Cracker Barrel Creamy Cheddar Chicken Skillet Recipe

Creamy Cheddar Chicken Skillet is a classic American dinner featuring juicy chicken thighs and tender jasmine rice. This one-pan meal uses sharp cheddar cheese and fresh broccoli florets to create a satisfying, cheesy finish that the whole family will love.

The first time I made this, I didn’t sear the chicken long enough and the skin ended up soft. Now I always leave the thighs alone for a full six minutes until the skin is dark gold and releases easily from the pan. If you move them too early, you’ll lose that crisp texture that makes the dish work.

Rice can be tricky in a skillet because it either stays crunchy or turns to mush. That’s why I use jasmine rice specifically since it holds its shape while soaking up the chicken broth. Adding the broccoli later in the sauté process keeps it from overcooking during the oven stage.

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Creamy Cheddar Chicken Skillet Ingredients

The Protein and Vegetables

• 450g (1lb) bone-in, skin-on chicken thighs
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 350g (3-4 cups) broccoli florets, bite-sized

The Rice and Liquid

• 185g (1 cup) jasmine rice
• 350ml (12fl oz) chicken broth
• 2 tbsp avocado oil
• Salt and pepper, to taste

The Topping

• 115g (1 cup) sharp cheddar cheese, shredded

How To Make Cracker Barrel Creamy Cheddar Chicken Skillet

1. Heat the oven: Set the rack to the centre position and preheat your oven to 190°C (375°F/Gas Mark 5).
2. Sear the chicken: Season the thighs with salt and pepper then heat the oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for 6 minutes without moving them until the skin is deep golden and crispy. Flip and cook for 2 minutes more before moving the chicken to a clean plate.
3. Sauté the aromatics: Toss the diced onion into the leftover fat in the pan and cook for 4 minutes until they turn see-through. Add the minced garlic and broccoli florets then cook for 3 minutes until the vegetables look bright green.
4. Add the rice: Pour the chicken broth into the pan and use a wooden spoon to scrape up all the browned bits from the bottom. Stir in the jasmine rice and make sure it’s spread out in an even layer under the liquid.
5. Bake the skillet: Nestle the chicken thighs back into the pan on top of the rice and transfer the skillet to the hot oven. Bake uncovered for 25 minutes until the rice has absorbed the liquid and the chicken is cooked through.
6. Melt the cheese: Scatter the shredded cheddar over the top of the rice and chicken. Return the pan to the oven for 5 minutes until the cheese is bubbly and melted.
7. Rest and serve: Take the pan out and let it sit on the side for 5 minutes. This lets the rice finish firming up so it isn’t sticky when you dish it out.

Recipe Tips

Grate your own cheese. Pre-shredded cheddar is coated in potato starch to stop it sticking in the bag, which prevents it from melting smoothly into the sauce. A block of sharp cheddar grated at home gives you a much better texture.

Use bone-in thighs. While boneless meat is faster, bone-in thighs stay much juicier during the 25-minute bake and provide more flavour to the rice. If you use breasts, they will likely dry out before the rice is tender.

Wash the jasmine rice. Place the rice in a sieve and run cold water over it until the water runs clear. Removing the excess surface starch ensures the grains stay separate rather than clumping together into a gluey mess.

Check the chicken temperature. Use a meat thermometer to make sure the thickest part of the thigh reaches 75°C (165°F). Bone-in meat can sometimes look pink near the joint even when it’s safe to eat, so the temperature is the best guide.

Keep the leftovers. This dish stays good in the fridge for up to three days and actually tastes better the next day once the flavours have settled. Just add a splash of water when you warm it up to stop the rice drying out.

What To Serve With Creamy Cheddar Chicken Skillet

This is a heavy, filling meal that needs something bright to cut through the cheese. A simple green salad with a sharp lemon vinaigrette or some sliced cucumbers works well.

If you want more vegetables, honey-glazed carrots or roasted green beans are great choices. For a bigger feast, warm garlic bread or crusty dinner rolls help soak up any leftover cheesy sauce from the bottom of the pan.

How To Store Creamy Cheddar Chicken Skillet

Fridge

Wait for the skillet to cool completely before moving the contents to an airtight container. It will keep well for up to 3 days. Keep the chicken and rice together so the meat doesn’t dry out.

Reheat

The best way to reheat this is in a covered pan on the hob over medium heat. Add two tablespoons of water or broth to the pan to steam the rice back to life. You can use a microwave for 2 minutes, but the chicken skin will lose its crispness and become soft.

Freeze

You can freeze this dish for up to 2 months in a freezer-safe bag or container. Thaw it completely in the fridge overnight before following the reheat instructions. The broccoli might be slightly softer after freezing, but the flavour will still be good.

Cracker Barrel Creamy Cheddar Chicken Skillet Nutrition Facts

Per serving (1 of 4): Calories: 545kcal, Protein: 32g, Fat: 28g, Carbohydrates: 41g, Sugar: 2g, Sodium: 680mg. Estimated. May vary based on ingredients and cooking methods.

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