DESCRIPTION
This One-Pan Cheesy Chicken and Rice is so delicious and perfect for any night of the week. Use as written or adjust to your taste by switching out the veggies, cheese, and seasonings.
Ingredients
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- 1 Tbsp. olive oil
- 1 lb. boneless skinless chicken thighs (about 4)*, cut into 1-inch pieces
- 1 tsp. salt, divided
- 1/2 tsp. pepper
- 1 medium onion, chopped
- 1 pint mushrooms, sliced
- 1/2 cup finely chopped ham (optional)
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 cup uncooked long-grain white rice
- 1/2 cup shredded mozzarella cheese
- 1 tsp. Worcestershire sauce
- 1 tsp. dried thyme leaves
- 1 cup shredded Swiss cheese
- 2 Tbsp. chopped fresh chives (optional)
Instructions
- In a large skillet, heat the oil over medium heat. Add the chicken in a single layer. Sprinkle with 1/2 teaspoon of the salt and all of the pepper. Allow it to cook until browned underneath, 3-4 minutes. Flip it all over and cook for another 2 minutes.
- Stir in the onion, mushrooms, ham (if using), and garlic. Continue cooking, stirring occasionally, until the vegetables are starting to get tender, 4-5 minutes.
- Stir in the stock, rice, mozzarella, Worcestershire, thyme, and the remaining 1/2 teaspoon of salt. Bring to a boil over high heat. Stir. Reduce to a simmer, stir and then cover the skillet.
- Cook covered over low heat until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
- Remove from heat and stir gently to fluff rice. Sprinkle on the Swiss cheese. Cover and let stand off the heat until the cheese melts, about 2 minutes.
- Sprinkle with the chives (if using) and serve.
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Notes
*Boneless skinless chicken breasts can be used instead. They will be a little bit drier than the thighs but cook in the same amount of time and so they are interchangeable here. You’ll need 2-3 chicken breasts to make up the pound of poultry needed for the recipe. I suggest cutting them into 2 inch pieces instead of 1-inch, so that they dry out less.