chicken and rice skillet recipe

Written ByJenny Smyth Posted on
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The Best chicken and rice skillet recipe

I’ve always been a fan of one-pot wonders, and this chicken and rice skillet recipe is no exception. It’s a classic dish that’s been around for generations, and for good reason – it’s easy to make, delicious, and perfect for a quick weeknight dinner or a special occasion.

I remember my grandmother making this recipe for me when I was a kid, and it’s always been a staple in our household. The combination of juicy chicken, fluffy rice, and savory spices is just irresistible.

Plus, it’s a great way to get my family to eat more vegetables – just add in some diced carrots or peas to the skillet and you’re good to go! My kids love helping me cook this recipe too – they enjoy stirring the rice and chicken mixture as it cooks, and it’s a great way to teach them about kitchen safety and responsibility.

As for me, I love how this recipe is so versatile – you can serve it as a main course, or use it as a side dish for something like roasted chicken or grilled steak. And the best part?

It’s ridiculously easy to make. Just throw all the ingredients into one big pot, stir occasionally, and voila!

You’ve got a meal that’s sure to please even the pickiest eaters. I’ve made this recipe countless times over the years, but I still get excited every time I take that first bite – there’s just something about the combination of flavors and textures that hits the spot every time.

One-Pan Chicken and Rice Skillet

4.8 from 1783 votes

A comforting and easy weeknight dinner featuring tender chicken thighs and fluffy rice cooked together in a single skillet. This dish is infused with garlic, onion, and paprika for a deeply savory flavor.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Main Ingredients

1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice
1 1/2 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2Heat the olive oil in a large deep skillet over medium-high heat until it shimmers, about 2 minutes.
3Place the chicken thighs in the skillet in a single layer and cook without moving them for 5 to 6 minutes until the underside is golden brown.
4Flip the chicken and cook for another 4 to 5 minutes until the second side is browned and the internal temperature reaches 165 degrees F.
5Transfer the chicken to a plate and set aside.
6Reduce the heat to medium and add the diced onion to the skillet.
7Cook, stirring occasionally, for 3 to 4 minutes until the onion is softened and translucent.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Stir in the rice, paprika, dried thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
10Cook for 1 minute, stirring constantly, to toast the rice slightly.
11Pour in the chicken broth and undrained diced tomatoes, and stir to combine, scraping up any browned bits from the bottom of the skillet.
12Bring the mixture to a boil over high heat, then reduce the heat to low.
13Nestle the browned chicken thighs back into the skillet on top of the rice mixture.
14Cover the skillet with a tight-fitting lid and simmer on low heat for 20 minutes without lifting the lid.
15After 20 minutes, remove the lid and check that the rice is tender and has absorbed most of the liquid.
16Sprinkle the frozen peas over the top, cover again, and cook for an additional 3 to 4 minutes until the peas are heated through.
17Remove the skillet from the heat and let it rest, covered, for 5 minutes.
18Garnish with fresh chopped parsley before serving.

🔧Equipment

Large deep skillet with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 620mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For best results use a heavy-bottomed skillet to ensure even heat distribution. If the rice seems dry before the 20 minutes are up, add an extra 2 tablespoons of broth or water.

Watch Video Of How One-Pan Chicken and Rice Skillet Works

This chicken and rice skillet recipe is truly a staple in our household – it’s easy to make, delicious, and perfect for any occasion. Whether you’re serving it as a main course or using it as a side dish for something else, this recipe is sure to please even the pickiest eaters.

One of my favorite things about this recipe is how well it stores – leftovers can be refrigerated for up to 3 days or frozen for later reheating. And don’t even get me started on how versatile it is – add in some diced veggies for extra nutrition or serve with your favorite sides for added variety.

All in all, this chicken and rice skillet recipe is a tried-and-true favorite that never fails to impress.

❓ Frequently Asked Questions About One-Pan Chicken and Rice Skillet

Q: What type of chicken is best for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe – both work beautifully. If you’re using breasts, just cut them into smaller pieces before adding them to the skillet. If you’re using thighs, you can leave them whole or cut them into smaller pieces as well.

Q: Can I use leftover cooked rice in this recipe?

A: Yes, you can definitely use leftover cooked rice in this recipe – just make sure it’s not too dry or crumbly before adding it to the skillet.

Q: How do I prevent the rice from burning in the skillet?

A: To prevent the rice from burning in the skillet, make sure to stir it occasionally as it cooks – every 5-10 minutes should do the trick.

Q: Can I add other vegetables to this recipe besides carrots and peas?

A: Absolutely! Feel free to add any other vegetables you like – just adjust the cooking time accordingly based on what you add.

Q: How do I store leftovers from this recipe?

A: Leftovers from this recipe should be stored in an airtight container in the fridge for up to 3 days – reheat by microwaving until hot and steamy.

Q: Can I freeze this recipe for later?

A: Yes, you can definitely freeze this recipe for later – just thaw overnight in the fridge before reheating.

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