One-pan creamy four-cheese chicken and rice
Directions
- 1Season chicken thighs on both sides with blackening seasoning, garlic powder, and onion powder.
- 2Heat oil in a large skillet over medium-high heat. Sear chicken thighs until browned on both sides.
- 3Remove chicken from the skillet and set aside; leave the drippings in the pan.
- 4Add butter to the pan. Once melted, add minced garlic and cook until fragrant.
- 5Add the Rice-a-Roni rice mix (reserve seasoning packets) to the pan, and cook for 5 minutes until it begins to brown.
- 6Add chicken broth and the seasoning packets from the Rice-a-Roni boxes to the skillet, stirring to combine.
- 7Add the seared chicken thighs and any juices back into the skillet.
- 8Cover and cook for 25 minutes, stirring occasionally.
- 9Let the dish rest for 10 minutes before serving.
Ingredients
- 3 1/2 lbs boneless skinless chicken thighs
- zatarain's blackening seasoning
- garlic powder
- onion powder
- cooking oil
- 1/2 stick butter
- minced garlic
- 2 boxes rice-a-roni creamy four-cheese
- 4 cups chicken broth
Equipment
large skillettongsspatula
Tips
- Chicken breast can be used instead of chicken thighs, though the creator prefers thighs.
- Chicken broth can be made using 'Better Than Bouillon' if you don't have pre-made stock.
- The dish can be served with sautéed asparagus as a side.
Related recipes
Creamy Chicken & Wild Rice Soup
American · Dinner
Copycat Cracker Barrel Chicken Tenders
American · Dinner
Marinated Steak
American · Dinner
Stick of Butter Chicken & Rice
American · Dinner1h
Chuck Roast Sandwiches
American · Dinner
One Pan Cheesy Beef and Broccoli Ditalini
American · Dinner
Baked Chicken
American · Dinner
Philly Cheesesteak Pie
American · Dinner
Gold Rush Potatoes
American · Dinner
Homemade Chicken Noodle Soup
American · Dinner
Cabbage Casserole
American · Dinner
Sheet Pan Garlic Parm Chicken & Veggies
American · Dinner