Chicken Rice Skillet
Transform weeknight dinners with this one-pan Chicken Rice Skillet—an irresistibly hearty and flavor-packed meal that's ready in under an hour! This comforting recipe features tender, seasoned chicken breasts nestled in a rich medley of long-grain white rice, juicy diced tomatoes, and vibrant mixed vegetables, all simmered to perfection in savory chicken broth and aromatic spices like paprika and thyme. With minimal prep and easy cleanup, this skillet dish is perfect for busy families craving a wholesome, homemade dinner. Top it off with fresh parsley for a burst of color and freshness. Perfectly balanced, this filling meal delivers convenience without compromising on taste, making it a go-to recipe for quick weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 small (diced) yellow onion
- 3 minced garlic cloves
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14-ounce can (undrained) canned diced tomatoes
- 1 cup mixed frozen vegetables
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Season the chicken breasts with a pinch of salt, black pepper, and paprika on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside (they do not need to be fully cooked at this stage).
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice and let it toast for 1-2 minutes, stirring frequently.
Pour in the chicken broth, canned diced tomatoes (with their juices), frozen vegetables, paprika, thyme, salt, and black pepper. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the rice mixture.
Bring the skillet to a simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
