Go Back
- 1 lb boneless, skinless chicken thighs - 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 - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Salt and pepper to taste

One-Pan Cheesy Chicken and Rice Skillet

Discover the ease of weeknight cooking with this One-Pan Cheesy Chicken and Rice Skillet. This comforting dish combines tender chicken thighs, fluffy rice, vibrant veggies, and gooey cheddar cheese, all cooked in one skillet for hassle-free cleanup. Perfect for busy nights, it’s a balanced meal packed with protein, carbs, and nutrients. Enjoy a delicious and nourishing dinner that the whole family will love, all in a single pan.
Print Recipe Pin Recipe

Ingredients
  

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

1 cup long-grain white rice, rinsed

1 medium onion, 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. Add the chicken pieces and season with paprika, salt, and black pepper. Sauté until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

    Cook Veggies: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Stir in the rinsed rice, corn, and Italian seasoning. Pour in the chicken broth, then bring the mixture to a boil.

        Simmer: Once boiling, reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally to make sure it doesn’t stick, adding a little more broth or water if needed.

          Add Chicken and Cheese: Once the rice is cooked, return the sautéed chicken to the skillet. Mix everything together, then sprinkle the shredded cheddar cheese on top. Cover the skillet again and let it sit for about 5 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve warm straight from the skillet.

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