Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 2 cups shredded cheese (cheddar or blend)
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tsp olive oil
- Salt and pepper to taste
- 1 cup peas or broccoli (optional)
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant.
- Add seasoned chicken, cooking until golden brown (6-8 minutes).
- Stir in rice and chicken broth; bring to a simmer.
- Once most of the liquid is absorbed, sprinkle cheese on top and stir until melted.
- If using, fold in veggies like peas or broccoli, cover, and steam for a few more minutes.
Notes
- Rinse rice before cooking for fluffier grains.
- Customize by adding bell peppers or a splash of lemon juice for extra flavor.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg