Skillet Cheesy Chicken Veggie Rice Onepan Comfort

Recipe Introduction

Quick Hook

Skillet Cheesy Chicken and Veggie was the first thing I cooked after moving out. Have you ever wanted comfort food without the guilt? This skillet serves that craving with gooey cheddar, bright bell pepper, and riced veggies for a lighter bite.

Fun fact: one cup of cauliflower has about 25 calories. That surprised me when I swapped grains. The dish tastes rich but is actually a Low-Carb Cheesy Chicken Recipe at heart.

Brief Overview

This one-pan chicken dinner borrows from simple home cooking. It blends American comfort with veggie forward swaps like cauliflower rice skillet style.

Difficulty is easy. Prep takes about 20 minutes and cook time about 20– 25 minutes . Total time is 40 45 minutes and it yields four servings.

Serve this as a Weeknight Chicken and Veggies meal. It works with green salad or crusty bread. Leftovers reheat well for lunches.

Main Benefits

Top health benefit: high protein with lower carbs. Each serving clocks around 38 43 grams of protein. That makes it a solid High Protein Healthy Dinner.

Perfect for busy nights or casual dinner with friends. It’s a reliable Cheesy Chicken crowd pleaser. You can even use canned chicken for speed.

What makes it special is texture contrast. Tender chicken meets slightly crunchy riced cauliflower. The cheese melts into a creamy pan sauce.

This is also great if you’re eyeing Vegetarische Rezepte alternatives; swap chicken for tofu or extra beans.

I remember overcooking cauliflower once. Big mistake. It went mushy and sad. Since then I keep the riced veggies al dente and it changed everything.

Variations are endless. Try a Tex-Mex kick or Mediterranean twist. You can call it Cheesy Cauliflower Rice with Chicken or simply a cozy One-Pan Chicken Dinner.

Ready to cook? Next up are the exact ingredients you’ll need. They’re organized in the order used. Grab a skillet and let’s get chopping.

Ingredients & Equipment

Main Ingredients

For the chicken

• 1 lb (450 g) boneless skinless chicken, cubed.
• 1 tsp (6 g) kosher salt.
• 1/2 tsp (1.5 g) black pepper.
• 1 tsp (2 g) smoked paprika.
• 1/2 tsp (1.5 g) garlic powder.
• 1 tbsp (15 ml) olive oil.

For the “rice” and veg

• 1 medium head cauliflower riced (about 4 5 cups / 500 600 g ) or 1 lb (450 g) bag riced cauliflower.
• 1 tbsp (15 ml) olive oil or butter.
• 1 small yellow onion (120 g) , diced.
• 1 medium red bell pepper (150 g) , diced.
• 2 cloves garlic, minced.
• 1 cup (150 g) frozen peas and carrots, thawed.
• 1/2 tsp (3 g) salt and 1/4 tsp (0.75 g) black pepper.

For the sauce and cheese

• 1/3 cup (80 ml) low-sodium chicken broth.
• 1/4 cup (60 ml) milk (optional).
• 1 cup (113 g) shredded sharp cheddar.
• 1/4 cup (20 g) grated Parmesan.
• 1 tsp (5 g) Dijon mustard (optional).

Quality tips: Use freshly shredded cheddar for melting. Pick a firm chicken with no gray edges. If using frozen riced cauliflower, check for ice crystals.

I call this recipe my Skillet Cheesy Chicken and Veggie rescue. Honestly, the first time I made it, my riced cauliflower was soggy. Lesson learned: squeeze it dry.

Seasoning Notes

Essential combo: paprika, garlic powder, salt. Add a pinch of smoked paprika for depth. Aromatics: onion, garlic, green onions at the end.

Enhancers: a splash of broth, 1 tsp Dijon, and 1/4 cup Parmesan. Quick swaps: no paprika? Use 1 tsp cumin for a Tex-Mex twist.

No cheddar? try 1 cup shredded pepper jack. For a pantry shortcut, canned chicken works in a pinch as a protein boost.

Equipment Needed

• 12 inch (30 cm) heavy skillet (nonstick or cast iron).
• Food processor with grating blade or box grater.
• Tongs or spatula.
• Instant read thermometer (165° F / 74° C for chicken).
• Measuring cups and spoons.

Household alternatives: use a large frying pan if no skillet. Hand grate cauliflower with a box grater. No thermometer? cut a cube to check for clear juices.

This setup makes a fast Cauliflower Rice Skillet meal. It’s perfect as a One-Pan Chicken Dinner or a Low-Carb Cheesy Chicken Recipe for busy nights.

