This one-pan chicken and rice skillet is the perfect answer for those busy weeknights when you crave a hearty, flavorful meal without a mountain of dirty dishes. It’s a fantastic way to bring warm, comforting flavors to your table, making it an ideal choice for a healthy autumn dinner.
Get ready to enjoy a quick, satisfying meal that’s packed with deliciousness and comes together with minimal fuss. This recipe is designed to be straightforward, ensuring you can get a wholesome dinner on the table even on your most hectic days.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
One-Pan Chicken and Rice Skillet
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
This one-pan chicken and rice skillet is the perfect answer for those busy weeknights when you crave a hearty, flavorful meal without a mountain of dirty dishes. It’s a fantastic way to bring warm, comforting flavors to your table, making it an ideal choice for a healthy autumn dinner. Get ready to enjoy a quick, satisfying meal that’s packed with deliciousness and comes together with minimal fuss. This recipe is designed to be straightforward, ensuring you can get a wholesome dinner on the table even on your most hectic days.
Ingredients
Instructions
1. Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add the cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set it aside on a plate.
2. Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes, stirring until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Pour the uncooked long-grain white rice into the skillet with the onions and garlic. Stir well to coat the rice grains in any remaining oil and pan drippings. Add the dried thyme, dried rosemary, and black pepper, stirring for about 1 minute to toast the rice slightly and release the herbs’ aromas.
4. Carefully pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes. Do not lift the lid during this time.
5. After 15 minutes, remove the lid. The rice should have absorbed most of the liquid. Stir in the frozen peas and shredded carrots, along with the reserved browned chicken. Gently fold everything together. Re-cover the skillet and continue to cook for another 5-7 minutes, or until the rice is fully tender, the liquid is completely absorbed, and the chicken is cooked through (internal temperature of 165 F).
6. Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Garnish with fresh chopped parsley, if desired, before serving directly from the skillet.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: skillet
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: chicken, rice, skillet, one-pan, weeknight, easy, comfort food, healthy, autumn, savory
What You’ll Love About This Quick And Easy Recipe
This Easy Chicken & Rice Skillet is a true weeknight hero, perfect for families, couples, or anyone looking for a delicious and healthy meal that doesn’t require hours in the kitchen. It’s designed for simplicity and speed, making it an excellent choice after a long day at work or school. The “one-pan” aspect means less cleanup, which is always a win! You’ll love how the warm, savory flavors of chicken and rice meld together, creating a comforting dish that feels wholesome and satisfying. It’s particularly wonderful during the cooler autumn months, bringing a sense of coziness to your dinner table. This recipe is also incredibly versatile, allowing for easy adaptations to suit different tastes or what you have on hand.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this skillet meal is straightforward. Most items are pantry staples or easily found at any grocery store. The beauty of this dish lies in its simplicity and the way a few key ingredients come together to create a robust flavor profile.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup shredded carrots
- Fresh parsley, chopped, for garnish (optional)
For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if you prefer a slightly richer flavor. If you don’t have long-grain white rice, brown rice can be used, but you’ll need to increase the cooking time and potentially the amount of broth. Feel free to use vegetable broth instead of chicken broth for a vegetarian-friendly base, though you’d need to replace the chicken with a plant-based protein like chickpeas or firm tofu. If fresh garlic isn’t available, a teaspoon of garlic powder can work in a pinch. The frozen peas and shredded carrots are fantastic for adding color and nutrients, but you can substitute other quick-cooking vegetables like chopped bell peppers or corn.
Time Needed From Start To Finish
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
The prep time includes chopping the chicken, onion, and mincing the garlic. The cooking time accounts for browning the chicken, sautéing the aromatics, simmering the rice, and allowing the vegetables to cook through. You’ll be enjoying a warm, homemade meal in just over half an hour!
How To Make It Step By Step With Visual Cues
Creating this delicious chicken and rice skillet is a breeze. Follow these steps for a perfect meal every time.
- Prepare the Chicken: Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add the cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes, stirring until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the Rice and Seasonings: Pour the uncooked long-grain white rice into the skillet with the onions and garlic. Stir well to coat the rice grains in any remaining oil and pan drippings. Add the dried thyme, dried rosemary, and black pepper, stirring for about 1 minute to toast the rice slightly and release the herbs’ aromas.
- Introduce Liquids and Simmer: Carefully pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. These bits add a lot of flavor! Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet tightly, and let it simmer for 15 minutes. Do not lift the lid during this time.
- Incorporate Vegetables and Finish Cooking: After 15 minutes, remove the lid. The rice should have absorbed most of the liquid. Stir in the frozen peas and shredded carrots, along with the reserved browned chicken. Gently fold everything together. Re-cover the skillet and continue to cook for another 5-7 minutes, or until the rice is fully tender, the liquid is completely absorbed, and the chicken is cooked through (internal temperature of 165°F).
- Rest and Serve: Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Garnish with fresh chopped parsley, if desired, before serving directly from the skillet.
Easy Variations And Serving Ideas That Fit Real Life
This Easy Chicken & Rice Skillet is incredibly adaptable. For a kid-friendly twist, you can use smaller pasta shapes instead of rice (adjusting liquid and cooking times accordingly) or add a touch of mild cheddar cheese at the end to melt into the dish. If you’re looking for more vegetables, consider adding chopped bell peppers or zucchini along with the onions, or stir in a handful of fresh spinach during the last few minutes of cooking. For a bit of a kick, a pinch of red pepper flakes can be added with the other seasonings.
This dish is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette or some crusty bread for soaking up any delicious juices. For a heartier meal, especially if serving a crowd, you could offer a side of roasted autumn vegetables like butternut squash or Brussels sprouts. It’s also fantastic for meal prep; simply divide into individual containers for quick lunches throughout the week.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are a few common mistakes and how to steer clear of them for a perfect skillet meal:
- Not browning the chicken enough: Skipping this step means missing out on a layer of savory flavor. Make sure your skillet is hot enough and the chicken has a nice golden crust before you remove it.
- Lifting the lid too early: When the rice is simmering, it’s crucial to keep the lid on to trap the steam, which helps cook the rice evenly. Resist the urge to peek!
- Overcooking the rice: This can lead to mushy rice. Follow the suggested cooking times and check for doneness. If it’s still a bit firm but the liquid is gone, add a tablespoon or two more broth and continue cooking for a couple more minutes.
- Underseasoning: Taste your food! While the recipe provides a good starting point, feel free to adjust the salt and pepper to your preference. A little extra thyme or rosemary can really bring out the autumn flavors.
- Crowding the pan: When browning the chicken or sautéing the onions, make sure not to overcrowd the skillet. This can steam the ingredients instead of browning them, leading to less flavor. Cook in batches if necessary.
How To Store It And Make It Ahead Without Ruining Texture
This Easy Chicken & Rice Skillet is excellent for leftovers and can be made ahead to simplify future meals.
Storage: Allow the skillet to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place individual portions in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through, until warmed through. If reheating a larger quantity on the stovetop, add a splash of chicken broth or water to prevent drying out, cover, and heat over medium-low heat until hot. The texture of the rice holds up remarkably well, though it might be slightly softer after reheating.
Make Ahead: You can chop your chicken, onion, and mince your garlic ahead of time and store them in separate airtight containers in the refrigerator for up to 2 days. This will significantly cut down on your active cooking time when you’re ready to make the meal.
Questions People Always Ask Before Making This Recipe
**Can I use brown rice instead
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
