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Cheesy Chicken and Rice Skillet with Cream Sauce

A wooden spoon lifts a serving of Cheesy Chicken and Rice Skillet, showing dramatic cheese pulls over the main dish in the cast iron pan.
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Make this simple, comforting one-pan meal featuring tender chicken, rice, and a rich, cheesy cream sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 2 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen peas and carrots mix
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set 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 condensed cream of chicken soup, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Stir in the uncooked rice. Cover the skillet, reduce the heat to low, and cook for 15 minutes, or until the rice has absorbed most of the liquid. Do not lift the lid during this time.
  5. Stir in the cooked chicken and the frozen peas and carrots mix. Cook, uncovered, for 3 to 5 minutes until the vegetables are heated through.
  6. Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top of the mixture. Cover the skillet again and cook on low heat for 2 to 3 minutes, or until the cheese is fully melted and gooey.
  7. Remove from heat and let stand for 5 minutes before serving directly from the skillet.

Notes

  • For a different flavor, substitute the cheddar cheese with Gruyere or Colby Jack.
  • You can add 1/2 cup of sliced mushrooms when you cook the onion for added vegetable content.
  • If you use pre-cooked chicken, add it back in step 5 along with the frozen vegetables.

Nutrition

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