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Ultra close-up macro view of cheesy garlic chicken and rice casserole with stretching melted sharp cheddar cheese strings, tender chicken cubes, and fluffy herb rice

Cheesy Garlic Chicken and Rice Casserole (From Scratch)

This viral cheesy garlic chicken and rice casserole is the ultimate weeknight comfort food! Made completely from scratch with juicy seared chicken breast cubes, aromatic jasmine rice toasted in garlic butter, rich chicken bone broth, and blankets of bubbly melted sharp cheddar cheese. No canned cream soup, no fussy steps—just wholesome one-pan family comfort ready in 40 minutes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Weeknight Casseroles
Cuisine: American, Comfort Food, One Pot Dinners
Calories: 495
Ingredients Method Nutrition Notes

Ingredients
  

Seared Chicken & Aromatics
  • 1.5 lbs boneless skinless chicken breasts (cut into 1-inch bite-sized cubes)
  • 2 tbsp extra virgin olive oil (divided)
  • 2 tbsp unsalted butter
  • 1 medium yellow onion (finely diced)
  • 4 cloves fresh garlic (minced)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
Fluffy Rice & Creamy Sauce
  • 1.5 cups long-grain white jasmine rice (rinsed thoroughly in cold water)
  • 2.5 cups low-sodium chicken bone broth (halal certified)
  • 0.5 cup heavy whipping cream (or whole milk)
  • 1 tsp Italian herb seasoning (dried thyme, oregano, and basil)
  • 2 cups sharp cheddar cheese (freshly shredded, divided: 1 cup inside, 1 cup on top)
  • 2 tbsp fresh chives or flat-leaf parsley (finely chopped, for garnish)

Method
 

Sear the Seasoned Chicken
  1. Toss cubed chicken breasts with smoked paprika, garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken for 4 to 5 minutes until lightly golden on all sides. Transfer chicken to a clean plate.
Sauté Aromatics & Toast Rice
  1. Reduce heat to medium. Add butter and remaining olive oil to the same skillet. Sauté diced onion for 3 minutes until softened and translucent, then stir in minced garlic for 60 seconds until aromatic. Add the rinsed jasmine rice and stir constantly for 2 minutes to toast the grains in the garlic butter.
Deglaze & Simmer
  1. Pour in the chicken bone broth, heavy cream, Italian herbs, and remaining salt and pepper. Stir well, scraping up any delicious browned bits stuck to the skillet bottom. Bring the liquid to a rapid boil.
Fold in Chicken & Cheddar
  1. Nestle the seared chicken and any resting juices back into the simmering rice mixture. Stir in 1 cup of shredded sharp cheddar cheese until melted and incorporated into the sauce.
Bake to Cheesy Perfection
  1. Cover the skillet tightly with foil or an oven-safe lid. Bake in a preheated 375°F (190°C) oven for 22 minutes until the rice has absorbed the broth and is tender and fluffy. Remove foil, sprinkle the remaining 1 cup of shredded cheddar over the top, and switch the oven to BROIL for 3 to 4 minutes until cheese is bubbly and toasted golden.
Garnish & Serve
  1. Let rest for 5 minutes to settle the steam. Garnish with fresh chopped chives and cracked black pepper. Serve hot straight from the skillet alongside roasted green beans and warm dinner rolls!

Nutrition

Serving: 1gCalories: 495kcalCarbohydrates: 42gProtein: 38gFat: 20gSaturated Fat: 10gCholesterol: 110mgSodium: 620mgPotassium: 520mgFiber: 1.8gSugar: 2.5gVitamin A: 16IUVitamin C: 6mgCalcium: 28mgIron: 14mg

Notes

Chef's Golden Rule: Rinsing your jasmine rice in cold water before cooking removes surface starches, preventing the casserole from becoming gummy. Toasting the rinsed rice in garlic butter before adding broth locks in individual grain texture and delivers phenomenal rich aroma.

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