Cheesy Chicken and Rice

4.75 from 16 votes

This Cheesy Chicken and Rice is the perfect weeknight dinner recipe! It’s a creamy, flavorful rice dish that’s packed with chicken, vegetables and just the right seasonings.

cheesy chicken and rice in serving pan

Cheesy Chicken and Rice

Chicken and rice recipes are some of our very favorites to make during the busy weekdays.  You are in for such a treat with my Weeknight Cheesy Chicken and Rice recipe! I love making quick and simple weeknight dinners. My family goes nuts for this flavor packed one pot dinner Weeknight Chicken and Rice. Love that you won’t be making a huge mess in the kitchen with this one. One pot dinners are my favorite! I used a rotisserie chicken for the chicken in this recipe. Feel free to cook your own if you desire. Pre-chopping your veggies helps with your prep time.

Why You’ll Love This Recipe

  • It’s packed with chicken, veggies and gooey cheese that everyone loves!
  • It’s easy enough to make during busy weeknights, but still great for weekend entertaining too!
  • Makes for great leftovers!

Try my Crock Pot Chicken and Rice recipe too!  Follow Picky Palate on Instagram for daily recipe inspiration!

cheesy chicken and rice in serving pan

What You’ll Need For Chicken and Rice

Here are the ingredients you’ll need to make this chicken and rice recipe at home. See the recipe card located at the bottom of the post for full instructions.

  • olive oil– I always use extra virgin olive oil for my cooking
  • carrots– You can get baby carrots and chop them or peel whole carrots and dice them.
  • celery– Wash your celery stalks and dice them.
  • onion– I generally use white onion for my cooking
  • garlic– To avoid chopping fresh garlic, you can use the already minced garlic in jars. Check the produce section of the grocery store.
  • chicken broth– Look for low sodium chicken broth.
  • white rice– In the rice section of the grocery store, many times you can find rice that is cooked, just needs microwaved. Saves more time.
  • paprika– Any dried paprika is fine.
  • garlic salt– Lawry’s is my go to for garlic salt.
  • red pepper flakes– Pour red pepper flakes into your hands and rub together for more flavor added to the dish. Wash your hands immediately after.
  • chicken– Shredding rotisserie chicken makes for easy weeknight dinner prep.
  • parsley– Fresh parsley needs washed, dried and chopped.
  • cheddar cheese– Mild shredded cheddar is a good choice, however your favorite blend works great.
cheesy chicken and rice in serving pan

How To Make Chicken and Rice

Saute Vegetables. Heat oil in large skillet over medium heat. Saute carrots, celery, onions and garlic for 5 minutes until slightly softened.

Cook Rice In Broth. Pour in chicken broth and stir in rice. Cover with lid and cook for 15 minutes or until rice is cooked and liquid gone.

Season. Stir and season with salt, pepper, paprika, garlic salt and red pepper flakes.

Add Chicken and Parsley. Stir in chicken and parsley. Top with cheese and cover with lid to melt. Remove lid and serve warm.

cheesy chicken and rice in serving pan

Tips For Making Cheesy Rice

  1. Use cooked proteins from the grocery store to help save time. We like to buy a couple rotisserie chickens at the beginning of the week to use for a couple dinners during the week.
  2. Pre-chop veggies ahead of time. This is a huge time saver as well.
  3. Try to map out a meal plan at the beginning of the week so you are not at the grocery store numerous times buying groceries for dinner.

How To Serve Chicken and Rice

This meal is so great on it’s own, but try serving with a side of roasted vegetables, a nice chopped salad and a loaf of crusty bread for the table to share. This dish is perfect for giving to a friend in need as well.

How To Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Re-heat in a microwave save bowl/plate as needed.

Can I Freeze Cheesy Chicken and Rice?

If you would like, this recipe makes a great freezer meal too. Make a double batch and freeze one dinner for another time. Place cooled recipe in an airtight container in the freezer for up to 3 months.

Try More Delicious Chicken Recipes!

Weeknight Cheesy Chicken and Rice
4.75 from 16 votes

Cheesy Chicken and Rice

This Cheesy Chicken and Rice is the perfect weeknight dinner recipe! It's a creamy, flavorful rice dish that's packed with chicken, vegetables and just the right seasonings.
Course: Main Course
Cuisine: American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 275kcal
Author: Jenny
Cost: $25
Print Pin Rate

Equipment

  • Stove
  • cutting board
  • chef knife
  • large 3 quart skillet
  • large spoon for stirring rice
  • measuring cups
  • measuring spoons

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup chopped white onion
  • 1 tablespoon fresh minced garlic
  • 2 cups chicken broth
  • 1 1/2 cups white rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon red pepper flakes
  • 2 cups cooked diced chicken
  • 1/2 cup fresh chopped parsley
  • 1 cup shredded cheddar cheese

Instructions

  • Heat oil in large skillet over medium heat. Saute carrots, celery, onions and garlic for 5 minutes until slightly softened. 
  • Pour in chicken broth and stir in rice. Cover with lid and cook for 15 minutes or until rice is cooked and liquid gone. Stir and season with salt, pepper, paprika, garlic salt and red pepper flakes.
  • Stir in chicken and parsley. Top with cheese and cover with lid to melt. Remove lid and serve warm.

