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Cheesy Skillet Chicken and Rice with Green Beans
4.4 from 52 votes

Cheesy Skillet Chicken and Rice with Green Beans

Cheesy Skillet Chicken and Rice with Green Beans features seared skinless chicken breasts cooked with onions, mushrooms, garlic, and rice simmered in chicken broth. Green beans are added during cooking and the dish is finished with shredded cheddar and Parmesan cheeses melted in. The result is a comforting one-pan meal with tender chicken, creamy cheesy rice, and tender-crisp green beans all cooked together.

Prep Time
15 mins
Cook Time
38 mins
Total Time
53 mins
Servings: 6 Servings
Calories: 620 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken breast skinless chicken breasts (about 1 1/2 pounds, boneless skinless, about 1 1/2 pounds
  • salt
  • ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 8 ounces white button mushrooms brushed clean and quartered or sliced
  • 4 medium garlic finely minced or pressed through a garlic press, cloves
  • 1 ½ cups long grain white rice
  • 4 cups chicken broth low-sodium
  • ½ pound green beans frozen or fresh
  • 1 cup cheddar cheese shredded, sharp or extra-sharp
  • ½ cup Parmesan Cheese shredded

Instructions

    Cup of Yum
  1. Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.
  2. Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.
  3. Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

Nutrition Information

Serving 1 Serving Calories 620kcal (31%) Carbohydrates 46g (15%) Protein 37g (74%) Fat 32g (49%) Saturated Fat 11g (55%) Cholesterol 110mg (37%) Sodium 385mg (16%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 620

% Daily Value*

Serving 1 Serving
Calories 620kcal 31%
Carbohydrates 46g 15%
Protein 37g 74%
Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 110mg 37%
Sodium 385mg 16%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.