This creamy, cheesy skillet is comfort food at its finest. It’s a one-pot meal that my entire family enjoys. And, not only is it yummy, it’s frugal and quick too!

I originally got this recipe from here, but I doubled it and made some changes to the ratios to make it more frugal. I almost always have all of these ingredients on hand, so this is a go-to meal when it’s 5pm and I’m feeling uninspired as far as what to serve for dinner.

Tonight I served it with a simple tossed salad, since I found some huge tubs of organic spring mix at Aldi that were reduced down to $2 each, but it pairs well with so many different sides — and it can also stand alone as an entire meal in and of itself!

We’re back from a summer break with this $10 Dinner Ideas series, brought to you by Brigette on our team! Each week, she shares easy, delicious, and affordable family-friendly dinner ideas that cost less than $10 to make, use everyday ingredients, and are super quick meals.

Creamy Chicken and Rice Skillet Menu:

Tossed Salad (Spring Mix, Carrot, and Grape Tomatoes)
Creamy Chicken and Rice Skillet

Ingredients for Creamy Chicken and Rice Skillet:

2 yellow onions, diced (Aldi – $1.49 for 3 lbs) — $0.33
4 Tablespoons butter (Aldi – $2.79 for 1-lb) — $0.35
1-lb. boneless skinless chicken breast (or thighs), diced into small pieces (Aldi) — $2.49
2 cups white rice (Aldi – $2.95 for 3-lbs) — $0.98
1 teaspoon dried thyme, 3/4 teaspoon salt, 1 teaspoon garlic powder, pepper to taste
1 32-ounce carton chicken broth plus two cups of water (Aldi) — $1.39
1 bag frozen mixed vegetables (Aldi) — $0.98
2/3 cup heavy whipping cream (Aldi – $4.95 for 32oz) — $0.83
8 ounces cheddar cheese, shredded (Aldi) — $1.49

Total for Baked Chicken: $8.84 (serves 6-8)

Ingredients for Tossed Salad:

organic spring mix, reduced (Aldi) — $1
1 shredded carrot, handful of grape tomatoes (Aldi) — approximately $0.75

Total for Tossed Salad: $1.75 (serves 6)

Total Cost for Dinner: $10.09 (plus cost of seasonings) (makes 6+ servings)

How to Make Creamy Chicken and Rice Skillet:

1. Add the diced onions and butter to an oven-safe deep skillet. Sauté over medium heat until the onions are soft.

2. Add the diced chicken and continue to stir and cook for a few minutes.

3. Add the rice, thyme, salt, pepper, garlic powder, chicken broth, and water, and stir to combine. Turn the heat up to medium high, place a lid on the skillet, and bring to a boil. Once it boils, turn the heat down to low and continue simmering for 15 minutes, covered, stirring occasionally.

4. Add the frozen mixed vegetables and cook for another 5 minutes, covered.

5. Add the heavy whipping cream and stir. Add more salt to taste, if desired.

6. Top with shredded cheese. Turn on the oven broiler and place the skillet under the broiler until cheese starts to brown.

7. Prepare the tossed salad (or another side of your choice) by adding the spring mix, shredded carrot, and grape tomatoes to a bowl. If desired, add a dressing you have on hand or drizzle some oil and vinegar and toss together.

Note: Recipe adapted from this recipe.

Recipe