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- 1 pound boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups shredded cheddar cheese - 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans) - 3 cups chicken broth - 1 cup milk - 1 medium onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste

One-Pot Cheesy Chicken and Rice Bake

Discover the ultimate comfort dish with this Cheesy Chicken & Rice Bake! This easy-to-make recipe combines tender chicken thighs, fluffy rice, and a creamy blend of cheddar cheese, all topped with vibrant mixed vegetables. Perfect for family dinners or prepping for the week, each bite is a cozy delight that appeals to all ages. Enjoy a hearty, flavorful meal that balances protein, grains, and veggies in a single dish. Give it a try and savor the comfort!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup long-grain white rice, rinsed

1 tsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth (low-sodium recommended)

1 cup milk (whole or low-fat)

1 ½ cups shredded cheddar cheese (divided into 1 cup and ½ cup)

1 cup frozen mixed vegetables (peas, carrots, corn)

1 tsp paprika

1 tsp dried Italian herbs (such as oregano, basil, and thyme)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken thighs, seasoning them generously with salt and black pepper. Sauté the chicken for about 5-7 minutes, or until browned and cooked through. Once cooked, remove the chicken from the pot and set it aside on a plate.

    Sauté Aromatics: In the same pot, add the finely chopped onion. Cook for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and sauté for an additional minute, allowing the garlic to release its fragrant aroma.

      Combine Ingredients: Pour in the chicken broth and milk, stirring the mixture to integrate the ingredients. Add the rinsed long-grain rice, the sautéed chicken, frozen mixed vegetables, paprika, and dried Italian herbs. Stir everything thoroughly to ensure an even distribution.

        Add Cheese: Sprinkle in 1 cup of shredded cheddar cheese into the pot, stirring until the cheese melts and is well incorporated into the blend. Taste the mixture and adjust the seasoning with additional salt and black pepper, if necessary.

          Bake the Mixture: Cover the pot with a lid or seal it tightly with aluminum foil. Place the pot in a preheated oven at 375°F (190°C) and bake for 25-30 minutes. The dish is done when the rice is tender and has absorbed most of the liquid.

            Final Touch: Carefully remove the pot from the oven and give the mixture a good stir. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top and return the pot to the oven (uncovered) for an additional 5-10 minutes, or until the cheese is melted and bubbly.

              Serve: Allow the dish to rest for about 5 minutes after taking it out of the oven. Garnish with freshly chopped parsley before serving to add a burst of color and flavor. Enjoy your hearty and cheesy chicken and rice bake!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings