Chicken, Rice, and Vegetable Skillet

This Chicken, Rice, and Vegetable Skillet is a delightful one-pan meal that combines tender chicken breast, colorful veggies, and fluffy rice into a dish that’s not only nutritious but also bursting with flavor. Perfect for busy weeknights, this recipe is not only easy to prepare but also customizable to suit your taste preferences. With just a handful of ingredients, you can create a satisfying meal that the whole family will love.

Why This Recipe Belongs in Your Rotation

This Chicken, Rice, and Vegetable Skillet is a versatile dish that checks all the boxes for a weeknight dinner. It’s quick, easy, and can be made in under 30 minutes. Plus, it’s a fantastic way to sneak in some vegetables, making it a healthy choice for your family. Whether you have picky eaters or adventurous taste buds, this skillet meal can be adapted to fit everyone’s preferences, ensuring it finds a permanent spot in your dinner rotation.

Ingredient List

• 3 tablespoons olive oil
• 1 large sweet Vidalia onion, diced small
• 1 medium red bell pepper, diced small
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 4 cups cooked rice (for convenience, use two 8.5-ounce packets of precooked rice; I used Jasmine Ready Rice)
• 3 cups broccoli florets
• ½ cup water
• 1 teaspoon paprika
• 1 teaspoon cardamom
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 cup shredded cheese, optional
• 3 green onions, sliced into thin rounds

Tools of the Trade

• Large skillet or frying pan: A wide surface area helps with even cooking.
• Wooden spoon: Perfect for stirring and preventing scratches on your skillet.
• Knife and cutting board: Essential for chopping your vegetables and chicken.
• Measuring spoons: To ensure precise measurements of spices.

Chicken, Rice, and Vegetable Skillet: From Prep to Plate

Step 1: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced Vidalia onion and red bell pepper. Sauté for about 5 minutes or until the onions become translucent and the peppers are tender.

Step 2: Cook the Chicken

Add the diced chicken breast to the skillet. Season with paprika, cardamom, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Step 3: Incorporate the Garlic

Once the chicken is nearly cooked, add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.

Step 4: Add the Rice and Broccoli

Stir in the cooked rice, broccoli florets, and water. Mix everything well, ensuring the rice is evenly distributed.

Step 5: Simmer

Cover the skillet and let it simmer for about 5-7 minutes. This will help the broccoli steam and the flavors meld together beautifully.

Step 6: Finish It Off

If desired, sprinkle shredded cheese over the top and cover again until the cheese is melted and bubbly. Finally, garnish with sliced green onions before serving.

No-Store Runs Needed

• Most ingredients are pantry staples.
• Use leftover chicken or vegetables to save time.
• Feel free to swap out vegetables based on what you have on hand.
• Precooked rice makes this dish a breeze to prepare.

Flavor Logic

The beauty of this Chicken, Rice, and Vegetable Skillet lies in its harmonious blend of flavors. The sweetness of the Vidalia onion and red bell pepper complements the savory chicken, while the garlic adds a punch of richness. Paprika and cardamom bring warmth and a hint of exotic flair, making each bite delightful. The broccoli adds a fresh crunch, and if you choose to add cheese, it creates a creamy, indulgent finish that pulls everything together.

Cooling, Storing & Rewarming

Leftovers can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over medium heat until heated through. If desired, add a splash of water to prevent it from drying out during reheating.

Your Top Questions

Can I use brown rice instead of white rice?

Absolutely! While it may change the cooking time slightly, brown rice can be a healthier alternative and adds a nice nuttiness to the dish.

What other vegetables can I add?

Feel free to get creative! Carrots, snap peas, zucchini, or even corn would be delicious additions. Just be sure to adjust the cooking time based on the vegetables you choose.

Can I make this dish ahead of time?

Yes! You can prepare it up to the point of cooking the chicken and vegetables, then store it in the fridge. When you’re ready to eat, just finish cooking it as directed.

Is this recipe spicy?

This recipe is not spicy, but you can add a pinch of cayenne pepper or red pepper flakes for some heat if you prefer a spicier dish.

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The Takeaway

This Chicken, Rice, and Vegetable Skillet is more than just a meal; it’s an experience. The ease of preparation, the flexibility of ingredients, and the comforting flavors make this dish a standout choice for any dinner table. Whether you’re looking to feed a family or meal prep for the week, this skillet recipe delivers on all fronts. Give it a try, and watch as it becomes a favorite among your loved ones, just as it has in our kitchen. Enjoy every bite of this delicious and wholesome meal!

Chicken, Rice, and Vegetable Skillet

This Chicken, Rice, and Vegetable Skillet is a quick and nutritious one-pan meal bursting with flavor!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Skillet:

• 3 tablespoons olive oil
• 1 large sweet Vidalia onion diced small
• 1 medium red bell pepper diced small
• 1 pound boneless skinless chicken breast diced into bite-sized pieces
• 3 cloves garlic finely minced or pressed
• 4 cups cooked rice (for convenience, use two 8.5-ounce packets of precooked rice; I used Jasmine Ready Rice)
• 3 cups broccoli florets
• ½ cup water
• 1 teaspoon paprika
• 1 teaspoon cardamom
• 1 teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 1 cup shredded cheese optional
• 3 green onions sliced into thin rounds

Equipment

• Large skillet or frying pan
• Wooden spoon
• Knife and cutting board
• Measuring spoons

Method

 

Cooking Instructions:

1. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced Vidalia onion and red bell pepper. Sauté for about 5 minutes or until the onions become translucent and the peppers are tender.
2. Add the diced chicken breast to the skillet. Season with paprika, cardamom, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
3. Once the chicken is nearly cooked, add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
4. Stir in the cooked rice, broccoli florets, and water. Mix everything well, ensuring the rice is evenly distributed.
5. Cover the skillet and let it simmer for about 5-7 minutes. This will help the broccoli steam and the flavors meld together beautifully.
6. If desired, sprinkle shredded cheese over the top and cover again until the cheese is melted and bubbly. Finally, garnish with sliced green onions before serving.

Notes

• Most ingredients are pantry staples.
• Use leftover chicken or vegetables to save time.
• Feel free to swap out vegetables based on what you have on hand.