Crack Chicken and Rice Skillet (Print Format)
Creamy chicken and rice skillet with cheese, bacon, and ranch seasonings for flavorful comfort.
# 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
# Steps:
01 -
Cut the chicken into small pieces.
02 -
Add butter to a skillet over medium-high heat. Add the chicken and spread it out evenly in the pan. Season with salt, pepper, paprika, and ranch seasoning.
03 -
Once the chicken is almost cooked through, add chopped onions and minced garlic. Make a well in the center of the skillet and add the rinsed rice. Stir the rice around for a minute or two to let it toast.
04 -
Add the chicken broth and stir everything together well. Bring the skillet to a boil, then reduce heat to medium-low and cover with a lid. Cook for 15-20 minutes or until the rice is fully cooked.
05 -
Stir in about 1 cup of shredded cheese. Top with the remaining cheese, crumbled bacon, and cover with a lid to let the cheese melt. Alternatively, place the skillet under the broiler for a few minutes to melt the top layer of cheese.
06 -
Top with chopped green onions and serve immediately.
# Tips:
01 -
If using a different type of rice, adjust the liquid and cooking time accordingly.
02 -
Rinse the rice before cooking to remove excess starch for better texture.
03 -
For improved melting consistency, shred Colby Jack cheese from a block rather than using pre-shredded cheese.
04 -
If you don’t have leftover bacon, bake fresh bacon at 400°F (200°C) for 20-25 minutes using parchment paper for easy cleanup.
05 -
For a lighter dish, omit the cream cheese, although it adds richness and a creamy texture.