One Pan Cheesy Chicken and Rice Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives while cream of chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories, while processed cheese is often cheaper.

Season the chicken thighs with herb butter seasoning, Nashville hot seasoning, and all-purpose seasoning.

Sear the chicken thighs skin-side down in a skillet to render the fat until golden brown.

Remove the chicken from the skillet and discard the excess oil.

Add 2 tablespoons of butter to the skillet, then add garlic, onions, peppers, and frozen peas. Cook for a couple of minutes until slightly softened.

Season the vegetables with a salt and pepper mix (McCormick brand).

Add a big handful of spinach to the skillet and sauté until wilted.

Add washed rice to the skillet and mix until the rice is toasted.

Pour in enough water to cover the rice slightly. (Note: broth can be used instead, but water is used in this video.)

Season the mixture with chicken bouillon powder, Caribbean seasoning, and other spices as desired.

Allow the mixture to come to a boil before adding the chicken back in.

Place the chicken back into the skillet with its juices and cover to cook on medium heat for 20-25 minutes.

Check the chicken for doneness using a thermometer if unsure.

Add cheese on top of the dish and cover again to allow the cheese to melt (cheese is optional).

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens