One-Pot Cheesy Chicken and Veggie Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A wholesome one-pot meal combining tender chicken, colorful vegetables, and creamy cheese-infused rice perfect for a quick family dinner. This american-inspired chicken ready in about 45 minutes pairs boneless skinless chicken breasts, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 large, diced carrot
• 1 medium, diced green bell pepper
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 1 lb boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, then add to the skillet and sear for 4-5 minutes per side until golden brown but not fully cooked through; remove and set aside.
2. Step 2: Reduce heat to medium and add 1 diced medium yellow onion, 3 minced garlic cloves, 1 large diced carrot, and 1 medium diced green bell pepper to the same skillet; sauté for 5 minutes until vegetables soften and onions become translucent.
3. Step 3: Stir in 1 1/2 cups long grain white rice and cook for 2 minutes, stirring constantly, until rice is lightly toasted and fragrant.
4. Step 4: Pour in 3 cups chicken broth and bring to a boil. Nestle the seared chicken breasts back into the liquid, cover, and reduce heat to low; simmer gently for 18 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove chicken to a plate and stir 1 cup frozen peas into the rice; cover and let stand for 5 minutes to allow peas to warm through.
6. Step 6: Dice the cooked chicken into bite-size pieces and return to the pot along with 1 cup shredded cheddar cheese; stir gently until cheese melts and coats the rice and veggies evenly. Serve warm.