Try it and tell me your tweaks. I always add extra green onions.

Cooking Method

I love this skillet riff. It’s my go-to when life gets busy. I cut cleanup time in half. Seriously, one pan, dinner done.

Prep Steps

• Mise en place matters. Chop veggies, rice the cauliflower, and cube the chicken first.
• Save time by using a bag of Riced Veggies . It speeds things up.
• Keep an instant read thermometer handy. Safety: never guess chicken doneness.
• Pat the riced cauliflower dry. Wet veg makes a soggy pan.

step-by-step Process

1. Season chicken with salt, pepper, paprika, and garlic powder. Heat oil in a 12" skillet. Sear chicken 2– 3 minutes per side. Remove.
2. Sauté onion and bell pepper 4– 5 minutes until soft. Add garlic 30 seconds.
3. Add thawed peas and carrots. Stir 1– 2 minutes.
4. Stir in riced cauliflower. Cook 4– 6 minutes until slightly translucent. It should shrink.
5. Pour in 1/3 cup chicken broth and 1/4 cup milk. Return chicken. Heat 2– 3 minutes. Check chicken reaches 165° F / 74° C .
6. Reduce heat. Fold in 1 cup cheddar and 1/4 cup Parmesan. Melt until creamy and glossy. Serve hot.

Visual cues matter. Look for golden sear on chicken. Cauliflower should be tender but firm. Cheese must coat every piece.

Pro Tips

• Dry the cauliflower well. This prevents watery results.
• Sear in batches. Don’t crowd the pan. You want color.
• Swap in Canned Chicken for speed. Drain it well. It makes a good shortcut.

Common mistakes to avoid

• Overcooking cauliflower. It turns mushy fast.
• Skipping the deglaze. You lose flavor.
• Using cold cheese straight from the fridge. It clumps.

make-ahead options

• Store in an airtight container up to 3 days . Reheat gently.
• Freeze in portions for up to 2 months . Thaw in fridge overnight.

Oh my gosh, this dish nails comfort. It’s a One-Pan Chicken Dinner , a Low-Carb Cheesy Chicken Recipe , and a great High Protein Healthy Dinner .

Try it with Cauliflower Rice Skillet vibes or as a cozy Weeknight Chicken and Veggies meal. Honestly, it never gets old.

Recipe Notes for Skillet Cheesy Chicken and Veggie

This dish is a true weeknight hero. It’s quick and forgiving. I call it a One-Pan Chicken Dinner when I’m avoiding dishes.

Folks love the gooey Cheesy Chicken vibe with Riced Veggies. Fun fact: many home cooks pick one-pan meals 3 times a week.

Serving Suggestions

Plate it simply. Spoon the cheesy cauliflower rice into shallow bowls. Top with extra green onions and parsley. Serve with a crisp mixed green salad.

If you want carbs, add warm crusty bread. For drinks, try a crisp Sauvignon Blanc. I once paired it with iced tea and felt very grown-up.

Storage Tips

Cool to room temperature first. Store airtight for up to 3 4 days in the fridge. Freeze in portions if needed.

Use freezer safe containers for best texture. Reheat gently on the stove. Add a splash of broth to loosen the sauce.

Microwave works too, but do short bursts to avoid dryness. Always check chicken reaches 165° F / 74° C before eating.

Variations

Swap chicken for canned chicken in a hurry. I’ve used rotisserie and canned chicken on lazy nights. For a vegetarian twist, try Vegetarische Rezepte style with firm tofu or chickpeas.

For low-carb fans, this is a great Low-Carb Cheesy Chicken Recipe using Cauliflower Rice Skillet technique. Seasonal swaps: spring asparagus, summer zucchini, or winter roasted squash.

Nutrition Basics

Per serving, expect roughly 420 calories. Protein stays high. This is a High Protein Healthy Dinner. Carbs stay low thanks to riced cauliflower.

Fiber and vitamins come from the peppers and peas. Cheese adds calcium and fat. Swap part skim cheese to cut calories.

I struggled once with soggy riced cauliflower. Lesson learned: dry it well. That step saves texture every time. Also, don’t overcrowd your pan when searing. Simple tips like these make it sing.

Conclusion Give this Cheesy Cauliflower Rice with Chicken a go tonight. It’s flexible, fast, and comforting. You’ll love how it mixes Weeknight Chicken and Veggies ease with real flavor.

Trust me it’ll disappear fast.