This colorful Cheesy Chicken & Veggie Rice Skillet is one of those comforting, one-pan meals that brings big flavor with very little effort. Juicy pieces of seasoned chicken, tender rice, sweet bell peppers, fresh tomatoes, and melted cheese come together to create a dish that’s vibrant, hearty, and satisfying. It’s perfect for busy weeknights, meal prep, or whenever you want a warm, homemade meal without spending hours in the kitchen.
This skillet is built on simple ingredients, but the flavors are anything but simple. The combination of sautéed vegetables, lightly spiced chicken, and cheesy rice creates the perfect balance between savory, creamy, and fresh. And because everything cooks in one pan, cleanup is a breeze — always a bonus!
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Ingredients
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, diced
- 1 cup uncooked rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 2–3 roma tomatoes, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional for heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 ½ cups shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with paprika, garlic powder, onion powder, salt, and pepper. Sear the chicken until golden and mostly cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and garlic. Sauté until fragrant and softened.
- Add the diced bell peppers and cook for 3–4 minutes until they begin to soften. Stir in the chopped tomatoes.
- Pour in the uncooked rice and mix well, letting the grains toast slightly with the vegetables for about 1 minute.
- Add the chicken broth and return the cooked chicken to the skillet. Stir everything together and bring to a gentle simmer.
- Cover the skillet with a lid and reduce the heat to low. Cook for 15–18 minutes, or until the rice has absorbed the liquid and is tender.
- Remove the lid and sprinkle the shredded cheese evenly over the top. Cover again for 2–3 minutes, allowing the cheese to melt smoothly.
- Garnish with chopped parsley or cilantro and serve hot.
Why This Dish Works
What makes this recipe so appealing is the balance of texture and flavor in every bite. The rice absorbs the chicken broth and tomato juices, giving it a rich, savory base. The peppers add sweetness and color, while the seared chicken provides protein and depth. Melted cheese ties it all together into a creamy, comforting meal that appeals to both adults and kids.
Another advantage is versatility. You can easily swap in different veggies, change the type of cheese, or use leftover rotisserie chicken to save time. Everything is flexible and customizable.
Serving Ideas
- Serve with a squeeze of lime for a fresh, zesty finish.
- Pair with a simple green salad for a balanced meal.
- Add sliced avocado or sour cream for extra creaminess.
- Turn leftovers into stuffed tortillas or burritos.
Storage
This dish stores beautifully, making it perfect for meal prepping. Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop or in the microwave. You can also freeze for up to 2 months.
Frequently Asked Questions (FAQ)
Can I use brown rice?
Yes, but it will need more broth and extra cooking time. Add about ½ cup more broth and extend the cook time by 15 minutes.
Can I use frozen vegetables?
Absolutely. They work well and save time. Add them directly to the skillet without thawing.
Can I make it spicy?
Add chili flakes, jalapeños, or extra chili powder to increase the heat.
Can I use shredded chicken?
Yes, precooked or rotisserie chicken works great. Add it when the rice is halfway cooked.
What cheese melts best?
Mozzarella, Monterey Jack, cheddar, or a blend will all melt beautifully.