About
This is a no-brainer — it's Easy Cheesy Chicken & Rice! Doesn't that just sound like the ultimate, down-home meal? Golden, pan-seared chicken and beautiful, tender, ultra-cheesy rice are the key to comfort, no question about it. A few garden-fresh veggies help take this dish to the next level, but even without them, you'd be loving all the flavors found in Easy Cheesy Chicken & Rice!
Ingredients
- 2 chicken breasts, boneless and skinless, butterflied or pounded to an even thickness
- kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper, plus more, to taste
- 2 tablespoons salted butter
- 1 (10-ounce) can condensed cream of chicken soup
- 1 1/2 cups low-sodium chicken broth
- 1/4 teaspoon ground paprika
- 1 3/4 cups instant white rice, must be instant rice
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 ounces processed cheese, such as Velveeta®
Directions
Step 1 -Season the chicken breasts generously with the salt and the extra black pepper.
Step 2 -In a large skillet over medium-high heat, melt the butter.
Step 3 -Add the chicken breasts to the melted butter and cook, flipping once, until they are fully browned and nearly cooked through, about 3-4 minutes per side.
Step 4 -Transfer the chicken breasts to a plate and tent with foil to keep them warm.
Step 5 -Add the cream of chicken soup, the chicken broth, the paprika, and the remaining 1/4 teaspoon of the black pepper to the skillet and stir to combine.
Step 6 -Add the rice, the broccoli, and the cauliflower to the broth mixture and stir to combine.
Step 7 -Add the processed cheese to the broth mixture and stir to melt.
Step 8 -Add the chicken breasts to the skillet and nestle them into the rice mixture.
Step 9 -Cover the skillet and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 5 minutes.
Step 10 -Serve.
