Crack Chicken and Rice Skillet (Print)
One-pan cheesy chicken and rice dinner with ranch, bacon, and cream cheese, ready in 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 lb chicken breast, cut into cubes
02 -
2 tbsp butter
03 -
1 onion, chopped
04 -
1/2 tsp salt
05 -
1 tsp pepper
06 -
1 tsp smoked paprika
07 -
1 tbsp ranch seasoning
08 -
1 tbsp minced garlic
09 -
2 cups chicken broth
10 -
1 cup white jasmine rice, rinsed
11 -
1 1/2 cups shredded Colby Jack cheese
12 -
2 oz cream cheese
13 -
4 pieces bacon, cooked and crumbled
14 -
2 green onions, chopped
# Directions:
01 -
Cut the chicken into small pieces. Add butter to a skillet over medium-high heat, then add the chicken and spread evenly in the pan. Season with salt, pepper, paprika, and ranch seasoning.
02 -
Once chicken is almost cooked through, add chopped onions and minced garlic.
03 -
Make a well in the center of the skillet and add the rice. Stir the rice around for a minute or two to let it toast.
04 -
Add the chicken broth and stir everything together. Bring the skillet to a boil, reduce heat to medium-low, and cover with a lid.
05 -
Let it cook, covered, for about 15-20 minutes or until the rice is cooked through.
06 -
Add the cream cheese and shredded Colby Jack cheese. Stir until well combined.
07 -
Top with additional cheese and crumbled bacon. Cover and let the cheese melt or place the skillet under a broiler for a few minutes.
08 -
Top with chopped green onions. Serve and enjoy!
# Notes:
01 -
Jasmine rice is recommended, but other types of rice may require adjusted liquid and cooking time.
02 -
Shred Colby Jack cheese from a block for better melting consistency, or use shredded cheddar as an alternative.
03 -
Cook bacon in the oven at 400°F for 20-25 minutes, using parchment paper for easier cleanup.
04 -
Cream cheese adds creaminess but is optional for a lighter dish.