One Pot Cheesy Chicken and Rice Recipe

Cheesy chicken and rice stovetop casserole.

4.60 from 54 votes

One Pot Cheesy Chicken and Rice Recipe

My 25-minute cheesy chicken and rice recipe is a one-pan wonder! This stovetop casserole features chicken breasts cooked over tender rice, with broccoli, cauliflower, cream of chicken soup, and gooey Velveeta cheese!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 483kcal

Author: Becky Hardin

Equipment

12-inch Pan with fitted lid

Ingredients

2 boneless, skinless chicken breasts *
kosher salt to taste
ground black pepper to taste
2 tablespoons salted butter ¼ stick
10 ounces condensed cream of chicken soup 1 can
1½ cups low-sodium chicken broth
¼ teaspoon ground paprika
¼ teaspoon ground black pepper
1¾ cups instant white rice **
1 cup broccoli florets ***
1 cup cauliflower florets
4 ounces Velveeta cheese cubed

Instructions

Cook the Chicken:

Slice chicken breasts in half lengthwise to create 4 thin pieces.
2 boneless, skinless chicken breasts
Season the chicken liberally on both sides with salt and pepper.
kosher salt, ground black pepper
Melt butter in a large skillet over medium-high heat.
2 tablespoons salted butter
Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.

Remove the chicken and place on a foil-tented plate to keep it warm.

Cook the Rice:

Add the soup, chicken broth, paprika, and black pepper to the skillet. Stir to combine.
10 ounces condensed cream of chicken soup, 1½ cups low-sodium chicken broth, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
Stir in the rice, broccoli, and cauliflower.
1¾ cups instant white rice, 1 cup broccoli florets, 1 cup cauliflower florets
Add the Velveeta cheese, stirring to melt.
4 ounces Velveeta cheese

Combine:

Once Velveeta is melted, return the chicken to the skillet and nestle in the rice.
Cover and cook for 5 minutes, or until the internal temp on the chicken reaches 165°F.

Video

Notes

*This recipe was created using boneless, skinless chicken breasts cut in half. You can start with any thinly-sliced chicken breasts or cutlets. You can also cube the chicken if you prefer bite-sized pieces.

**Make sure you're using instant rice for this recipe, not regular white rice. Regular dry rice will not cook through in the time instructed.

***To use frozen broccoli and/or cauliflower, simply thaw the veggies before adding them to the pan.

Becky's Top Tips:

Use a 12-inch skillet/pan with a well-fitting lid for best results. Smaller pans simply won't have enough room to cook the full recipe, though you could halve it for a smaller skillet.
Velveeta melts much more easily than other cheese options, which is what makes it so great for this quick recipe. If you use another cheese, just be aware that it could affect the cooking time and final texture.
If you only have regular rice (not instant), I would recommend cooking it as you normally would in a separate pot, then adding it into this dish at the end as instructed. Liquid amounts and cooking times would make it difficult to cook everything in one pan.
Chicken breasts should be cooked to an internal temperature of 165F before consuming.

Storage: Store cheesy chicken and rice in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition