Cheesy Chicken and Rice
Quick and Easy Cheesy Chicken and Rice all made in one skillet. This 30-minute, no-bake chicken and rice dish is such a crowd pleaser and so easy!
Servings: 6
Equipment
- 12 inch cast iron skillet
- 10 inch cast iron skillet
- non stick skillets
- measuring cups and spoons
- spatula set
Ingredients
- 2 Tablespoons Olive Oil (divided)
- 2 lbs. Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 small Onion (diced)
- 3 Garlic Cloves (minced)
- 1/2 teaspoon Thyme
- 1/2 teaspoon Tarragon
- 1 cup Jasmine Rice
- 2 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Parmesan Cheese
- 1 cup Cheddar Cheese
- 1/2 cup Sliced Almonds
- Italian Parsley (diced as garnish)
Instructions
- Start by cutting chicken into bite-size pieces. Heat skillet over medium-high heat and add 1 Tablespoon of oil. Cook chicken for about 4 minutes, stirring often, until no longer pink. This chicken will continue to cook in the rice so it doesn't need to be fully cooked. Generously season the chicken with salt and pepper. Remove the chicken from the skillet and cover.
- Add remaining 1 Tablespoon of oil to the skillet. Saute the onion for about 5-6 minutes or until it begins to soften. Add garlic and cook for 1 minute longer. Sprinkle with thyme and tarragon.
- Add in jasmine rice, chicken broth, milk, and chicken. Let it come to a simmer. Reduce the heat to LOW to allow the rice to cook low and slow. Cover with a lid and cook for at least 20-25 minutes or until the rice is fully cooked and softened. The rice should have absorbed a lot of the liquid but it will still be creamy.
- Stir in parmesan and cheddar cheeses. Taste for seasonings and add more salt and pepper as needed.
