brothNeed: 3 cupBuy: 1 carton
- cheddarNeed: 1.5 cupBuy: 1 bag
- onionNeed: 0.5 item
- butterNeed: 2 tbspBuy: 1 stick
- garlicNeed: 2 cloveBuy: 1 head
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Poultry
165°F · Use a food thermometer
1. Step 1
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Poultry: 165°F. Use a food thermometer and check the center of the thickest piece without touching bone.
2. Cook the chicken
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Give the food a little time between stirs so it can brown and build flavor.
3. Step 3
Lower the skillet to medium heat, add the listed fat, and cook the onion until glossy and softened. Add garlic last and stir for 30 to 60 seconds, just until fragrant; do not let it brown deeply.
Softened vegetables should look glossy and give way easily when you stir them.
4. Step 4
Add the rice to the skillet, break up clumps with a spatula, and fold every 30 to 60 seconds over medium heat until evenly coated and steaming hot.
5. Step 5
Use a lidded 2- to 3-quart saucepan. Bring the listed rice and liquid to a boil over medium-high heat, cover, reduce the burner to low, and cook until the liquid is absorbed and the rice is tender. Let it rest covered for 5 minutes off the heat, then fluff with a fork.
A simmer uses small steady bubbles, not a hard rolling boil.
6. Finish the base
Lower the heat to medium-low, add the liquid gradually while stirring, and bring the sauce to a gentle simmer. Once it coats a spoon, reduce the heat to low or off before adding cheese so it melts smoothly; loosen with a splash of liquid if needed.
Once the cheese melts, keep the heat low so it stays creamy.