Video

Nutrition

Calories: 275kcal | Carbohydrates: 34g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 718mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5910IU | Vitamin C: 13.6mg | Calcium: 144mg | Iron: 1mg
Keywords: best chicken and rice recipe, cheesy chicken and rice, cheesy chicken and rice casserole, chicken and rice casserole, chicken and rice recipe, easy chicken and rice recipe

photo collage chicken and rice

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40 Responses
  1. Robin

    5 stars
    The taste and texture of this dish was just right. The only change I made was to use ground chicken (not chicken breast) as my husband is having oral surgery work and chicken is too difficult for him to chew. I set timers for every step and the results were perfect. We can hardly wait for leftovers!

    I cooked the ground chicken in the same skillet I was going to use for the rest of the dish. When I finished I removed it from the pan and then followed the published steps without cleaning it. There were some nice brown bits to scrape up with the olive oil. After that it was as the recipe directed.

  2. Barbara Hopkins

    5 stars
    I love this dish! It does take longer to make then the recipe calls for, I would cut up the vegetables the night before even cook the chicken ahead of time. Then it would not take so long the night you are making it.

  3. Lexie G

    3 stars
    This might be just lack of cooking expertise on my part, but seeing as it wasn’t stated in the recipe instructions to Turn Off The Heat when cooking the rice, the heat was left on and it burnt the whole bottom. So I would maybe be aware of that in the instructions. Turn off the heat when cooking the rice. Just an FYI.

  4. Tricia A

    5 stars
    Made it tonight and loved it. We added a couple more vegetables, and less red pepper flakes (we don’t do spicy). I had enough water, but had to cook just a couple more minutes so rice was fully cooked. Thank you. So happy no canned soup.

  5. Kaelee

    5 stars
    Made this tonight and oh my goodness it was delicious! I made my chicken with chicken rub seasoning, seared it and then threw it in the oven for 14 minutes. Everything was so good!

  6. Beck & Bulow

    5 stars
    Ahh Iam in love ,i spent a couple years in and around greece and love there authentic dishes, You remind me so much of the people and country,

  7. Heather

    3 stars
    This was ok – would definitely be good for someone who is under the weather and needs a filling, nourishing meal. It wasn’t bad, just wasn’t our cup of tea. I feel like there is something missing but I can’t put my finger on it!

  8. Linda Horsch

    5 stars
    I made this tonight and it turned out to a keeper. The only thing I did different was to use boil and serve rice which cooked according the package directions and then added to the rest of the mixture and cooked till the broth was absorbed and then added cheese.

  9. Joy Stafford

    Very tasty & easy to prep! I didn’t add the red pepper flakes because we aren’t into spicy foods. I think the next time I make this, I will only use 1/2 cup of celery & add 1/2 cup of red pepper.

  10. Jenny Hoke

    5 stars
    This was great! Perfect family dinner for us! I added a squeeze of lemon juice, didn’t even need cheese! Thank you so much for sharing such a simple delicious crowd pleasing dinner!

  11. Dilyn

    5 stars
    This is a weeknight fave in our house!!! I love how easily it comes together! I typically add mushrooms and 2 chicken breasts worth of shredded chicken and end up needing to add a tad more water. I also add more spices like dried basil, thyme, etc. Just whatever I feel like throwing in! Great recipe- thank you!!!

  12. Julianna

    5 stars
    Made this tonight for the chilly PNW fall season. Used chicken thighs and pre cooked them in my Dutch oven. After I deglazed it I followed the remainder of the recipe. My husband and I both loved it we just added a dash of hot sauce to it before serving. A really lovely, cozy meal. Thank you <3

  13. Heather

    Is it that the broth is too low or that there is no instruction to reduce the heat? If you have the heat up that high while you are cooking the rice, the liquid will evaporate quickly and the rice will be crunchy.

    1. Tammy Dickson

      5 stars
      Brilliant recipe, so yummy and my husband raves about it! The chopping of the vegetables takes me longer but worth every minute! Thank you for sharing a fantastic recipe!
      Tammy D.

  14. Courtney

    Soooo good. The first time I used regular brown uncooked rice. The rice never cooked despite the addition of more broth and water. Second time I used minute brown rice and it came out perfect!

  15. Tammy

    I am making this recipe right now. After I sauteed the vegetables I added the rotisserie chicken and the seasonings so the flavor will cook into the rice and chicken. I’ll let you know how it turns out. There’s an annoying amount of duplicate comments as well as inappropriate ones, can’t they be removed?

    1. Tammy

      I am making this recipe right now. After I sauteed the vegetables I added the rotisserie chicken and the seasonings so the flavor will cook into the rice and chicken. I’ll let you know how it turns out. There’s an annoying amount of duplicate comments as well as inappropriate ones, can’t they be removed? It turned out very good but definitely use minute rice, add more chicken broth and let it sit after cooking so the rice absorbs the liquid.

  16. Linda

    Could you do this as a slow cooker recipe with raw chicken breasts, first sauntering the carrots, celery and garlic and then putting all ingredients but cheese in slow cooker? How many hours on high/low? Then put cheese on top for last 15 minutes on low.

  17. Rachel

    I’ve made this twice & both times there wasn’t enough liquid for the rice so it didn’t cook. I used long grain white rice both times. Shouldn’t the liquid say 3 cups water if using 1 1/2 cups of rice? I can’t comment on the taste because it got thrown out

    1. Marcy

      My thought exactly when I read the recipe. I’m planning on doing the rice my way but following the recipe otherwise. It sounds really good to me. ?

  18. Cindy D.

    This is an ok dish. I taste a little too much garlic but I’m not a huge garlic fan. I even used garlic powder instead of fresh garlic to tame it down. Not sure if I would make it again but my 16 year old daughter loves it!

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