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One-Pan Cheesy Chicken & Shrimp Rice Skillet

A delightful and easy one-pan dish featuring juicy chicken, succulent shrimp, and cheesy goodness, perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs or breasts, cubed
  • 1 lb shrimp, peeled and deveined
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large skillet over medium heat, add the olive oil and allow it to heat up for about a minute.
  2. Add the cubed chicken to the skillet. Season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  3. In the same skillet, add the shrimp and cook for about 2-3 minutes until they turn pink and are fully cooked. Remove and set aside with the chicken.
  4. Toss in the diced bell peppers and minced garlic, cooking for 2-3 minutes until fragrant and softened.
  5. Stir in the rice, letting it soak up the flavors for about a minute.
  6. Add the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked.
  7. Once the rice is tender, stir in the heavy cream, shredded cheese, cooked chicken, shrimp, and frozen peas. Cook for another 5 minutes until everything is heated through and creamy.
  8. Sprinkle with fresh parsley and serve hot. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or stovetop, adding a splash of broth if needed. This dish can be frozen for up to 3 months.