Cheesy Rice Chicken Top Of Stove Skillet Dish Food

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ONE SKILLET CHEESY CHICKEN AND RICE



One Skillet Cheesy Chicken and Rice image

This is delicious! A bit on the spicy side, but very tolerable. This is a VERY easy dish to make, and only dirties one skillet...hardly any clean up! I

Provided by saucysteph

Categories     One Dish Meal

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 lb boneless skinless chicken breast, cut into 1-2-inch pieces
1/2 medium yellow onion
2 garlic cloves, chopped
1 1/2 cups white rice
1 cup mild enchilada sauce
2 cups chicken stock
1 tablespoon cumin
1/2 teaspoon salt
1 pinch red pepper flakes (more if you like hotter foods)
1 1/2 cups cheddar cheese
sour cream (optional)
chopped cilantro (optional)

Steps:

  • Melt butter in a large skillet over medium heat.
  • Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through.
  • Add rice and toast for 3-4 minutes.
  • Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt.
  • Bring to boil, reduce heat to low and cover with a tight fitting lid.
  • Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat.
  • Spread cheese over the top, replace cover and let sit for 5 minutes.
  • Top with sour cream and chopped cilantro when serving.

Nutrition Facts : Calories 714.1, Fat 27.8, SaturatedFat 15.6, Cholesterol 143.6, Sodium 1461.5, Carbohydrate 69, Fiber 3.4, Sugar 6.8, Protein 44

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE



Cheesy Skillet Chicken and Cauliflower Rice image

This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Juice of 1 lemon
3/4 cup plain low-fat Greek yogurt
3 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 medium onion, diced
1/4 cup grated Parmesan
Two 10-ounce bags frozen riced cauliflower
One 14.5-ounce can navy beans, drained and rinsed
One 10-ounce bag frozen broccoli florets
1 cup shredded reduced-fat sharp Cheddar

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
  • Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

ONE POT CHICKEN DISH OVER CHEESY RICE



One Pot Chicken Dish over Cheesy Rice image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 30

6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Essence, recipe follows
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Cheesy Rice Pilaf, recipe follows
2 tablespoons minced parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/2 pound fontina or mozzarella, diced
1/4 cup chopped fresh parsley leaves

Steps:

  • In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
  • Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

SOUTHWEST CHEESY CHICKEN AND RICE SKILLET



Southwest Cheesy Chicken and Rice Skillet image

Help satisfy their appetites with this delicious Southwest Cheesy Chicken and Rice Skillet recipe. This Southwest Cheesy Chicken and Rice Skillet is made with spicy jalapeño cream cheese for a little extra heat!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix, divided
1 cup chopped onions
2 cups water
2 cups instant brown rice, uncooked
1 tub (7.5 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
3/4 cup milk
1 can (15 oz.) pinto beans, rinsed
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
1 each avocado and tomato, chopped

Steps:

  • Toss chicken with half the seasoning mix; place in large skillet sprayed with cooking spray. Add onions; cook on medium heat 6 to 8 min. or until chicken is no longer pink, stirring frequently. (Chicken will not be done.)
  • Mix water and remaining seasoning mix. Add to chicken in skillet along with the rice; stir. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until water is absorbed and rice is tender.
  • Add cream cheese spread, milk and beans; cook 2 to 3 min. or until cream cheese is completely melted and all ingredients are heated through, stirring frequently.
  • Sprinkle with shredded cheese; cook, covered, 2 to 3 min. or until melted. Remove from heat.
  • Top with remaining ingredients.

Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 930 mg, Carbohydrate 34 g, Fiber 7 g, Sugar 6 g, Protein 31 g

EASY CHEESY CHICKEN AND RICE



Easy Cheesy Chicken and Rice image

Delicious for the whole family!

