Name: Cheesy Chicken Bacon and Rice Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 2 tbsp butter; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tbsp ranch seasoning mix; 1 small yellow onion, chopped; 1 tbsp minced garlic; 1 cup jasmine rice, rinsed; 2 cups chicken broth; 1.5 cups shredded Colby Jack cheese, divided; 2 oz cream cheese; 6 slices bacon, cooked and crumbled; 2 tbsp sliced green onions, for garnish

1

In a large skillet over medium-high heat, melt the butter.

2

Add the bite-sized chicken pieces to the skillet. Season with salt, pepper, paprika, and ranch seasoning. Cook, stirring occasionally, until the chicken is browned.

3

Add the chopped onion and cook for 3-4 minutes until it begins to soften.

4

Stir in the minced garlic and cook for another minute until fragrant.

5

Push the chicken and onions to the sides of the skillet to create a well in the center. Add the rinsed jasmine rice and toast for about 2 minutes, stirring it in the center.

6

Pour in the chicken broth and stir everything together to combine.

7

Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15 minutes, or until the rice has absorbed the liquid.

8

Remove the lid and stir in 1 cup of the shredded Colby Jack cheese and the cream cheese until fully melted and incorporated.

9

Sprinkle the remaining 1/2 cup of cheese and the crumbled bacon over the top.

10

Place the skillet under the broiler for 1-2 minutes or simply cover with the lid again for a few minutes to melt the cheese.

11

Garnish with sliced green onions before serving.