Easy Chicken and Rice Skillet
This one-pan chicken and rice skillet is easy, hearty, and perfect for weeknight dinners. Everything cooks in one pan for less cleanup and more flavor.
Equipment
- Large skillet with lid Used for cooking chicken, rice, and vegetables together
- Wooden Spoon Used for stirring throughout cooking
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 1 onion diced
- 1 bell pepper sliced or chopped
- 3 cloves garlic minced
- 1 cup white rice uncooked long-grain
- 2 cups chicken broth or vegetable broth
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 tablespoon olive oil for sautéing
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned. Remove and set aside.
- Add onion and bell pepper to the skillet. Cook for 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
- Add uncooked rice, chicken broth, paprika, salt, and pepper. Stir well.
- Return chicken to the skillet. Cover and simmer over low heat for 18–20 minutes, until rice is cooked and liquid is absorbed.
- Stir in frozen peas. Cover again for 2–3 minutes until peas are heated through. Serve hot.
Notes
- Use brown rice if preferred, but increase broth and cook time accordingly.
- Leftovers keep well in the fridge for up to 4 days.
- Add more broth if reheating and the rice has absorbed too much liquid.
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