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This is the one-pan dinner for nights when nobody wants to argue about food. Diced chicken and rice simmer together in broth, then milk and cheddar are stirred in until the whole skillet is creamy.
It uses a pound of chicken, a cup of rice and a cup of cheese to feed four, with nothing unusual on the shopping list. Frozen peas or broccoli can go straight in for a complete meal.
A large, deep skillet with a lid is all you need.
Ingredients and Swaps
- Chicken: Boneless, skinless breast, diced small so it cooks quickly. Thighs work too.
- Rice: Long-grain white rice. Don’t use instant rice. Brown rice needs more liquid and time.
- Broth and milk: The rice cooks in broth, and milk at the end makes it creamy.
- Cheese: Cheddar, shredded from a block. Colby-Jack or mozzarella also work.
- Vegetables: Frozen peas or small broccoli florets, optional.
Tips for Creamy, Not Mushy, Rice
- Keep the simmer gentle. Low heat with the lid on cooks the rice evenly.
- Don’t stir while it cooks. Stirring releases starch and makes rice gummy. Stir at the end, when the milk and cheese go in.
- Check at 15 minutes. If the rice is tender and the liquid is absorbed, it’s ready for the cheese.
- Add the cheese off the boil. Lower the heat first so the cheese melts smoothly.
Cheesy Chicken & Rice Skillet
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until no longer pink, about 5–6 minutes.
- Stir in rice, chicken broth, salt, and pepper.
- Bring to a simmer, cover, and cook for 15–18 minutes until rice is tender.
- Stir in milk, cheese, and vegetables if using.
- Cook uncovered for 2–3 minutes until creamy and melted.
Notes
- Use rotisserie chicken to save time.
- Swap cheddar for Colby Jack or mozzarella.
- Add garlic powder or paprika for extra flavor.
What to Serve with It
A green salad, steamed green beans or Roasted Cauliflower with Herbs. For a version without milk that’s made in a pot, see Cheesy One-Pot Chicken and Rice.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat on the stove or in the microwave with a splash of milk to bring back the creaminess.
- Freeze for up to 2 months. The texture is softer after thawing.
Chicken and Rice Skillet Questions
Can I use leftover or rotisserie chicken?
Yes. Skip the first cooking step and stir in 2 cups of cooked chicken with the milk and cheese.
How can I add more flavor?
Add ½ teaspoon each of garlic powder and paprika with the rice, or stir in a spoonful of salsa at the end.
