One-Skillet Chicken And Rice

This one-skillet Chicken and Rice is packed with flavor. Tender fall-apart chicken thighs cooked with rice and veggies, in a spicy seasoning blend. It’s our family’s top 5 favorite meals!

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I love all the recipes on my website, obviously, but this One-Skillet Chicken and Rice still lands on our top 5 favorite dinners. It’s not only easy to make, but you guys, the flavor factor is just wow! I make it so often, I rarely even look at the recipe notes anymore.

One-skillet meals are some of my favorite ways to make a meal because the ingredients have a chance to bloom together in one pan. That is exactly what happens with this Chicken and Rice meal. You have your chicken thighs that are well seasoned with salt, garlic powder, onion powder, paprika and Italian seasoning. Then I sauté aromatic veggies like onions, garlic, peppers, and celery. All these flavors create the perfect infusion for the rice making it comforting and delicious.

Ingredients For One-Skillet Chicken and Rice:

For the chicken–

• olive oil
• 4 large boneless skinless chicken thighs 4 large chicken breast can be substituted
• salt
• garlic powder
• onion powder
• paprika
• cayenne pepper optional
• Italian seasoning
• Mrs. Dash seasoning

For the rice-

• sweet or yellow onion
• jalapeno pepper
• garlic clove
• red bell pepper
• celery stalk
• salt
• black pepper
• cayenne pepper optional
• long grain white rice brown rice, basmati, and jasmine all work well
• low sodium chicken stock
• fresh parsley

Step by Step Instructions For One Skillet Chicken and Rice:

Step 1. Combine all the seasonings for the chicken in a small bowl. Heat olive oil in a large cast iron pan or oven safe skillet to medium high heat. Season chicken thighs with seasoning mixture on both sides. Sear chicken until golden on both sides. Remove and set aside on plate.

Step 2. Add onions, jalapenos, bell pepper, and celery to the skillet. Sauté until soften. Add garlic, salt, pepper, and cayenne. Add rice to the veggies and toast

Step 3. Pour in the chicken stock and stir to combine. Bring to a boil then add the chicken thighs back to the skillet. Cover with a lid or use foil and place in the oven to bake until there is no moisture and the rice is tender.

I’m confidant you’ll love this dish and make it time and time again.

Other Skillet Meals To Enjoy:

• Italian Ground Turkey and Sweet Potato Skillet
• Skillet Chicken Spaghetti with Spinach
• Street Taco Skillet

Let’s eat!🤍

One-Skillet Chicken and Rice

This one-skillet Chicken and Rice is packed with flavor. Tender fall-apart chicken thighs cooked with rice and veggies, in a spicy seasoning blend. It's our family's top 5 favorite meals!

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 378kcal

Ingredients

Chicken

• 2 tbsp olive oil
• 4 large boneless skinless chicken thighs 4 large chicken breast can be substituted
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1/4-1/2 tsp cayenne pepper optional
• 1 tsp Italian seasoning
• 1 tsp Mrs. Dash tipple blend seasoning

Rice & Veggies

• 1 cup sweet or yellow onion, chopped fine
• 1 small jalapeno pepper, seeded and chopped fine
• 1 garlic clove, minced
• 1/2 red bell pepper, diced small
• 1 celery stalk, diced small
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper optional
• 1 cup long grain white rice brown rice, basmati, and jasmine all work well
• 2 1/4 cup low sodium chicken stock
• 1 tbsp fresh parsley, chopped

Instructions

Pre-heat oven to 350°F. Have all the ingredients ready before you begin cooking to make the process smooth and fast.

• In a small bowl combine all the seasonings for the chicken. Heat oil in a large cast iron skillet or oven safe pan to medium high heat. Season chicken thighs with seasoning mixture on both sides. Add chicken and sear on both sides until golden, about 2-3 minutes per side. Remove and set aside on plate.
• Add onions, jalapenos, bell pepper and celery to the hot skillet. Sauté for 2-3 minutes until veggies just stat to soften. Add garlic, salt, pepper and cayenne. Sauté for 30 seconds.
• Add rice over the veggies and toast for 1-minute stirring constantly. Add chicken stock and bring to a low boil.
• Place chicken thighs back in pan with the juices from the plate and nestle into the rice. Cover with lid or foil and transfer to the oven for 35-minutes. Remove the lid or foil and cook an additional 10-15 minutes or until the rice has absorbed all the liquid and it's tender. Sprinkle with fresh parsley and serve.

Video

Notes

Note– If using brown rice, you may need to cook it a little longer. 

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 378kcal

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