One-Pot Cheesy Chicken and Rice Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting one-pot meal featuring tender chicken breast cooked with seasoned rice and melted cheese, perfect for busy weeknights and picky eaters. This american-inspired chicken ready in about 40 minutes pairs long grain white rice, chicken broth, small, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 1 lb), cut into 1-inch pieces boneless skinless chicken breasts
• 1 cup long grain white rice
• 2 1/4 cups chicken broth
• 1 small, diced onion
• 3 cloves minced garlic
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup thawed frozen peas

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 2 cut chicken breasts (1-inch pieces) and season with 3/4 tsp salt and 1/2 tsp black pepper. Cook for 5-6 minutes until browned but not fully cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 small diced onion and 3 minced garlic cloves. Sauté for 2-3 minutes until onion is translucent and fragrant.
3. Step 3: Stir in 1 cup long grain white rice and 1/2 tsp dried thyme, toasting the rice for 1 minute.
4. Step 4: Pour in 2 1/4 cups chicken broth and scrape any browned bits from the pan. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
5. Step 5: Add the partially cooked chicken back to the skillet along with 1/2 cup thawed frozen peas. Cover and cook an additional 5-7 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove from heat and sprinkle 1 cup shredded cheddar cheese over the top. Cover and let sit for 5 minutes until cheese melts and the dish is creamy. Fluff gently with a fork and serve warm.