Everything cooks in one skillet — tender chicken, sweet zucchini and carrot, fluffy rice, and a swirl of light cream with melted cheese. This creamy rice skillet is the definition of easy weeknight comfort: minimal dishes, maximum flavor, and dinner on the table fast. If you love one-pan chicken dinners, try our Chicken Fried Rice with Egg (Meal Prep) and One-Pan Creamy Chicken Spaghetti.
Ingredients
- 80 g (1/3 cup + 1 tbsp) rice
- 150 g (2/3 cup) light cream, 10% fat
- 260 g (9.2 oz) zucchini, diced
- 35 g (1.2 oz) carrot, thin rounds
- 30 g (1 oz) hard cheese, grated
- 200 g (7 oz) chicken fillet, diced
- 5 g (1 tsp) sunflower oil
- Salt and lemon pepper to taste
Instructions
- Cook the rice according to package directions.
- Sear the chicken pieces in the oil. Add the carrot rounds and diced zucchini; season with salt and lemon pepper.
- The zucchini will release juice — braise about 15 minutes while the rice cooks. (If it stays dry, add a splash of water.)
- Grate the cheese. Add the cooked rice, grated cheese, and cream to the chicken and vegetables; stir and season to taste.
- Warm 1 minute so all the flavors marry. Sprinkle with extra cheese when serving.
Tips
- Dice the zucchini and chicken into similar-size pieces so everything cooks evenly — Serious Eats has excellent knife-skills guides if you want to speed up your prep.
- Do not skip the final resting minute; it lets the cream thicken slightly and all the flavors marry.
- Use freshly grated cheese rather than pre-shredded for the smoothest melt. The USDA also offers helpful guidance on safe poultry handling and cooking temperatures.
Nutrition: per 100 g: 100 kcal, protein 7.6 g, fat 3.8 g, carbs 8.7 g.