Creamy Cheesy Chicken and Rice Skillet with Tomatoes & Garlic

Seared chicken

• 1½ lb (680 g) boneless skinless chicken thighs or breasts, cut into ¾-inch (2 cm) cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ¾ tsp kosher salt
• ½ tsp black pepper

Tomato garlic rice

• 1 tbsp (14 g) unsalted butter
• 5 garlic cloves, minced
• 2 tbsp (32 g) tomato paste
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1½ cups (300 g) long-grain white rice, rinsed until the water runs mostly clear
• 1 can (14.5 oz / 411 g) diced tomatoes, undrained
• 1¾ cups (420 ml) low-sodium chicken broth
• ½ tsp kosher salt, plus more to taste
• ½ cup (120 ml) heavy cream

Melted cheese top

• 1½ cups (170 g) shredded low-moisture mozzarella, from a block
• ¾ cup (85 g) shredded sharp cheddar, from a block

To finish

• 2 Roma tomatoes, seeded and finely diced
• 3 tbsp chopped fresh parsley

1. Season and sear the chickenPat the chicken dry and toss it with the paprika, garlic powder, salt and pepper. Heat the olive oil in a deep, oven-safe 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook 6 minutes, stirring only a couple of times, until browned with dark seared spots. Scoop it onto a plate. It will finish cooking later.Golden-brown cubes with dark seared edges, not cooked all the way through yet.⏱ 6 min timer, sear
2. Toast the garlic, tomato paste and spicesLower the heat to medium and melt the butter in the same skillet, scraping up the browned bits. Cook the garlic 30 seconds, then stir in the tomato paste, paprika and Italian seasoning and cook 1 minute until the paste darkens to a brick red.The paste smells sweet and toasty and has turned a deeper red.
3. Simmer the riceStir in the rice for 30 seconds, then add the diced tomatoes with their juice, the chicken broth and the salt. Bring to a boil, stir once, cover tightly and cook on the lowest heat for 18 minutes. Do not lift the lid.The rice is orange-tinted and tender, with the liquid fully absorbed.⏱ 18 min timer, covered
4. Stir in the cream and return the chickenHeat the oven broiler to high with a rack 6 inches (15 cm) below it. Take the skillet off the heat, stir in the cream, then fluff the rice with a fork. Press the chicken, with any juices from the plate, into the rice. Cover and rest 5 minutes. The chicken will be cooked through to 165°F (74°C).Creamy, orange rice that is tender, not soupy, and the chicken is hot throughout.⏱ 5 min timer, rest
5. Add the cheese and broilSmooth the top, then scatter the mozzarella and then the cheddar over everything, edge to edge. Broil 2 to 3 minutes, watching closely, until the cheese is melted, bubbling and spotted with gold.A thick blanket of mostly white melted cheese with orange cheddar patches and a few golden spots.⏱ 3 min timer, broil
6. Top and serveScatter the diced tomatoes over the cheese, sprinkle with the parsley and let the skillet stand 2 minutes so the cheese sets slightly. Spoon into bowls, getting chicken and cheese in every serving.Fresh red tomato and green parsley over stretchy melted cheese, with chicken pieces down the middle.

• Rinse the rice. Removing surface starch keeps the grains separate and fluffy instead of gluey.
• Keep the lid on. Lifting it lets steam out and the rice cooks unevenly. Eighteen minutes on the lowest heat, then the 5-minute rest, does the work.
• Use an oven-safe skillet (cast iron or stainless) with a tight lid, so it goes straight under the broiler. Nonstick handles and glass lids are often not broiler-safe.
• Cube the chicken evenly to ¾ inch (2 cm) and leave space in the pan, so it browns instead of steaming.
• Shred your own cheese. Pre-shredded cheese has anti-caking starch and melts less smoothly. Mozzarella gives the stretch, cheddar the orange patches and flavor.
• Dry the fresh tomatoes. Seed and blot them so they don’t water down the cheese. Add them at the end so they stay fresh and bright.
• Orange color: comes from tomato paste, paprika and the canned tomatoes. Plain rice would look white, so don’t skip the paste.
• If the rice is still firm after the rest, add 2 to 3 tbsp broth, cover, and steam 5 more minutes off the heat.
• Doneness: chicken reaches 165°F (74°C) (175°F / 79°C for thighs).
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, split between two skillets or use a large Dutch oven, and keep the same times.

Nutrition is an estimate per serving. Contains dairy. Check broth and seasonings for allergens.

Easy swaps

Rotisserie chicken: skip the searing. Stir 3 cups (400 g) of shredded or diced cooked chicken in after the cream and rest as written.

Spicy: add ½ tsp cayenne or a diced jalapeño with the garlic, or use pepper jack in place of the cheddar.

Extra veggies: stir in 1 cup (150 g) of frozen corn or peas with the cream.

Lighter: use half-and-half in place of the cream and reduced-fat cheeses.

Rice: use long-grain only. Basmati works, but rinse well and keep the same timing. Brown rice needs about 40 minutes and 1 extra cup (240 ml) of broth.

Dairy-free: use olive oil in place of the butter, full-fat coconut milk in place of the cream and your favorite dairy-free shreds.

Oven-safe lid problem: if your lid isn’t oven-safe, finish the cheese covered on low heat for 4 to 5 minutes instead of broiling. It melts, but with less browning.

Make ahead: sear and slice the chicken, and dice the tomatoes, up to a day ahead. Cook the rice fresh for best texture.

Storage and reheating

Fridge: cool within 2 hours, then store in an airtight container for 3 to 4 days.

Reheat: add a splash of broth or milk, cover and microwave in 1-minute bursts, or warm in a skillet over low heat. Reheat to 165°F (74°C).

Freezer: freeze without the fresh tomatoes and parsley for up to 3 months. Thaw overnight in the fridge.