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!
Chicken and Rice Recipe
I love all the recipes on my website 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 basic pantry seasonings, then aromatics like onions, garlic and peppers. These flavors create the perfect infusion for the rice making it comforting and delicious.
This recipe is also healthy and filling with just the right amount of carbohydrates and rich proteins. There are also plenty of veggies, truly making this a complete meal.
Ingredients For One-Skillet Chicken and Rice
For the chicken-
- Olive oil
- Chicken thighs or 4 large chicken breast can be substituted
- Pantry seasonings- garlic powder, onion powder, paprika, cayenne pepper, Italian seasoning, Dash seasoning, and salt
For the rice-
- Onion- sweet or yellow onion
- Jalapeno pepper
- Garlic- fresh garlic adds a lot of flavor.
- Bell pepper- this could be red, yellow, or orange.
- Celery
- Salt and pepper
- Cayenne pepper optional
- Rice- Use long grain white rice, basmati, and jasmine work best.
- Chicken stock- make sure it's low sodium.
- 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.
Try These Skillet Meals Next
- Italian Ground Turkey and Sweet Potato Skillet
- Skillet Chicken Spaghetti with Spinach
- One-Skillet Taco Pasta
- One-Skillet Spanish Rice Chicken
- Ruben Skillet Meal
One-Skillet Chicken and Rice
Equipment
- large skillet with fitted lid
Ingredients
Chicken
- 2 tablespoon olive oil
- 4 large boneless skinless chicken thighs 4 large chicken breast can be substituted
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ¼-1/2 teaspoon cayenne pepper optional
- 1 teaspoon Italian seasoning
- 1 teaspoon 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
- ½ red bell pepper, diced small
- 1 celery stalk, diced small
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional
- 1 cup long grain white rice brown rice, basmati, and jasmine all work well
- 2 ¼ cup low sodium chicken stock
- 1 tablespoon 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
Nutrition
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I made this one-skillet dinner tonight and we loved it. Very nice flavor and the thighs were a hit with Uncle Darryl. I'll definitely make this again. Thanks, Angela for another great recipe.
Your welcome! I'm so glad you both enjoyed it. Uncle Darryl has good taste!😍
I love using my cast iron pan. My family loves this dish. Lots of good flavor.
Cast irons are the best! I've even started this dish in the skillet, and transferred it to a disposable pan to bake, then shared the meal with a family. So easy and they loved it!
This has become a go-to weeknight dinner in our home! We love throwing in different veggies and using cajun seasoning for the chicken. Thank you!!
Than you for the review, Nina! The Cajun seasoning sounds like a great addition. My daughter would love the extra heat. So happy you enjoy this recipe!