One-Skillet Cheesy Chicken and Rice with Hidden Vegetables
15min
35min
4
720
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Chef's Note
The secret to getting kids to eat their vegetables? Blend them into a silky sauce! The bell peppers and zucchini completely disappear into the creamy rice, adding natural sweetness and nutrition without any telltale chunks. If your kids are extra suspicious, you can use all yellow bell peppers for a more uniform golden color.
Tags
Ingredients
2 lb boneless skinless chicken thighs
1.5 cup long-grain white rice
1 medium red bell pepper
1 medium yellow bell pepper
1 medium zucchini
2.5 cup chicken broth
4 oz cream cheese
1.5 cup shredded cheddar cheese
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
Instructions
- 1
Pat 2 lb boneless skinless chicken thighs dry with paper towels. Cut the chicken into bite-sized pieces, approximately 1-inch cubes. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Wash and seed 1 medium red bell pepper and 1 medium yellow bell pepper. Roughly chop them into large chunks. Wash 1 medium zucchini and cut off both ends, then roughly chop into chunks.
- 3
Place the chopped bell peppers and zucchini into a blender or food processor. Add 1/2 cup of the chicken broth. Blend on high speed for 1 to 2 minutes until completely smooth with no visible vegetable pieces remaining.
- 4
Heat 2 TBSP olive oil in a deep 12-inch cast-iron skillet over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Sear for 3 to 4 minutes per side until golden brown on the outside. The chicken does not need to be fully cooked through at this stage. Transfer the chicken to a plate.
- 5
In the same skillet over medium heat, add the pureed vegetable mixture, remaining 2 cups chicken broth, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika. Stir well to combine and scrape up any browned bits from the bottom of the pan.
- 6
Bring the mixture to a boil, then stir in 1.5 cups uncooked long-grain white rice. Make sure the rice is fully submerged in the liquid.
- 7
Return the seared chicken pieces to the skillet, nestling them into the rice mixture. Reduce heat to low, cover tightly with a lid, and simmer for 20 minutes without lifting the lid.
- 8
After 20 minutes, remove the lid and check that the rice is tender and the liquid is mostly absorbed. Cut into 4 oz cream cheese into small cubes and scatter them across the top of the rice. Stir gently until the cream cheese melts completely into the rice, creating a creamy sauce, about 2 minutes.
- 9
Sprinkle 1.5 cups shredded cheddar cheese evenly over the entire surface. Cover the skillet again and let sit off the heat for 3 to 4 minutes until the cheese is completely melted and bubbly.
- 10
Fluff the rice gently with a fork, mixing the melted cheese throughout. Serve family-style directly from the cast-iron skillet.
Nutrition Information (per serving)
720
52g
54g
32g
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