Provided by KVines3

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 4

Number Of Ingredients 9

cooking spray
2 cups rice
1 ½ cups shredded Cheddar cheese, divided
1 teaspoon ground black pepper
½ teaspoon salt
4 skinless, boneless chicken breast halves, or more to taste
2 (10.5 ounce) cans cream of chicken soup
3 cups water, or more as needed
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
  • Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g

CHICKEN RICE STOVE TOP DISH



Chicken Rice Stove Top Dish image

This is a small but tasty and easy recipe that uses leftover chicken. I like the fact that it does not have any canned creamed soup in it. I usually serve it in a bowl along with Red Lobster Cheddar Bay Biscuits Copycat. Enjoy:)

Provided by WiGal

Categories     One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 cup thinly sliced celery
1/4 cup chopped onion
3 tablespoons butter
2 cups chicken broth, possibly more
2 medium carrots, halved and thinly sliced
2/3 cup uncooked long grain rice
1/8 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 tablespoon minced fresh parsley

Steps:

  • In a small saucepan, saute celery and onion in butter.
  • Add broth, carrots, rice, salt, and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
  • Stir in chicken and parsley.
  • Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.

SKILLET CHICKEN AND RICE TWO WAYS: PLAIN AND DIRTY



Skillet Chicken and Rice Two Ways: Plain and Dirty image

There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.

Provided by Kathy Brennan

Categories     Small Plates     Dinner     Chicken     Rice     One-Pot Meal     Kid-Friendly

Yield Serves 4-6

Number Of Ingredients 26

For the plain version:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 [3-4-pound (1.6-1.8-kg)] chicken, cut into 8 pieces, or 2-3 pounds (1.2-1.4 kg) chicken parts, patted dry
Salt and pepper
1 yellow onion, chopped
1 1/2 cups (275 g) long-grain white rice, rinsed
1 bay leaf
3 cups (720 ml) low-sodium chicken broth or water
1 cup (135 g) frozen peas (optional)
Handful of fresh flat-leaf parsley, roughly chopped (optional)
For the dirty version:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 [3-4-pound (1.6-1.8-kg)] chicken, cut into 8 pieces, or 2-3 pounds (1.2-1.4 kg) chicken parts, patted dry
Salt and pepper
1/2 pound (225 g) mild pork sausages, casings removed or 1/4 pound (115 g) mild pork sausages, casings removed, plus 1/4 pound (115 g) chicken livers, roughly chopped
1/2 yellow onion, chopped
1 small bell pepper (any color), diced
2 celery stalks, chopped
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 1/2 cups (275 g) long-grain white rice, rinsed
1 bay leaf
3 cups (720 ml) low-sodium chicken broth or water
Handful of sliced scallions (optional)

Steps:

  • In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook-resisting the urge to repeatedly poke, prod, and look underneath-until it doesn't stick to the pan and is golden brown, about 6 minutes.
  • Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*
  • Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or scallions, if you like.
  • Make Ahead
  • Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
  • Staggered
  • Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.

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Add the rice, chicken broth, black beans, tomatoes, corn and remaining taco seasoning. Bring to a boil, reduce heat and cover for 20-25 minutes until all of the liquid is absorbed. Add the chicken back to the pan and cover until the chicken is heated thought to 165 degrees. Top with cheddar cheese and heat until melted.
From therecipecritic.com


ONE PAN CHEESY RICE AND BROCCOLI SKILLET WITH CHICKPEAS
Instructions. Add 1 TBSP oil to a large skillet over medium heat, followed by minced garlic. Saute and stir for 3-5 minutes, until fragrant. Add the rice to the skillet and let it toast for about 2 minutes. Then pour in the milk and veggie stock, and add salt and pepper to taste. Give it a good stir and bring it to a boil.
From workweeklunch.com


BUFFALO CHICKEN CASSEROLE (CHICKEN AND RICE RECIPE)
Instructions. Cut the chicken into 1-inch bite-size pieces. Chop all the vegetables. Place the butter in a large skillet or sauté pan, with a lid. Set over medium heat. Add the chopped onions and celery. Sauté for 3-5 minutes to soften. Add the chicken pieces, rice, hot sauce, broth, and 1/4 teaspoon salt.
From aspicyperspective.com


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