This chicken and rice recipe is an easy, comforting meal that can be anytime of the year. It's made in one pan, minimal ingredients and done in less than 40 minutes!
Adding to my growing list of one pan recipes!
Just when you think dinner couldn't get any better I show up with another one pan dinner recipe for you! This skillet chicken and rice recipe is a household favorite— not just for its flavor, but its ease.
Why You'll Love This Skillet Chicken and Rice
- It's made in one pan
- There's minimal work
- Done in under 40 minutes
- Comforting
- Incredibly flavorful
- A recipe the family with love
Skillet Chicken and Rice Ingredients
- Chicken: You can use any type of chicken. I typically always have chicken breast on hand so that's what I used. You want them in like-size pieces for even cooking.
- Rice: Long grain white rice works best for this recipe, but if you substitute let me know!
- Chicken Stock: Using chicken stock provides the most flavor.
- Heavy Cream: For the creaminess, it's best to use heavy cream. Though you can substitute with other types of milk, if needed.
- Peas: We love peas in my house, but if you don't, you can substitute with another vegetable. Depending on the vegetable, you may need to add it sooner since peas cook very quick!
- Spices: We're using a combination of salt, pepper and garlic powder. Simple but provides the perfect flavor.
How To Make This Skillet Chicken and Rice Recipe
- Brown the Chicken: In a large skillet over medium-high heat, cook the chicken until browned— this guarantees maximum flavor. The chicken won't be cooked through but no worries, it'll finish cooking later. Remove it from the skillet and set aside.
- Toast the Rice: Toss the rice into the skillet and let it toast for about 3 minutes.
- Add the Liquid & Spices: Stir in the liquid and spices— this will help get the brown bits from the chicken up from the bottom.
- Add the Chicken: Stir in the chicken. Place a lid on the skillet and let it cook for 25 minutes, stirring occasionally to ensure that the rice doesn't stick to the bottom.
- Stir in the Peas: Around 20 minutes, stir in the peas.
2 Tips For The Best Result
- Browning: When you brown the chicken it creates a crust on the chicken and leaves little bits on the bottom of the pan— AKA: flavor!
- Toasting: I always toast rice prior to cooking. I find it adds another layer of flavor.
This is the dinner recipe that keeps on giving because I've been eating the leftovers for lunch for the past few days.
PS. Win a dutch oven (perfect for this recipe— lots of others too!) over on my Instagram through Nov 11th!
Easy Skillet Chicken and Rice Recipe (with Peas)
Description
This chicken and rice recipe is an easy, comforting meal that can be anytime of the year. It's made in one pan, minimal ingredients and done in less than 40 minutes!
Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast (or thighs), cut into like-size pieces
- 1 and 1/2 cup rice
- 3 cups low sodium chicken broth
- 1 cup heavy cream
- 2 cups frozen peas
- 2 teaspoons salt, divided
- 1 and 1/2 teaspoons freshly ground black pepper, divided
- 1 teaspoon garlic powder, divided
Instructions
- Heat a large skillet, like this one, over medium-high heat. Add the olive oil— allow the oil to get hot.
- Meanwhile, to a small bowl, add the chicken and half of the salt, pepper, and garlic powder. Stir together, then add to the hot skillet. Cook the chicken for 5 minutes until browned. The chicken will not be cooked through, that's OK! Remove from the skillet and set aside.
- Add the rice into the skillet and let it toast for about 3 minutes. Then, add the chicken broth, heavy cream and remaining salt, pepper, and garlic powder. Stir together— this will help get the brown bits from the chicken up from the bottom. Stir in the chicken. Place a lid on the skillet and let it cook for 25 minutes, stirring occasionally to ensure that the rice doesn't stick to the bottom. Around 20 minutes, stir in the peas.
- Serve immediately. Garnish with parsley, if desired. Leftovers stay fresh for up to 1 week in the refrigerator.
Notes
- Make Ahead Instructions: Leftovers stay fresh in the refrigerator for up to 1 week. This can be fully pre-made and frozen for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator, then heat as desired.
- Chicken: You can use any type of chicken. I typically always have chicken breast on hand so that's what I used. You want them in like-size pieces for even cooking.
- Rice: Long grain white rice works best for this recipe, but if you substitute let me know!
- Chicken Stock: Using chicken stock provides the most flavor.
- Heavy Cream: For the creaminess, it's best to use heavy cream. Though you can substitute with other types of milk, if needed.
- Peas: We love peas in my house, but if you don't, you can substitute with another vegetable. Depending on the vegetable, you may need to add it sooner since peas cook very quick!
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
Tagged in: casserole, chicken, rice
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