Uploaded October 2024 | Updated September 2026, 4 hours ago
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NOTICE: This is not a KETO RECIPE
Great! A slightly thickened sauce will coat the chicken and rice nicely without making the dish too watery. Here are the combined steps including the addition of the sauce:
One-Pan Cheesy Chicken and Rice with Creamy Garlic Sauce
Ingredients:
1.5 cups uncooked long-grain white rice (reduced from 2 cups)
2 boneless, skinless chicken breasts
1/2 cup shredded cheddar cheese (reduced from 1 cup)
1/2 cup shredded mozzarella cheese (reduced from 1 cup)
1 can (10.5 oz) cream of chicken soup
1.5 cups chicken broth (reduced from 2 cups)
3/4 cup milk (reduced from 1 cup)
1 small onion, finely chopped
2 cloves garlic, minced
3/4 cup frozen peas and carrots mix (reduced from 1 cup)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1.5 tbsp olive oil (reduced from 2 tbsp)
Fresh parsley, chopped (for garnish)
For the Creamy Garlic Sauce:
2 tbsp butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat and Prep:
Preheat your oven to 375°F (190°C).
Cook Chicken:
Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides (about 3-4 minutes per side). Remove the chicken from the skillet and set aside.
Prepare the Base:
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent (about 2-3 minutes).
Add the uncooked rice to the skillet and stir to coat the rice with the onion and garlic mixture.
Pour in the chicken broth, cream of chicken soup, and milk. Stir until well combined.
Add the frozen peas and carrots to the skillet and mix.
Combine and Bake:
Place the browned chicken breasts on top of the rice mixture in the skillet.
Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through.
Add Cheese:
Remove the skillet from the oven and uncover. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the chicken and rice.
Set your oven to broil on high.
Return the skillet to the oven (uncovered) and broil for 2-5 minutes, keeping a close eye on it to ensure the cheese melts and turns golden brown without burning.
Prepare the Sauce:
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and sauté until fragrant (about 1-2 minutes).
Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
Season with salt and pepper to taste.
Let the sauce simmer for 3-5 minutes, until it slightly thickens.
Combine the Sauce with the Dish:
After broiling the cheese on the chicken and rice, remove the skillet from the oven.
Pour the creamy garlic sauce evenly over the top of the dish.
Garnish with freshly chopped parsley.
Serve and Enjoy:
Serve hot and enjoy the rich, creamy, and cheesy flavors!
This version combines the savory cheesy chicken and rice with a luxurious creamy garlic sauce, ensuring every bite is packed with flavor.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
NOTICE: This is not a KETO RECIPE
Great! A slightly thickened sauce will coat the chicken and rice nicely without making the dish too watery. Here are the combined steps including the addition of the sauce:
One-Pan Cheesy Chicken and Rice with Creamy Garlic Sauce
Ingredients:
1.5 cups uncooked long-grain white rice (reduced from 2 cups)
2 boneless, skinless chicken breasts
1/2 cup shredded cheddar cheese (reduced from 1 cup)
1/2 cup shredded mozzarella cheese (reduced from 1 cup)
1 can (10.5 oz) cream of chicken soup
1.5 cups chicken broth (reduced from 2 cups)
3/4 cup milk (reduced from 1 cup)
1 small onion, finely chopped
2 cloves garlic, minced
3/4 cup frozen peas and carrots mix (reduced from 1 cup)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1.5 tbsp olive oil (reduced from 2 tbsp)
Fresh parsley, chopped (for garnish)
For the Creamy Garlic Sauce:
2 tbsp butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat and Prep:
Preheat your oven to 375°F (190°C).
Cook Chicken:
Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides (about 3-4 minutes per side). Remove the chicken from the skillet and set aside.
Prepare the Base:
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent (about 2-3 minutes).
Add the uncooked rice to the skillet and stir to coat the rice with the onion and garlic mixture.
Pour in the chicken broth, cream of chicken soup, and milk. Stir until well combined.
Add the frozen peas and carrots to the skillet and mix.
Combine and Bake:
Place the browned chicken breasts on top of the rice mixture in the skillet.
Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through.
Add Cheese:
Remove the skillet from the oven and uncover. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the chicken and rice.
Set your oven to broil on high.
Return the skillet to the oven (uncovered) and broil for 2-5 minutes, keeping a close eye on it to ensure the cheese melts and turns golden brown without burning.
Prepare the Sauce:
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and sauté until fragrant (about 1-2 minutes).
Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
Season with salt and pepper to taste.
Let the sauce simmer for 3-5 minutes, until it slightly thickens.
Combine the Sauce with the Dish:
After broiling the cheese on the chicken and rice, remove the skillet from the oven.
Pour the creamy garlic sauce evenly over the top of the dish.
Garnish with freshly chopped parsley.
Serve and Enjoy:
Serve hot and enjoy the rich, creamy, and cheesy flavors!
This version combines the savory cheesy chicken and rice with a luxurious creamy garlic sauce, ensuring every bite is packed with flavor.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
