This Creamy Cheddar Chicken Skillet Recipe is a one-pan wonder featuring golden seared chicken thighs nestled in a bed of fluffy jasmine rice and tender broccoli. Simmered in savory broth and finished with a bubbling layer of sharp melted cheddar, it delivers all the comfort of a casserole with the ease of stovetop cooking. It is the perfect weeknight dinner solution that requires minimal cleanup and guarantees clean plates from the whole family.
Jump to RecipeCreamy Cheddar Chicken Skillet Ingredients
The Protein & Veg:
- 1 lb chicken thighs: Bone-in or boneless work, but skin-on thighs provide the best flavor and juiciness.
- 3–4 cups broccoli: Chopped into small, bite-sized florets so they cook through quickly.
- 1 small yellow onion: Diced, for a savory aromatic base.
- 2–3 garlic cloves: Minced.
The Starch & Liquid:
- 1 cup jasmine rice: A fragrant long-grain rice that cooks relatively fast and stays fluffy.
- 1½ cups chicken broth: Provides the liquid needed to steam the rice and infuse flavor.
- 1–2 Tbsp avocado oil: Or vegetable oil, for searing at high heat.
The Finish:
- 1 cup shredded cheddar cheese: Freshly grated sharp cheddar melts best.
- Salt & pepper: To taste.
How To Make Creamy Cheddar Chicken Skillet
- Preheat: Preheat your oven to 375°F. You want it hot and ready for the finishing bake.
- Sear the Chicken: Season the chicken thighs generously with salt and pepper on both sides. Heat the avocado oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until the skin is deep golden brown and crispy. Remove the chicken to a plate (it won’t be fully cooked yet).
- Sauté the Base: Reduce the heat slightly. Add the diced onion to the drippings in the pan. Sauté for 3–4 minutes until softened. Add the minced garlic and chopped broccoli, seasoning with a pinch of salt and pepper. Cook for another 5–7 minutes until the broccoli begins to brighten and soften.
- Add Rice and Liquid: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil. Stir in the jasmine rice, ensuring it is submerged in the liquid and distributed evenly among the vegetables.
- Bake: Nestle the seared chicken thighs back into the skillet on top of the rice and broccoli mixture. Transfer the skillet to the preheated oven. Bake uncovered for 15 minutes. The rice should be tender and the liquid mostly absorbed.
- Melt the Cheese: Remove the skillet carefully. Sprinkle the shredded cheddar cheese generously over the entire dish. Return to the oven for another 5–8 minutes until the cheese is melted, bubbly, and slightly browned in spots.
- Serve: Ensure the chicken has reached an internal temperature of 165°F. Let the skillet rest for 5 minutes before serving to allow the rice to set.
Recipe Tips
- Rice Choice: Jasmine rice is specific here because of its cooking time. If you use brown rice, you will need more liquid and about 45 minutes of cooking time, which would overcook the chicken and broccoli. Stick to white rice.
- Pan Safety: Remember that the handle of your skillet will be screaming hot when it comes out of the oven. Keep a kitchen towel or silicone cover on it to prevent burns.
- Broccoli Size: Chop the broccoli florets small. Large chunks may not steam through completely in the time it takes the rice to cook.
- Dairy-Free Option: This dish is naturally creamy from the starch of the rice, but you can omit the cheese for a dairy-free version, or use a vegan cheddar alternative.
What To Serve With Cheddar Chicken Skillet
- Green Salad: A simple vinaigrette salad balances the cheesy richness.
- Dinner Rolls: For scooping up any rogue grains of cheesy rice.
- Roasted Carrots: If you want more veggies, roasted root vegetables are a great side.
- Hot Sauce: A dash of hot sauce cuts through the cheddar beautifully.
How To Store Cheddar Chicken Skillet
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Sprinkle with a little water or broth and microwave covered to steam the rice back to life. Or reheat in the oven at 350°F until warm.
- Freeze: You can freeze this, but the broccoli texture may become softer upon thawing. Freeze for up to 2 months.
Creamy Cheddar Chicken Skillet Nutrition Facts
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g
- Sodium: 680mg
Nutrition information is estimated per serving.
FAQs
Yes, but be careful not to overcook them. You might want to sear them, remove them, bake the rice for 10 minutes alone, and then add the breasts back in for the final cheesy melt.
This means there wasn’t enough liquid or the seal wasn’t tight enough (though this recipe is uncovered). Ensure the rice is fully submerged in the broth before baking.
Yes. After adding the chicken back in, cover the skillet with a tight lid and simmer on low for 15-20 minutes instead of baking. Add cheese at the end and cover until melted.
Creamy Cheddar Chicken Skillet Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes450
kcalA one-pan cheesy chicken and rice dinner loaded with broccoli and baked to bubbling perfection.
Ingredients
1 lb chicken thighs
1 cup jasmine rice
1 1/2 cups chicken broth
3-4 cups broccoli, chopped
1 onion, diced
2 garlic cloves, minced
1 cup cheddar cheese, shredded
2 tbsp avocado oil
Directions
- Preheat oven to 375°F.
- Season chicken; sear in oil (5-6 mins/side). Remove.
- Sauté onion, garlic, and broccoli in the same pan.
- Add broth and boil; stir in rice.
- Return chicken to pan.
- Bake uncovered for 15 minutes.
- Top with cheese; bake 5-8 minutes until bubbly.
- Check chicken temp (165°F) and serve.
Notes
- Use an oven-safe skillet (cast iron or stainless steel).
- Chop broccoli small to ensure even cooking.
- Jasmine rice yields the best texture for this timing.
- Rest for 5 minutes before serving.
