One-Pot Cheesy Chicken & Rice | Easy Weeknight Meal

This One-Pot Cheesy Chicken & Rice is engineered for weeknight speed and clean, reliable results: juicy chicken, tender rice that’s never mushy, and a silky cheddar finish that stays glossy (not greasy). The starch from the rice naturally thickens a measured mix of broth and milk, so the sauce clings without a roux. You’ll build flavor in layers—quick sear, brief aromatic bloom, then a covered, low simmer that cooks rice and chicken together. Finish with cheese and a touch of butter for restaurant-style sheen, and dinner’s on the table with only one pan to wash.

Ingredients & Measurements

• Yield: 5 servings (about 1¼–1½ cups each)
• Chicken: 680 g (1½ lb) boneless, skinless chicken thighs or breasts, cut in 2 cm / ¾ in cubes
• Seasoning for chicken: 1 tsp fine sea salt, ½ tsp black pepper, ½ tsp sweet paprika, ½ tsp garlic powder
• Fat: 1½ Tbsp olive oil, divided; 1 Tbsp unsalted butter (finish)
• Aromatics: 1 small yellow onion, finely diced (150 g); 3 garlic cloves, very finely minced (1 Tbsp)
• Rice: 300 g (1½ cups) long-grain white rice (rinsed until water runs clear; well-drained)
• Liquid ratio: 720 ml (3 cups) low-sodium chicken broth, room temperature; 240 ml (1 cup) whole milk (or evaporated milk)
• Vegetables: 1 small red bell pepper, small dice (120 g); 1 cup frozen peas (140 g), thawed
• Seasoning into pot: 1 tsp Italian seasoning or ½ tsp dried thyme + ½ tsp dried oregano; ¾ tsp fine salt (to start; adjust to taste); ¼ tsp black pepper; pinch red pepper flakes (optional)
• Cheese: 170 g (6 oz / about 1¾ cups) freshly shredded sharp cheddar, room temperature
• Fresh finish (optional): 2 Tbsp chopped parsley or chives; lemon wedges for serving

Step-by-Step Instructions

1. Season and preheat (2 minutes). Pat the chicken dry and toss with salt, pepper, paprika, and garlic powder. Set a heavy 30 cm / 12 in sauté pan or Dutch oven over medium-high heat for 1 minute; add 1 Tbsp olive oil.
2. Sear the chicken for fond (4–5 minutes). Add chicken in a single layer; cook, stirring once or twice, until lightly browned on the edges and just opaque on the outside, 4–5 minutes. Transfer to a plate (it will finish later). Leave any browned bits and juices in the pan.
3. Sweat the aromatics (3 minutes). Reduce to medium. Add remaining ½ Tbsp olive oil and the diced onion with a small pinch of salt. Cook until translucent, 2–3 minutes, stirring occasionally. Add garlic; cook 30 seconds until fragrant—keep it pale.
4. Toast the rice briefly (45–60 seconds). Stir in the rinsed, drained rice; cook 45–60 seconds to coat each grain with oil and aromatics. This toasting step helps the rice cook evenly and maintain distinct grains.
5. Set the liquid ratio and season (1 minute). Pour in 3 cups broth and 1 cup milk, scraping the bottom to dissolve fond. Stir in Italian seasoning, ¾ tsp salt, ¼ tsp pepper, and optional chili flakes. Bring to a gentle boil over medium-high.
6. Add vegetables and chicken back (10 seconds). Stir in the diced bell pepper and return the seared chicken (and juices) to the pan, distributing evenly.
7. Controlled simmer for tender rice (15–18 minutes). Reduce heat to low, cover tightly, and simmer 15–18 minutes. Aim for small, lazy bubbles; resist lifting the lid before 15 minutes. The rice should be just tender and most liquid absorbed.
8. Steam finish for fluff (5 minutes off heat). Remove from heat. Scatter the peas over the surface (do not stir). Cover and rest 5 minutes; residual heat finishes the rice and warms the peas without turning them dull.
9. Cheesy finish (1–2 minutes). Uncover. Add 1 Tbsp butter for sheen, then sprinkle in cheddar in three additions, folding gently after each until melted and glossy, 1–2 minutes total. If you prefer looser texture, stir in 2–4 Tbsp hot broth or milk. The final consistency should be spoonable and creamy, not soupy.
10. Taste and balance (30 seconds). Taste and adjust salt in pinches and pepper to preference. For brightness, serve with a light squeeze of lemon at the table; acid sharpens the cheddar and lifts the dish.
11. Garnish and serve. Fold in parsley or chives. Spoon into warm bowls. This dish holds well covered on very low heat for up to 10 minutes; stir once to keep the texture uniform.
12. Reheat safely. Refrigerate leftovers airtight up to 3 days. Rewarm gently over low with 2–4 Tbsp broth or milk to restore creaminess; avoid boiling so the dairy doesn’t separate.

Cooking Notes

• Rice type matters: Use regular long-grain white (or basmati). Avoid quick-cook, parboiled, or brown rice; they require different hydration/times. For jasmine, reduce milk by 2 Tbsp and start doneness checks at 13–14 minutes.
• Rinse for consistency: Rinsing removes surface starch so grains cook tender with a light, creamy sauce rather than clumping into risotto-like texture.
• Milk choice: Whole milk gives body. Evaporated milk is a great lighter, heat-stable alternative. Avoid half-and-half at a rolling boil (can split); keep the simmer gentle.
• Cheddar performance: Freshly shredded cheddar melts smoother than pre-shredded (anti-caking agents can grain the sauce). Room-temperature cheese prevents sudden cooling and clumps.
• Veg swaps: Peas → corn; red pepper → small zucchini dice added with pepper. Stir in 2 cups baby spinach during the resting step for a quick wilt.
• Spice level: Chili flakes are optional. For smoky heat, add ¼ tsp smoked paprika with the dry spices.
• Texture control: If rice is tender but there’s excess liquid at 18 minutes, uncover and simmer 1–2 minutes on medium-low, stirring. If liquid absorbed but rice is still firm, add ¼ cup hot broth, cover, and cook 2–3 minutes more.
• Chicken choice: Thighs are more forgiving; breasts cook slightly faster and can dry if overdone. Because the chicken simmers with rice, the cubes finish juicy at low heat.
• Gluten-free: Recipe is naturally GF (verify broth and spices).
• Make-ahead prep: Cube and season chicken, dice onion/pepper, and pre-rinse rice in the morning; drain well and refrigerate. Dinner becomes assembly-only.

Nutrition Facts (per serving)

• Calories: 520 kcal
• Total fat: 22 g
• Saturated fat: 9 g
• Carbohydrates: 49 g
• Dietary fiber: 3 g
• Total sugars: 6 g
• Protein: 33 g
• Sodium: 860 mg

Conclusion

This One-Pot Cheesy Chicken & Rice prioritizes technique for dependable weeknight results: a quick sear for fond, a measured liquid ratio for perfectly tender rice, and a calm, covered simmer to finish both components together. The final butter-and-cheddar fold yields a glossy, spoon-coating sauce that clings without heaviness. Customize the vegetables, keep the simmer gentle, and you’ve got a creamy, family-friendly meal with minimal dishes and maximum comfort.