Name: chicken and rice skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 lb (450 g) boneless skinless chicken breast, cut into bite‑size pieces; 1 cup long‑grain white rice, rinsed; 2 cups low‑sodium chicken broth; 1 cup frozen peas and carrots mix; 1 red bell pepper, diced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; 1 tsp salt; ½ tsp black pepper

Prep Time

10 min

Cook Time

25 min

Servings

Why You'll Love This

✓ One‑Pan Simplicity: All ingredients cook together, so cleanup is a breeze and you get layered flavor without juggling multiple pots.

✓ Balanced Nutrition: Lean chicken provides protein, while brown rice adds fiber and the vegetables supply vitamins for a complete meal.

✓ Customizable Flavor: Swap herbs, add spices, or use different veggies to suit your palate without changing the core technique.

Craving comfort without the hassle? This Chicken and Rice Skillet delivers hearty, homestyle flavor in under 40 minutes, perfect for busy weeknights. The golden chicken pieces develop a caramelized crust while the rice absorbs a savory broth, creating a moist, aromatic base. Tossed with crisp carrots, peas, and a hint of garlic, every bite feels like a warm hug from the kitchen.

1 cup brown rice, rinsed Rinsing removes excess starch for fluffier grains.

2 cups low‑sodium chicken broth Adds depth without overwhelming salt.

1 cup frozen peas Adds sweetness and color; no need to thaw.

1 large carrot, diced Provides crunch and beta‑carotene.

2 cloves garlic, minced Boosts aromatic base.

1 tbsp olive oil For browning the chicken.

½ tsp smoked paprika Adds subtle warmth.

Salt and freshly ground black pepper Season to taste.

Instructions

Brown the chicken

Heat olive oil in a large skillet over medium‑high heat. Add chicken pieces, season with salt, pepper, and paprika, and sear until golden on all sides, about 5‑6 minutes. Do not overcrowd; work in batches if needed.

Pro Tip: Leave a thin layer of oil; it helps develop a caramelized crust without burning.

Sauté aromatics

Reduce heat to medium. Add minced garlic, diced carrot, and peas to the pan. Stir for 2‑3 minutes until fragrant and the carrots begin to soften, scraping any browned bits from the bottom.

Pro Tip: If vegetables start to stick, add a splash of broth.

Add rice and broth

Stir in the rinsed brown rice, then pour in the chicken broth. Return the browned chicken to the skillet, ensuring everything is evenly distributed. Bring the mixture to a gentle boil.

Pro Tip: Use a lid that fits tightly to trap steam and cook the rice evenly.

Simmer

Reduce heat to low, cover, and let simmer for 18‑20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid frequently; steam is essential.

Pro Tip: If the rice looks dry before it’s cooked, add a splash of water or broth.

Rest and serve

Remove the skillet from heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming. Fluff with a fork, taste, adjust seasoning, and serve hot.

Pro Tip: Garnish with fresh parsley or a squeeze of lemon for brightness.

Expert Tips

Tip #1: Use a heavy‑bottomed skillet

A thick pan distributes heat evenly, preventing hot spots that can scorch the rice or burn the chicken.

Tip #2: Rinse rice thoroughly

Rinsing removes surface starch, yielding separate, fluffy grains instead of a gummy texture.

Tip #3: Keep the lid on

Steam is the driver for rice cooking; lifting the lid releases heat and can lengthen cooking time.

Tip #4: Finish with fresh herbs

A sprinkle of parsley, cilantro, or chives adds color and a burst of fresh flavor just before serving.

Storage & Variations

Cool the skillet to room temperature, then store in an airtight container. Refrigerate for up to 4 days; reheat gently on the stovetop with a splash of broth. Swap chicken for turkey or shrimp, use quinoa instead of rice, or add a dash of curry powder for an exotic twist.

Nutrition

Per serving

Calories

420 kcal

Protein

28 g

Carbs

45 g

Fat

12 g

Frequently Asked Questions

Yes. White rice cooks faster, so reduce the simmer time to 12‑15 minutes and use slightly less broth (1½ cups). Adjust seasoning after cooking.

Brown the pieces quickly over high heat, then finish cooking in the broth. The steam from the simmering liquid keeps the meat moist and tender.

Substitute chicken with firm tofu or tempeh, use vegetable broth, and keep the same vegetables. Add a splash of soy sauce for extra umami.

Insufficient liquid or a too‑high simmer can cause sticking. Ensure the broth fully covers the rice and keep the heat low once boiling.

🍳 chicken and rice skillet

Why You'll Love This