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Description
A simple and delicious one-pan meal featuring tender chicken and rice in a creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add rice and onion to the skillet and cook for 2-3 minutes, stirring occasionally, until onion is softened.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and milk. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return the chicken to the skillet. Cover and reduce heat to low. Simmer for 15-20 minutes, or until rice is cooked and liquid is mostly absorbed.
- Stir in shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Add your favorite vegetables like peas, carrots, or broccoli for extra nutrition and color.
- This dish reheats well, making it great for meal prep.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg