Cheesy Chicken and Rice
This recipe is measured for a family of 5. You can add or take away as needed to fit your family! Ingredients
2 Tbsp Canola oil
6 bone-in, skin-on chicken thighs
3 cups of minute white rice, cooked
1 tsp black pepper
2 Tbsp Dan-O’s Cheesoning
2 Tbsp garlic powder
1 1/2 tsp parsley
1 cup Colby Jack cheese, or cheese of your choice
1. Add chicken thighs to a bowl and pour canola oil (or oil of your choice) over thighs. Season with the seasonings listed above, or whatever seasonings you prefer on your chicken.
2. Bake in the oven at 425° for about 45 minutes, or until chicken is cooked thoroughly. Internal temp should be 165°. After you take the chicken out, change the oven temp to 350°.
3. Once cooked, pull chicken from bone and place in a large bowl. If you like your chicken skin to be crispy, I recommend putting it in a frying pan to crisp it up more and then cut it up and add to chicken.
4. Pour your cooked rice into the bowl with the chicken and mix well.
5. Add this mixture to a prepared baking dish and top with cheese.
6. Bake in the oven at 350° for about 10-15 minutes or until cheese is melted and golden brown.
7. Serve hot with a side of broccoli. Enjoy!
I’ve tried many chicken and rice recipes, but this cheesy chicken and rice approach stood out for its simplicity and rich flavors. Using bone-in, skin-on chicken thighs adds extra juiciness and flavor compared to boneless cuts, and the crispy skin really makes a difference if you crisp it up in a pan after baking. The use of Dan-O’s Cheesoning with garlic powder, parsley, and black pepper creates a tasty seasoning blend that complements the chicken nicely. One tip is to keep an eye on the chicken while baking at 425°, as ovens vary—using a meat thermometer to check the internal temperature of 165° ensures it’s cooked perfectly and safe. When mixing the tender shredded chicken with minute white rice, you get a comforting texture combination. I love topping it with Colby Jack cheese, but feel free to experiment with other melting cheeses like mozzarella or cheddar for different flavors. Baking the assembled dish at 350° gives the cheese a nice golden brown finish while melting thoroughly. Serving it alongside steamed broccoli adds a fresh, healthy balance to this hearty meal. This recipe is very adaptable: you can swap canola oil for olive oil or avocado oil, adjust seasonings to match your preferences, and change the cheese based on what you have on hand. It also scales well—perfect if you’re cooking for fewer people or hosting a larger gathering. Overall, this cheesy chicken and rice dish is an easy-to-make, crowd-pleasing meal that can quickly become a weekday dinner favorite.
