This cheesy chicken and rice is chicken and rice at its most comforting. Diced chicken and rice cook together in seasoned broth, and a cup of cheddar is stirred in at the end until everything is creamy.
It’s made from pantry and freezer staples, with no canned soup. A pound of chicken and a cup of rice feed four, and the recipe is easy to stretch with a bag of frozen vegetables.
Everything cooks in one pot in about 40 minutes.
Ingredients and Swaps
- Chicken: Boneless, skinless thighs stay juicier and usually cost less. Breasts work too.
- Rice: Long-grain white rice. Jasmine and basmati are fine. Brown rice needs more liquid and about twice the cooking time. Instant rice won’t work here.
- Broth: Chicken broth, or water with bouillon.
- Cheese: Cheddar, shredded from a block for the smoothest melt. Colby-Jack or mozzarella also work.
- Paprika: Adds color and mild flavor. Smoked paprika is a nice change.
Tips for Creamy One-Pot Rice
- Brown the chicken first. It adds flavor to the whole pot. It doesn’t need to cook through, since it finishes with the rice.
- Scrape the bottom. When the broth goes in, scrape up the browned bits so they don’t burn.
- Keep it covered and on low. Lifting the lid lets out steam and can leave the rice undercooked.
- Rest before adding cheese. Five minutes off the heat lets the rice finish, and the cheese melts in smoothly.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.94 from Walmart, $5.00 from ALDI · Per Serving – $1.23 to $1.25
Cheesy One-Pot Chicken and Rice
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken and cook for 4–5 minutes, until lightly browned.
- Stir in the onion and garlic and cook for 2–3 minutes, until softened.
- Add the rice, broth, paprika, salt and pepper. Stir well, scraping up any browned bits from the bottom.
- Bring to a boil, then reduce the heat to low, cover and simmer for 18–20 minutes, until the rice is tender.
- Remove from the heat and let stand, covered, for 5 minutes. Stir in the cheese until melted.
Notes
- Add frozen peas or broccoli during the last 5 minutes.
- Mozzarella or Colby-Jack can replace the cheddar.
- For brown rice, use 3 cups of broth and simmer for 40–45 minutes.
Ways to Add Vegetables
Stir in 1–2 cups of frozen peas, broccoli florets or mixed vegetables for the last 5 minutes of cooking and put the lid back on. Fresh spinach can be stirred in with the cheese. For a similar skillet dinner, see Cheesy Chicken and Rice Skillet.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat on the stove or in the microwave with a splash of broth to loosen the rice.
- Freeze for up to 2 months. The rice softens a little after thawing.
Chicken and Rice Questions
My rice is still firm. What should I do?
Add ¼ cup of hot broth, cover and cook on low for another 5 minutes.
Can I use leftover cooked chicken?
Yes. Skip the browning step and stir in 2 cups of cooked chicken for the last 5 minutes.
Can I use brown rice?
Yes. Increase the broth to 3 cups and simmer for 40–45 minutes.
