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If there’s one midweek dinner you need in your rotation, it’s this — my One Pan Cheesy Harissa Chicken & Rice.
It’s cheesy, spicy, high-protein, and made in just one pan — no faff, no washing up, just pure comfort. Packed with lean chicken breast, smoky spices, and melty reduced-fat cheddar, it’s everything you want from a hearty weeknight meal that still fits your goals.
Why you'll love this recipe
Under 500 calories and packed with flavour
One-pan simplicity = minimal clean-up
Creamy, cheesy texture with smoky harissa heat
Great for batch cooking or meal prep
This Cheesy Harissa Chicken & Rice is hearty, spicy, and balanced — the perfect all-in-one dinner when you want something that feels indulgent but stays healthy.
Recipe Info
10 minutes
25 minutes
4
One Pan | High Protein | Comfort Food
Moroccan Inspired
One Pan Cheesy Harissa Chicken & Rice Recipe
Ingredients
600 g chicken breast, diced
1 large onion, finely chopped
2 mixed peppers, diced
1 red chilli (optional), finely chopped
3 cloves garlic, chopped
1½ tbsp harissa paste (rose for mild, classic for heat)
1 tsp smoked paprika
1 tsp cumin
1 tbsp tomato purée
220 g basmati rice (dry weight)
600 ml chicken stock
40 g reduced-fat cheddar, grated
Juice of ½ lemon
1 tsp olive oil
Fresh parsley, to serve
Salt and pepper, to taste
Instructions
Cook the chicken.
Heat olive oil in a large deep non-stick pan. Add diced chicken, season, and cook for 5–6 minutes until golden. Remove and set aside.Cook the veg.
In the same pan, add onion, garlic, pepper, and chilli. Cook for 3–4 minutes until softened.Add flavour.
Stir in harissa paste, smoked paprika, cumin, and tomato purée. Cook for 1 minute to release the flavours.Add the rice and stock.
Stir in the rice to coat, then pour in chicken stock. Return chicken to the pan, stir, cover, and simmer gently for 15–18 minutes until rice is tender and liquid absorbed.Add cheese and finish.
Fluff the rice, squeeze in lemon juice, and sprinkle cheddar evenly on top. Cover for 1–2 minutes off the heat (or grill briefly) until the cheese melts.Serve.
Top with chopped parsley and serve straight from the pan.
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This One Pan Cheesy Harissa Chicken & Rice is everything you want in a midweek dinner — rich, hearty, and packed with flavour and protein. Whether you’re batch cooking or serving straight from the pan, this one’s guaranteed to become a regular in your rotation. Save this Harissa Chicken & Rice Recipe and come back to it anytime you need something satisfying, simple, and seriously good..
Why choose this One Pan Cheesy Harissa Chicken & Rice Recipe
High-Protein
Easy to cook in one pan
Delicious and nutritious!
SWAPS + UPGRADES
Lighter option: Swap cheddar for reduced-fat mozzarella or skip the cheese entirely.
Add extra veg: Stir in spinach, courgette, or peas for colour and fibre.
Make it creamy: Add a spoonful of light cream cheese at the end.
Spice level: Adjust with more or less harissa to taste.
Meal prep tip: Stores well for 3–4 days — reheat with a splash of stock or water.
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
Frequently Asked Questions
Can I make this dairy-free?
Yes, skip the cheese or use a dairy-free alternative — it’s still delicious and creamy from the harissa.
Can I use brown rice?
Yes, but increase the cooking time and liquid slightly — around 20–25 minutes total.
Can I use chicken thighs?
Absolutely, just trim the fat and cook for a few extra minutes.
Is it spicy?
It’s mild to medium. For a hotter version, use classic harissa and an extra red chilli.
Can I freeze this?
Yes — cool fully, portion, and freeze for up to 3 months. Reheat in the microwave or pan until hot.
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