Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) boneless chicken breast or thighs, diced
• 1 cup uncooked long-grain white rice (or jasmine rice)
• 2 cups low-sodium chicken broth
• ½ cup milk (dairy or plant-based)
• 2 tbsp all-purpose flour (or cornstarch for GF)
• 2 cups shredded cheddar cheese (divided)
• ½ tsp paprika
• Salt & pepper to taste
• Optional: ½ cup frozen peas or diced bell peppers
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add diced chicken and cook 5–6 minutes until lightly browned.
- Stir in rice and toast 1 minute.
- Pour in chicken broth and milk. Bring to a simmer.
- Cover and reduce heat to low. Cook 18–20 minutes (white rice) or according to rice package, until rice is tender and liquid is absorbed.
- Stir in flour (or cornstarch mixed with 1 tbsp water) and cook 1–2 minutes to thicken.
- Remove from heat. Stir in 1 ½ cups cheese, paprika, salt, and pepper until melted and creamy. Fold in peas or peppers if using.
- Top with remaining ½ cup cheese. Cover and let sit 2–3 minutes until gooey.
✨ Serve hot as a one-pan meal—comfort food ready in under 30 minutes!
💡 Make it heartier: Stir in sautéed mushrooms or top with crispy bacon bits.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 4 , Calories : 420 , Net Carbs: 32g , Fats: 18g , Protein: 34g