Description
A comforting one-pan meal with tender chicken, fluffy rice, and a rich cheddar sauce, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1.5 cups shredded cheddar cheese, preferably sharp
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups chicken broth, low-sodium
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Sear chicken until golden and cooked through (165°F), then remove and set aside.
- Reduce heat to medium. Add chicken broth and diced tomatoes to the pan, scraping up browned bits. Bring to a simmer.
- Stir in uncooked rice and return chicken to the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender.
- Remove from heat. Sprinkle cheese evenly over the top. Cover and let sit for 2-3 minutes to melt.
- Garnish with fresh herbs and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to restore moisture. Do not freeze as the cheese sauce may separate.