Go Back
- 1.5 pounds of chicken thighs, boneless and skinless - 1 cup long-grain white rice - 1 medium onion, diced - 1 bell pepper, diced (any color) - 1 cup frozen corn - 2 cups chicken broth - 1 teaspoon paprika - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons olive oil

One-Pan Cheesy Chicken and Rice Skillet

Save time and stress during busy weeknights with this One-Pan Cheesy Chicken and Rice Skillet! This deliciously comforting dish features tender chicken, creamy cheese, and hearty vegetables all cooked in a single pan for minimal cleanup. Perfectly flavored with paprika and Italian seasoning, it’s adaptable to suit your family's tastes. Enjoy a wholesome meal that everyone will love, all while creating memorable moments around the dinner table.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup long-grain white rice, thoroughly rinsed

1 medium onion, finely diced

3 cloves garlic, minced

1 cup bell pepper (any color), diced

1 cup corn (fresh or frozen)

2 cups low-sodium chicken broth

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the bite-sized chicken pieces to the skillet. Sprinkle with paprika, salt, and black pepper for seasoning. Cook the chicken, stirring occasionally, until it is browned and cooked through, approximately 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.

    Cook Veggies: In the same skillet used for the chicken, add the diced onion and bell pepper. Sauté these vegetables for about 3-4 minutes, or until they are softened and translucent. Add the minced garlic and continue to cook for an additional minute until the garlic is fragrant, being careful not to let it burn.

      Combine Ingredients: Stir in the rinsed rice and corn, followed by the Italian seasoning. Pour the chicken broth into the skillet, ensuring all ingredients are well combined. Increase the heat to bring the mixture to a boil.

        Simmer: Once the mixture reaches a boil, reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking. If necessary, add a little more broth or water to keep it from sticking.

          Add Chicken and Cheese: After the rice is cooked, return the sautéed chicken to the skillet and mix everything together thoroughly. Sprinkle the shredded cheddar cheese over the top of the dish. Cover the skillet once more and allow it to sit for about 5 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove the skillet from the heat and garnish with freshly chopped parsley for a pop of color. Serve warm directly from the skillet for a comforting and flavorful meal.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                - Presentation Tips: Serve in generous portions directly from the skillet for a family-style meal. Consider pairing with a simple green salad on the side for a refreshing contrast.