Easy Skillet Chicken and Rice

This chicken and rice skillet dinner is a hearty, one-pan meal that brings comfort and warmth to the table. Tender, golden-browned chicken is simmered with fluffy flavorful rice, that meld together beautifully. It’s a wholesome, nourishing dish that feels homey and satisfying – perfect for a cozy family meal.

Chicken and rice skillet dishes have roots in many culinary traditions around the world, each reflecting local ingredients and cooking styles. At its core, the dish – combining tender chicken with seasoned rice cooked together in one pan – developed as a practical, flavorful way to make a complete meal using minimal tools.

In Spain, this concept appears in paella: in Latin America, it’s arroz con pollo; in the American South, versions like chicken bog or chicken pilaf emerged. Over time, the skillet method became popular in home kitchens for its simplicity and comfort – easy to prepare, economical, and deeply satisfying. The modern chicken and rice skillet blends these influences, celebrating global tradition in a familiar, one-pan dinner.

When my kids were little their taste buds were not fully developed. So I wanted a recipe that was easy to make, used only one pan for easy clean up and yet would satisfy not only their pallets but my husband and mine as well. That’s when I developed this recipe and have been making it for years. This recipe uses only 5 ingredients. All of which you probably already have in your pantry.

While I happen to like using chicken thighs for this recipe, you can substitute chicken breasts. Chicken thighs tend to be more moist than breasts and in my opinion work better when the cooking method involves stove top or oven baked. Chicken breasts work best for slow cooker meals where the chicken will be shredded.

• Skillet with a lid.

• Boneless skinless thighs or chicken breasts (about 1 pound)
• Chicken broth (homemade chicken broth is more flavorful and healthier but store bought will work too.)
• 1 box (about 6 ounces) chicken flavored rice mix (any brand)
• 1 cup frozen peas
• 1 cup shredded Monterey Jack cheese (Romano cheese can be substituted)

• Rinse and pat dry the chicken.
• Heat oil in a large skillet over medium high heat.
• Add chicken to skillet. Cook 10 to 15 minutes until both sides are lightly browned.

• Removed chicken from skillet and set aside.
• Add broth, rice mix (include spice packet), and peas; mix well. Bring to a boil.
• Add chicken. Cover; reduce heat and simmer 10 to 15 minutes or rice is fully cooked and chicken is no longer pink. (Chicken is done when a food thermometer reads 165 degrees or higher.)

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Easy Skillet Chicken and Rice

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: One Pan Meal, Chicken, Kid FriendlyCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

This chicken and rice skillet dinner is a hearty, one-pan meal that brings comfort and warmth to the table. Tender, golden-browned chicken is simmered with fluffy flavorful rice, that meld together beautifully. It’s a wholesome, nourishing dish that feels homey and satisfying – perfect for a cozy family meal.

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Ingredients

• 1 Tablespoon Extra Virgin Olive oil (or canola oil)

• 4-6 boneless chicken thighs (can substitute breasts)

• 1 box (about 6 ounces) chicken flavored rice mix

• 2 cups chicken broth (use the amount the rice box recommends)

• 1 cup frozen peas (thawing is not needed)

• 1 cup Monterey Jack cheese, grated

• Salt and pepper to taste.

Directions

• Rinse and pat dry chicken. Heat oil in a large skillet over medium high heat. Add chicken; cook 10 to 15 minutes or until lightly browned on both sides.
• Removed chicken from the skillet and set aside.
• Add broth, rice mix (include spice packet), and peas; mix well. Bring to a boil.
• Add chicken. Cover; reduce heat and simmer 10 to 15 minutes or rice is fully cooked and chicken is no longer pink. (Chicken is done when a food thermometer reads 165 degrees or higher.)
• Remove from heat. Sprinkle with cheese; let stand covered 5 minutes or until liquid is absorbed and cheese is melted.

Notes

• We prefer chicken thighs to chicken breast for this recipe. Breast are great for slow cooker recipes where the chicken is shredded. But thighs work better for dishes like this one. They are moister and cook quickly.
• Be sure to check the directions on the rice mix box. All boxes (and therefore rice) are not cooked for the same amount of time and need the same amount of liquid.
• While home made chicken broth is healthier for you (no preservatives), store brought broth can be used as well. I recommend you purchase organic if your budget will allow.

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