Crack Chicken Rice Skillet
This one-pan skillet combines seasoned chicken, jasmine rice cooked in broth, and a creamy mix of cheeses, bacon, and ranch seasoning for a rich, comforting American dinner.
Equipment
- 1 large skillet with lid
- 1 Knife for cutting chicken and vegetables
- 1 cutting board
- 1 wooden spoon or spatula
Ingredients
- 1 lb chicken breast cut into cubes
- 2 tablespoons butter
- 1 onion chopped
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon ranch seasoning
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup white jasmine rice rinsed
- 1 1/2 cups shredded Colby Jack cheese
- 2 oz cream cheese
- 4 slices bacon cooked and crumbled
- 2 green onions chopped
Instructions
- Cut the chicken breast into small bite-sized cubes.
- Melt butter in a large skillet over medium-high heat, then add chicken and spread evenly.
- Season chicken with salt, black pepper, smoked paprika, and ranch seasoning, then cook until nearly done.
- Add chopped onion and minced garlic to skillet, then make a well in the center and add rinsed rice.
- Toast rice in skillet by stirring for one to two minutes to enhance flavor.
- Pour in chicken broth, stir well, bring to a boil, then cover and reduce heat to medium-low.
- Cook covered for 15-20 minutes until rice is tender and cooked through.
- Stir in 1 cup shredded cheese and cream cheese until creamy.
- Top with remaining shredded cheese and crumbled bacon, cover to melt cheese or broil briefly for bubbly top.
- Garnish with chopped green onions and serve hot.
Notes
- Use jasmine rice for best results, adjust liquid/time for other rice types.
- Rinse rice to remove excess starch.
- Shred cheese from block for better melting.
- Bake bacon in oven at 400°F for 20-25 minutes on parchment paper for easy cleanup.
- Skip cream cheese for a lighter dish.
- “Crack Chicken” name refers to addictive ranch, bacon, and cheese combo.