Easy Chicken and Rice Skillet

This recipe is about getting a balanced dinner on the table without dirtying a bunch of pots.
Chicken, rice, and veggies all cook together in one skillet, soaking up the same seasonings for big flavor with minimal effort.

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It’s the kind of meal that feels homey but doesn’t take over your evening.
There’s no need for fancy ingredients or complicated steps—just basic staples, well seasoned, and cooked the right way.

It’s a go-to for busy nights, but it’s also good enough to make again on purpose.

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Why It Works

One-pan meals are a lifesaver when you’re short on time or energy.
This one nails that formula by pairing juicy chicken with tender rice and simple vegetables.

• Only one pan to clean – From browning the chicken to simmering the rice, it all happens in the same skillet.
• Full meal in one go – You’ve got protein, starch, and veggies all in one.
• Flavor builds as it cooks – The chicken juices help season the rice as everything simmers together.
• Flexible ingredients – Swap the veggies, add spice, or use broth instead of water.
• Great for leftovers – Holds up well in the fridge and reheats easily.

This is the kind of dish that checks all the boxes—fast, easy, satisfying, and no mess.

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What You’ll Need

The ingredients are straightforward, and you probably already have most of them.
Feel free to change it up based on what’s in your fridge or pantry.

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• Boneless, Skinless Chicken Thighs or Breasts – Cut into chunks or thin slices so they cook quickly.
• White Rice – Long-grain rice works best here.
• Chicken Broth – Adds flavor as the rice cooks.
• Onion and Garlic – The foundation for savory depth.
• Bell Pepper and Frozen Peas – Color, texture, and a little sweetness.
• Olive Oil – For browning the chicken and cooking the aromatics.
• Paprika, Salt, Pepper – Seasonings that keep it simple but flavorful.

Add a pinch of cayenne or a squeeze of lemon juice if you want to punch it up a bit.

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How to Make It

This skillet dinner follows a quick, straightforward method.
The key is layering in the ingredients so they cook evenly and flavor each other.

1. Sear the chicken – Heat oil in a large skillet and cook the chicken pieces until browned. Remove and set aside.
2. Sauté the aromatics – In the same skillet, cook onion and bell pepper until soft. Add garlic and stir until fragrant.
3. Add rice and broth – Stir in the uncooked rice, pour in the broth, and season with paprika, salt, and pepper.
4. Simmer with the chicken – Return the browned chicken to the pan, cover, and cook for 18–20 minutes until the rice is tender.
5. Finish with peas – Stir in frozen peas and cover again for a few minutes until heated through.

Fluff the rice, taste for seasoning, and serve hot—everything’s already in the pan.

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Substitutions and Add-Ins

This dish is easy to riff on.
Here are some ways to change it up without complicating the method.

Add-In or Sub	What It Does
Brown rice	Makes it heartier (adjust cook time)
Zucchini or spinach	Toss in during the last few minutes for extra veg
Canned tomatoes	Adds a saucier base
Cheddar or Parmesan	Melt on top for a richer finish
Chili flakes or cayenne	Kicks up the spice

It’s a great catch-all recipe for cleaning out the fridge without making it feel like a chore.

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How to Store and Reheat

This reheats really well, so feel free to double the batch or pack up leftovers for lunch.

Storage Tips

• Cool before storing.
• Keep in a sealed container in the fridge for up to 4 days.
• You can also freeze for up to a month, though rice may soften slightly.

Reheating Tips

• Microwave – Add a splash of broth or water, cover loosely, and microwave in 60-second bursts.
• Stovetop – Heat gently in a covered pan with a bit of liquid to keep it from drying out.

Easy to reheat and still tastes like a full meal—not an afterthought.

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FAQ: Chicken and Rice Skillet

Can I use brown rice?
Yes, but it takes longer. Use more broth and increase simmer time by 15–20 minutes.

Can I use leftover cooked chicken?
Sure. Add it in with the peas near the end just to warm it through.

What if I don’t have broth?
Use water, but add extra seasoning or a bouillon cube for better flavor.

Do I need to rinse the rice first?
It helps prevent sticking, but it’s optional if you’re using regular long-grain white rice.

Can I make it dairy-free or gluten-free?
It’s naturally both, as long as your broth is gluten-free and you skip any cheese add-ins.