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Cheesy Chicken and Rice Skillet with Cream Sauce

A close-up serving of Cheesy Chicken and Rice Skillet with Cream Sauce, topped with melted cheddar and parsley.
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Prepare this simple, one-pan meal featuring tender chicken, rice cooked in broth, and a rich, homemade cheesy cream sauce for a comforting dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large, deep skillet over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder. Add the chicken to the skillet and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the uncooked rice, coating it with the oil and onion mixture. Cook for 1 minute.
  4. Pour in the chicken broth and milk. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed. Do not lift the lid during this time.
  5. Stir the cooked chicken back into the rice mixture. Pour in the heavy cream and stir gently to combine.
  6. Remove the skillet from the heat. Sprinkle both the cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet again and let it stand for 5 minutes, allowing the residual heat to melt the cheese into a smooth sauce.
  7. Stir the cheesy sauce gently into the rice and chicken mixture just before serving. Garnish with fresh parsley.

Notes

  • For a thicker sauce, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the cream mixture before adding the cheese.
  • Use chicken broth instead of water to cook the rice for deeper flavor.
  • You can substitute cream of chicken soup for the heavy cream and milk if you prefer a shortcut, reducing the added salt slightly.

Nutrition

Find it online: https://spoonswirl.com/cheesy-chicken-and-rice-skillet-with-cream-sauce/