Meal in a Skillet
Transform your weeknight dinner routine with this hearty and flavorful "Meal in a Skillet," a one-pan wonder that's as convenient as it is satisfying. Loaded with tender bite-sized chicken, colorful bell peppers, and fluffy white rice, this recipe is simmered in a savory blend of chicken broth, canned tomatoes, and aromatic spices like paprika and oregano. The addition of frozen peas adds a pop of color and freshness, while a garnish of chopped parsley elevates the presentation. With just 15 minutes of prep and 35 minutes of cooking, this quick, comforting dish is perfect for busy families or anyone craving a wholesome, fuss-free meal. Whether you're looking for a budget-friendly dinner or a delicious way to minimize cleanup, this skillet meal is a must-try!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 pieces bell peppers (red, yellow, or green), sliced
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 15-ounce can diced tomatoes (canned), undrained
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and season with half of the salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on the outside, about 5–6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion and garlic. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.
Add the sliced bell peppers to the skillet. Cook for another 3–4 minutes until they begin to soften.
Stir in the uncooked rice and let it toast for about 1–2 minutes, stirring frequently.
Pour in the chicken broth and the undrained diced tomatoes. Stir to combine, then add the paprika, oregano, remaining salt, and black pepper. Bring the mixture to a gentle simmer.
Return the cooked chicken to the skillet, nestling the pieces into the rice mixture.
Cover the skillet with a lid and reduce the heat to low. Cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
During the last 5 minutes of cooking, sprinkle the peas on top of the mixture and cover again to heat through.
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Garnish with fresh parsley before serving. Enjoy your delicious Meal in a Skillet!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 43.2 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3724 mg | 79% | |
*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.
