One-Skillet Chicken and Rice Dinner with Cheddar and Chiles
A hearty weeknight dinner combining tender chicken thighs with fluffy rice, melted cheddar cheese, and a kick from green chiles. This complete meal cooks entirely in one skillet, making cleanup easy while delivering comfort food satisfaction. The addition of fresh oregano and cool sour cream balances the flavors, while the chicken broth ensures perfectly seasoned rice that absorbs all the savory elements.
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 lb. boneless skinless chicken thighs, cut into small pieces
- ¼ cup onion, chopped
- 1 cup uncooked regular long-grain white rice
- 1 14 1/2-oz. can ready-to-serve chicken broth
- 1 medium tomato, chopped
- 1 4.5-oz. can chopped green chiles, drained
- 4 oz. shredded Cheddar cheese
- 1 tablespoon fresh oregano, chopped
- ½ cup sour cream
Instructions
- 1
Heat oil in large skillet over medium-high heat until hot
- 2
Add chicken pieces and onion, cook and stir until chicken is no longer pink
- 3
Add rice, broth, tomato and chiles, mix well and bring to a boil
- 4
Reduce heat to low, cover and simmer
- 5
Remove skillet from heat and stir in cheese and oregano
- 6
Top with spoonfuls of sour cream, cover and let stand until thoroughly heated
Tips
Use chicken thighs instead of breasts for more flavor and moisture that won't dry out during the long simmer time.
Let the skillet rest covered after adding cheese to ensure it melts completely and the rice finishes absorbing any remaining liquid.
Add the sour cream just before serving to prevent it from curdling during the heating process.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can prep ingredients up to 1 day ahead, store covered separately
Serve hot directly from skillet with additional sour cream if desired
Common Mistakes
Don't lift the lid during simmering to avoid releasing steam needed for proper rice cooking
Add cheese off heat to prevent it from becoming grainy or separating
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use instant rice instead?
Yes, but reduce cooking time to 5 minutes and use less liquid since instant rice absorbs liquid faster than regular rice.
What if my rice seems dry during cooking?
Add a bit more chicken broth or water, cover tightly, and continue simmering until rice is tender and liquid is absorbed.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture.