Chicken rice skillet is a simple, one-pan meal that combines tender chicken, fluffy rice, and vibrant vegetables in a savory, well-seasoned broth. This comforting dish is perfect for busy weeknights when you want a wholesome and satisfying dinner without a lot of fuss or cleanup. With just a handful of ingredients, including chicken breasts, rice, bell peppers, onions, and tomatoes, this recipe comes together quickly and packs a punch of flavor. The chicken is seared to perfection, and the rice absorbs all the rich flavors from the seasonings, creating a delicious, complete meal that the whole family will love.
Ingredients:
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Season and Sear the Chicken:
- Season the chicken breasts with salt, black pepper, paprika, and garlic powder on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3-4 minutes, or until the vegetables are softened and slightly caramelized.
- Cook the Rice:
- Add the uncooked rice to the skillet and stir for about 1-2 minutes to lightly toast the rice. Add the diced tomatoes (with their juice), chicken broth, dried thyme, and dried oregano. Stir to combine, bringing the mixture to a simmer.
- Simmer with Chicken:
- Return the seared chicken breasts to the skillet, nestling them into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Let everything simmer for about 20-25 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Garnish and Serve:
- Remove the skillet from heat and let it sit for a few minutes. Garnish with freshly chopped parsley if desired. Serve the chicken and rice hot, straight from the skillet.
This chicken rice skillet is a hearty, flavorful meal that’s perfect for busy nights when you need a quick, satisfying dinner. With its savory blend of chicken, rice, and vegetables, this dish is sure to become a family favorite.
