Crack chicken and rice skillet cooks seasoned chicken breast and jasmine rice together in chicken broth, then folds in Colby Jack and cream cheese. Crisp bacon, extra melted cheese, and green onions finish the one-pan dinner with the ranch-and-cheddar flavor associated with this style of chicken.
The recipe serves four in about 35 minutes. Rinsing the jasmine rice, keeping the pan covered during its simmer, and waiting until the grains are tender before adding dairy produce the best texture.
Ingredients for Crack Chicken and Rice Skillet
Use 1 pound chicken breast cut into cubes, 2 tablespoons butter, 1 chopped onion, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 tablespoon ranch seasoning, and 1 tablespoon minced garlic.
The rice portion requires 1 cup rinsed white jasmine rice and 2 cups chicken broth. Finish with 1 1/2 cups shredded Colby Jack, 2 ounces cream cheese, 4 cooked crumbled bacon strips, and 2 chopped green onions.
If you enjoy this recipe, you may also like Blackberry Pepper Jack Chicken.
How to Make Chicken and Rice Skillet
- Cut chicken. Make small, equal bite-size cubes.
- Brown. Melt butter over medium-high, spread in the chicken, and season with salt, pepper, paprika, and ranch.
- Add aromatics. When chicken is nearly cooked, stir in onion and garlic.
- Toast rice. Open a well in the center, add rinsed jasmine rice, and stir for 1 to 2 minutes.
- Simmer. Add broth, bring to a boil, reduce to medium-low, cover, and cook 15 to 20 minutes.
- Make creamy. Stir in 1 cup Colby Jack and cream cheese.
- Finish. Add remaining cheese and bacon, cover to melt, and garnish with green onions.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut Chicken into Equal Cubes
Trim the chicken breast and cut it into small bite-size cubes. Equal pieces brown and reach doneness together, preventing tiny pieces from drying while large ones remain undercooked.
Use a board dedicated to raw meat or sanitize it immediately, and keep cooked bacon and garnishes away from the raw-chicken area.
If you enjoy this recipe, you may also like Lasagna Soup.
Rinse Jasmine Rice Thoroughly
Place the jasmine rice in a fine-mesh strainer and rinse under cool water until the runoff becomes much clearer. Drain well before it enters the hot skillet.
Rinsing removes loose surface starch that can make a covered one-pan rice dish gummy. This recipe's broth ratio and timing are specifically based on white jasmine rice.
Season and Brown the Chicken
Melt 2 tablespoons butter in a large skillet over medium-high. Add the cubes in a reasonably even layer and season with salt, black pepper, smoked paprika, and ranch seasoning.
Let some surfaces contact the pan before stirring. Cook until the outside has color and the center is nearly done; it will finish cooking while the rice simmers.
Add Onion and Garlic
Stir the chopped onion and minced garlic into the chicken. Cook until the onion begins to soften and the garlic smells fragrant.
If the skillet seems very dry, reduce the heat slightly instead of adding a large amount of fat. Butter, bacon, cream cheese, and Colby Jack bring richness later.
Toast the Rinsed Rice
Push the chicken and onion outward to form a well in the center. Add the drained rice and stir it against the hot surface for 1 to 2 minutes.
Brief toasting adds a lightly nutty note and helps the individual grains keep structure. Do not continue until the rice browns deeply or the garlic may burn.
Add Broth and Bring to a Boil
Pour in 2 cups chicken broth and scrape the bottom gently to release flavorful browned bits. Stir so rice and chicken are distributed evenly and no dry clumps remain.
Bring the entire skillet to a boil before reducing the heat. Starting the simmer at a consistent temperature makes the cooking time more predictable.
Cover and Simmer Gently
Reduce the burner to medium-low and cover with a tight lid. Cook for 15 to 20 minutes without lifting repeatedly, until the rice is tender and the broth has been absorbed.
Check near 15 minutes. If grains are firm and the pan is dry, add a small splash of hot broth or water, cover again, and continue briefly.
Confirm Chicken and Rice Doneness
Before adding dairy, test the rice at the center and check a thick chicken cube with an instant-read thermometer. The rice should be tender and the chicken must reach 165°F.
Finishing this stage first matters because cheese thickens the skillet and makes it harder to judge how much cooking liquid remains.
Fold in Cream Cheese and Colby Jack
Lower the heat and stir in about 1 cup shredded Colby Jack plus 2 ounces cream cheese. Small cream-cheese pieces melt faster and spread more evenly than one cold block.
Fold gently until the rice becomes creamy and the cheese is fully incorporated. Avoid a hard boil after dairy is added, which can make the sauce separate.
Finish with Bacon and Green Onion
Scatter the remaining 1/2 cup Colby Jack and all the crumbled cooked bacon over the skillet. Cover for a few minutes to melt the cheese, or briefly use the broiler only if the skillet is oven-safe.
Add chopped green onions after heating. Their fresh bite and color balance the creamy rice and salty bacon.
Troubleshooting
- Rice stays firm: Keep the lid tight and add a small amount of hot liquid before continuing.
- Rice is gummy: Rinse thoroughly and avoid stirring throughout the covered simmer.
- Chicken is dry: Brown only until nearly cooked before adding broth.
- Cheese turns oily: Lower the heat and stir dairy in after the rice is tender.
- Skillet is too thick: Fold in warm broth one tablespoon at a time.
Serving Suggestions
Serve the skillet hot with a crisp salad, steamed broccoli, green beans, or roasted vegetables. Fresh sides lighten a rich main dish without competing with its ranch and bacon seasoning.
A serving spoon that reaches the skillet bottom ensures every plate gets chicken, creamy rice, cheese, and toppings together.
Ingredient Substitutions
Another good melting cheese can replace Colby Jack, but strong aged varieties may change the balance. Cream cheese can be omitted for a lighter, less creamy result.
Different rice varieties require different liquid amounts and cook times. Do not substitute brown or parboiled rice without adjusting both according to its package and monitoring the chicken.
Storage and Reheating
Cool leftovers promptly and refrigerate airtight for up to 4 days. Rice dishes should not sit at room temperature for extended periods.
Reheat portions with a splash of broth or water, covered, until the chicken and rice reach 165°F. Stir partway through microwave heating so the dense center warms evenly.
Conclusion
Brown seasoned chicken cubes in butter, add onion and garlic, then toast rinsed jasmine rice briefly. Pour in broth, cover, and simmer 15 to 20 minutes. Once rice is tender and chicken reaches 165°F, stir in Colby Jack and cream cheese and finish with bacon and green onions.
Frequently Asked Questions
- → Can I use a different kind of rice?
Possibly, but the 2-cup broth amount and 15-to-20-minute timing are designed for white jasmine rice. Other varieties need adjustments.
- → Why should jasmine rice be rinsed?
Rinsing removes loose starch that can make the covered one-pan rice gummy instead of tender and distinct.
- → Can I omit cream cheese?
Yes. The skillet will be less rich and creamy, but Colby Jack still provides cheese flavor and body.
- → How do I reheat chicken and rice skillet?
Add a splash of broth or water, cover, and heat gently until the chicken and rice reach 165°F.