There’s something undeniably satisfying about the combination of juicy grilled chicken and creamy, cheesy rice. This dish strikes the perfect balance between hearty protein and indulgent comfort, making it ideal for weeknight dinners or casual gatherings. I first made this recipe on a lazy Sunday, and the aroma alone was enough to draw everyone into the kitchen. The tender grilled chicken brings a smoky depth that perfectly complements the richness of the cheesy rice. What’s even better is how simple it is to prepare—minimal prep time, familiar ingredients, and a result that tastes like a restaurant-quality meal. Whether you pair it with a crisp green salad or serve it solo, this recipe promises flavor in every bite.
Why You’ll Love This Recipe
Grilled Chicken Cheesy Rice combines everything we crave in a comfort meal: savory grilled chicken, creamy melted cheese, and fluffy rice cooked to perfection. It’s hearty, flavorful, and satisfying, yet easy enough for beginners. The grilled chicken adds that smoky, charred touch, while the cheese makes it rich and cozy. It’s also a flexible dish—you can use different cheeses, grains, or vegetables to suit your taste.
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Grilled Chicken Cheesy Rice: A Comfort Food Favorite That Never Fails
- Total Time: 45 mins
- Yield: 2 servings
- Diet: Halal
Description
A flavorful and comforting dish featuring tender grilled chicken served over creamy, cheesy rice — perfect for a satisfying meal any day of the week.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk or cream
- Fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- Grill the chicken over medium heat for 6–7 minutes per side, or until fully cooked. Set aside to rest.
- In a medium saucepan, heat olive oil and butter over medium heat.
- Add chopped onion, bell pepper, and garlic; sauté until softened and fragrant.
- Add rice and stir for 1–2 minutes until lightly toasted.
- Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 15–18 minutes, until rice is tender and liquid is absorbed.
- Remove from heat, stir in milk and shredded cheddar cheese until creamy and smooth.
- Slice grilled chicken and serve over the cheesy rice.
- Garnish with fresh parsley if desired, and serve warm.
Notes
- You can substitute cheddar with mozzarella or pepper jack for extra flavor.
- Use brown rice or quinoa for a healthier option.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Grilling & Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts – Boneless and skinless chicken breasts are perfect for grilling. They cook evenly and absorb marinades beautifully, staying juicy and tender.
Olive oil – Used to coat the chicken before grilling, olive oil ensures even browning and adds a subtle, fruity flavor.
Garlic powder and paprika – These spices bring depth and warmth to the chicken, making every bite flavorful and aromatic.
Salt and black pepper – Simple yet essential, these seasonings enhance the overall taste and balance the richness of the cheese.
Cooked rice – White or brown rice works well. The rice acts as a creamy base for the cheese and absorbs the savory flavors of the chicken.
Butter – Adds a rich, smooth texture to the rice and helps melt the cheese evenly.
Cheddar cheese – Melts into a creamy sauce that ties the dish together. You can also mix in mozzarella for an extra gooey touch.
Milk or cream – This brings the cheese sauce to life, creating a silky texture that coats the rice perfectly. I tried this with almond milk once, and it worked great for a lighter version.
Parsley or green onions – Fresh herbs add brightness and color, balancing the richness of the dish.
Directions
Start by marinating the chicken. Coat the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Let them rest for at least 15 minutes to absorb the flavors.
Preheat your grill or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side or until fully cooked and lightly charred. Remove from the grill and let it rest before slicing.
In a large skillet, melt the butter over medium heat. Add the cooked rice and stir until it’s well coated. Pour in the milk and gradually add the shredded cheese, stirring continuously until you achieve a creamy, cheesy consistency.
Fold in the sliced grilled chicken and mix well. Adjust seasoning if necessary. Garnish with parsley or green onions before serving warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Grill or grill pan
- Mixing bowls
- Large skillet or saucepan
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons
Servings and timing
This recipe serves 4 people comfortably. Preparation takes about 15 minutes, while cooking takes an additional 25 minutes, totaling 40 minutes from start to finish.
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the rice and chicken mixture in a skillet over medium heat with a splash of milk to restore creaminess. Avoid microwaving for too long, as it can dry out the chicken.
Variations and Customizations
Spicy kick – Add crushed red pepper flakes or a touch of hot sauce for extra heat.
Veggie boost – Stir in steamed broccoli, peas, or corn for added texture and nutrients.
Different cheeses – Try Monterey Jack or pepper jack for a fun twist on flavor.
Brown rice or quinoa – Swap white rice for brown rice or quinoa for a healthier alternative.
Creamy mushroom base – Mix in sautéed mushrooms for an earthy depth.
Mediterranean flair – Add sun-dried tomatoes and feta for a tangy twist.
Garlic lovers’ version – Double the garlic powder or add minced fresh garlic for a bolder taste.
Low-fat option – Use reduced-fat cheese and skim milk to lighten it up without losing flavor.
Herb infusion – Add Italian seasoning or thyme for a fragrant finish.
Bacon upgrade – Mix in crispy bacon bits for a smoky, salty crunch.
FAQs
1. Can I use leftover grilled chicken?
Yes, this recipe is perfect for using up leftover grilled chicken. Just slice and stir it into the cheesy rice.
2. What type of rice works best?
Long-grain white rice or jasmine rice works best for fluffy, non-sticky texture.
3. Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat gently before serving.
4. What’s the best cheese to use?
Cheddar provides great flavor and melt, but you can mix it with mozzarella or gouda.
5. Can I make it spicy?
Absolutely! Add chili flakes or a dash of cayenne to the seasoning.
6. Can I use brown rice instead?
Yes, though it may take slightly longer to cook and will have a nuttier flavor.
7. How can I make it creamier?
Add extra milk or cream until the desired consistency is reached.
8. Is this recipe kid-friendly?
Yes, kids love the cheesy flavor—just reduce the spices if needed.
9. Can I grill the chicken indoors?
Yes, a grill pan or electric grill works perfectly indoors.
10. Can I freeze it?
Yes, freeze in airtight containers for up to two months. Reheat with a little milk to restore creaminess.
Conclusion
Grilled Chicken Cheesy Rice is the ultimate comfort dish—simple, satisfying, and full of flavor. With juicy grilled chicken, creamy melted cheese, and perfectly cooked rice, it’s a meal that pleases everyone at the table. Whether you make it as a quick dinner or a hearty weekend meal, this recipe proves that wholesome ingredients and easy steps can create something truly delicious. It’s comfort food at its best, with just the right touch of indulgence.
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