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Easy One-Pot Cheesy Chicken and Rice: Best Weeknight Dinner

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This one-pot cheesy chicken and rice is a quick, easy, and delicious weeknight dinner that comes together in about 35 minutes. With simple ingredients and no oven required, it’s a comforting, crowd-pleasing meal that saves your sanity on busy nights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (200g) uncooked long-grain white rice
  • 2 cups (480ml) chicken broth
  • 1 cup (120g) shredded sharp cheddar cheese
  • ½ cup (60g) shredded mozzarella cheese
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and shred your cheeses. Pat the chicken thighs dry and season both sides with a pinch of salt, pepper, and paprika.
  2. Sear the chicken: Heat a large Dutch oven over medium-high heat and add 1 tablespoon of butter. Once sizzling, place the chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of butter. Cook the diced onion for about 3 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice: Add the uncooked rice and stir for about 2 minutes until it smells nutty and some grains turn golden.
  5. Add liquid and seasonings: Pour in the chicken broth and scrape the bottom of the pot to release browned bits. Stir in garlic powder, onion powder, and remaining paprika. Bring to a gentle boil.
  6. Return the chicken and simmer: Nestle the chicken thighs back into the pot. Reduce heat to low, cover tightly, and simmer for 20-25 minutes. Do not lift the lid.
  7. Check the rice: After 20 minutes, remove the lid. The rice should be tender and most liquid absorbed. If still firm, add 2-3 tablespoons broth or water, cover, and cook 5 more minutes. If excess liquid remains, uncover and simmer 2-3 minutes.
  8. Add the cheese: Turn off heat. Remove chicken temporarily. Sprinkle cheddar and mozzarella over the rice and stir gently until fully melted and creamy. Season with salt and pepper to taste.
  9. Serve and garnish: Return chicken to the pot or serve on top of the rice. Sprinkle with fresh parsley and serve hot.

Notes

Don’t skip searing the chicken—it adds flavor. Resist lifting the lid during simmering to ensure rice cooks properly. Shred your own cheese for smooth melting. Let the dish rest 2-3 minutes after adding cheese for best texture.

Nutrition

Keywords: one-pot, cheesy chicken and rice, weeknight dinner, easy dinner, chicken and rice, comfort food, stovetop dinner

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