If you’re anything like me, weeknights call for meals that feel comforting and homemade without requiring every pot and pan in the kitchen. This creamy chicken and rice skillet is just that — simple, hearty, and deeply flavorful with only six ingredients.
The secret? A package of garlic and herb Alouette cheese that melts into the broth and rice, creating a velvety sauce that tastes like you spent hours at the stove. Finished with a little cheddar and green onion, this skillet is creamy, cozy, and completely satisfying.
It’s the kind of recipe that feels right at home on a busy Tuesday, but also special enough to serve friends with a big green salad.
Why You'll Love This Recipe
One pan — easy prep and even easier cleanup.
Six ingredients — no long shopping list required.
Creamy and comforting — like risotto, but with a fraction of the effort.
Family-friendly — kids and adults both love it.
Ingredients
- 2 chicken breasts, diced into bite-sized pieces
- 1 cup uncooked rice
- 2 cups chicken broth (or bone broth for extra richness)
- 1 package Alouette garlic & herb cheese
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
Instructions
- Cook the chicken
Heat a large oven-safe skillet over medium-high heat. Add diced chicken and cook until golden brown on all sides, about 5–7 minutes. - Add the rice and broth
Stir in the rice, then pour in the chicken broth, scraping the bottom of the skillet to deglaze any golden bits. - Stir in the cheese
Add the package of Alouette garlic & herb cheese. Stir until the cheese begins to melt into the broth and rice. - Bake
Bring everything to a simmer, cover, and transfer to a 375°F oven. Bake for 15 minutes. - Stir and top
Remove from the oven, stir the rice mixture to prevent sticking, then sprinkle cheddar cheese and green onions on top. Cover again. - Bake once more
Return to the oven for 10 more minutes, until the rice is tender and the cheese is melted. - Serve. Spoon into bowls and enjoy warm — no extra sides required (though a crisp salad makes a nice pairing).
Tips & Variations
- Swap the chicken breasts for chicken thighs for extra juiciness.
- Stir in fresh spinach or peas before baking for added veggies.
- For extra flavor, add a squeeze of lemon juice before serving.
- Leftovers reheat beautifully — just add a splash of broth to bring back the creaminess.
Hosting Idea
This dish makes an easy, elevated option for casual entertaining. Serve it family-style in the skillet with a loaf of warm bread, a simple arugula salad, and sparkling water or a crisp Sauvignon Blanc. Guests will never guess it only took six ingredients.
Creamy Chicken and Rice Skillet (One Pan, Six Ingredients)
Ingredients
- 2 chicken breasts diced into bite-sized pieces
- 1 cup uncooked rice
- 2 cups chicken broth or bone broth for extra richness
- 1 package Alouette garlic & herb cheese
- 1 cup shredded cheddar cheese
- 2 green onions sliced
Instructions
Cook the chicken
- Heat a large oven-safe skillet over medium-high heat. Add diced chicken and cook until golden brown on all sides, about 5–7 minutes.
Add the rice and broth
- Stir in the rice, then pour in the chicken broth, scraping the bottom of the skillet to deglaze any golden bits.
Stir in the cheese
- Add the package of Alouette garlic & herb cheese. Stir until the cheese begins to melt into the broth and rice.
Bake
- Bring everything to a simmer, cover, and transfer to a 375°F oven. Bake for 15 minutes.
Stir and top
- Remove from the oven, stir the rice mixture to prevent sticking, then sprinkle cheddar cheese and green onions on top. Cover again.
Bake once more
- Return to the oven for 10 more minutes, until the rice is tender and the cheese is melted.
Serve
- Spoon into bowls and enjoy warm — no extra sides required (though a crisp salad makes a nice pairing).
