Skillet Cheesy Chicken and Rice Recipe -
Skillet Cheesy Chicken and Rice Recipe
  • READY IN 40 mins

Skillet Cheesy Chicken and Rice

Recipe by  

"In these busy times, one-skillet dishes are the way to go...and this cheesy dish is a family-favorite! Plus, the kids will want to eat their veggies, because we've tucked them in to a flavorful, creamy sauce."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    40 mins


  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
  3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Kitchen-Friendly View


  • Ingredient Note: We develop our recipes using a 4- to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2012

This was a great way to whip up a short-notice dinner. For the vegetables, I just threw in what I had on hand - fresh carrots, onions and bell pepper. I put the carrots in with the rice so they would cook through, and added the onion and pepper about 8 minutes before the rice was done. I also improvised with the cheese (didn't have cheddar) so I shredded some mozzarella and asiago, and also added some grated parmesan. It turned out pretty good!

Most Helpful Critical Review
Jan 23, 2012

I just made this recipe. I did make the recipe the same way that it was written.I will never pass this recipe on.

Dec 31, 2011

This meal is amazing! I made it exactly as the recipe says and the hole family loved it! I well be making it again and again!

Jan 25, 2012

I made this dish last night, but baked in the oven instead. Next time, I will try it in the skillet. My family loves it!

Jan 27, 2012

This had awesome flavor & I LOVED how SIMPLE it was and that it only used ONE pan!!! My husband could not get enough, and neither could my 2 year old! I made it just as the recipe said but next time I would do a few things differently. I would cube the chicken while the rice was cooking then just mix the chicken and the cheese in. The chicken just seemed to be more of a side dish, being so big. We were cutting that way anyway. I used frozen mixed veggies and just put them in when I started the rice, they were perfectly cooked by the end. Others have suggested cayenne pepper or chiles, I think that would be awesome, will try it next time, especially the cayenne. That would really boost the flavor!!

Jan 26, 2012

This recipe is decent and comforting. I added smoked paprika and cayenne because I knew it would be bland. I also browned the heck out of the meat to boost flavor - used pork cutlets because I didn't have any chicken on hand. From the canned soup, I knew it would be salty, so I didn't salt the meat beforehand and was a little sad about that. The frozen vegetables made it taste a little weird - using fresh would probably be better. It's a decent recipe if you're strapped for time and want a really rib-sticking meal. I did appreciate the one-skillet approach to save on dishes.

Jan 26, 2012

Loved this recipe. Looking for something different for chicken. I did change a couple of things. 1) Grilled the chicken for 15 mins per side. 2) I didn't have Cream of chicken or mixed veggies. I used Cream of Mushroom and frozen broccoli, cooked these as stated. Will keep trying different soup/veggie combos

Mar 26, 2012

My family loved this and I loved that it was all made in one dish! I made a few modifications based on what I had and our tastes: 1.cut the breasts into 4oz servings and seasoned them well with McCormicks Montreal Chicken seasoning, paprika, salt & pepper before frying them 2. Used olive oil instead of vegetable oil 3. Doubled the liquid (half water & half chicken broth) and used egg noodles instead of rice 4. I didn't have frozen mixed veggies so I made my own blend with what I had - peas, carrots & broccoli Yumm! What a great recipe. Definitely going into my rotation!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 561 kcal
  • 28%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 43.2 g
  • 86%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Hearty Chicken Tortilla Soup

This one-pot Mexican classic is easy and packed with flavor.

Chicken and Broccoli Alfredo

This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.

Chicken Stock

Chicken broth and stock are heavy hitters for your holiday feast.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States