If you're craving a satisfying high protein dinner that comes together in a single pan, this Chicken and Rice Skillet is about to become your new go-to. Juicy seared chicken, tender rice, and a creamy cheesy finish make every bite as comforting as it is nourishing.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintHigh-Protein Chicken and Rice Skillet
A hearty one-pan high protein dinner with seared chicken, fluffy rice, and melted cheese.
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 cup frozen peas and carrots
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season the chicken pieces with garlic powder, smoked paprika, onion powder, salt, and pepper.
- Heat olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the uncooked rice to the skillet and toast for 1-2 minutes, stirring constantly.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the frozen peas and carrots along with the cooked chicken. Cook for 3-4 minutes until heated through.
- Sprinkle the shredded cheddar cheese evenly over the top, cover, and let it melt for 2-3 minutes.
- Garnish with chopped parsley and serve warm.
Notes
For an even higher protein dinner, swap in cottage cheese stirred through the rice instead of cheddar, or add a scoop of plain Greek yogurt on top before serving. Leftovers keep well in the fridge for up to 4 days and reheat beautifully with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
Frequently Asked Questions
Why is this considered a high protein dinner?
This dish packs over 40 grams of protein per serving thanks to the generous amount of chicken breast, making it an excellent high protein dinner option for muscle recovery or simply staying full longer.
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and needs more liquid. Add an extra 1/2 cup of broth and simmer for about 40-45 minutes instead of 15-18.
What can I add to boost the protein even more in this high protein dinner?
Stir in a can of drained black beans or top each serving with a fried egg to push the protein content even higher.
Can I make this dish ahead of time?
Absolutely. Prepare the full skillet, let it cool, then store in an airtight container in the fridge for up to 4 days, reheating with a splash of broth to loosen the rice.
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