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This one pan chicken and rice recipe is a quick and easy dinner made with simple ingredients in 30 minutes. This delicious meal is a family favorite perfect for busy weeknights!
Easy Skillet Chicken and Rice
I make this easy recipe for one pan chicken and rice whenever I need a delicious homemade dinner on the table in minutes. You get a bite of tender chicken with flavorful rice and veggies in every bite! This one pot meal comes together quickly with minimal prep, and my family absolutely loves it. But, the best part is you only have one pan to wash! I like to throw in frozen vegetables to make this a complete meal. You can serve broccoli or green beans on the side if you prefer. If you love skillet meals, try this easy skillet lasagna.
Ingredients Needed
Here’s what you need to make this easy dinner. Full amounts and directions are in the printable recipe card below.
- Boneless skinless chicken breasts — I look for smaller chicken pieces so that they cook quickly. You can also slice larger ones in half or use chicken tenders. If you prefer dark meat, sub chicken thighs.
- Instant rice — The key to getting this dinner done in less than 30 minutes is using instant or parboiled rice — in this case, Minute Rice. Any brand is fine. If you only have long grained white rice, you will need a little more liquid and more time for cooking.
- Chicken broth — Adds delicious flavor. You can sub water for the broth.
- Peas — or your favorite frozen veggies
- Butter — adds flavor and helps thicken the liquid. You will also need a little oil or more butter for browning the chicken.
- Seasonings — sea salt, black pepper, garlic powder, onion powder, paprika and dried parsley. You can sub Herbes de Provence or Italian seasoning for the parsley.
How to Make One Pan Chicken and Rice
First, you season the chicken and brown it in a little oil or butter in a large skillet. I use my 12-inch cast iron skillet for this. Then, remove the chicken to a clean platter. Add the rice — I like to stir it for a minute or two to add a little more flavor, but this is optional. Add the broth, peas, butter and seasonings. Then, return the chicken to the skillet, cover, and let the rice mixture simmer until the rice and chicken are fully cooked and the liquid is mostly absorbed.
Storage and Reheating
Store leftovers in an airtight container in your refrigerator for 3-4 days. You can reheat leftovers in the microwave or on the stovetop. This is a great dish to freeze for up to 3 months — it thaws easily and reheats well.
Helpful Tips
Smaller pieces cook faster. You may want to slice larger, thicker pieces of chicken in half. You can also cut up the chicken into bite sized pieces for easier serving.
Make sure you are using instant rice or parboiled and not uncooked long grain rice, as the cooking time and liquid amount will be different.
Sprinkle a little chopped fresh parsley and shredded Parmesan cheese over the dish before serving for added flavor, if desired.
More Easy One Pot Chicken Recipes
If you like this chicken dinner, try my chicken casserole with broccoli or chicken mac or creamy chicken pasta next!
One Pan Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds chicken breasts 4-5 small ones
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 cups instant rice uncooked
- 2 cups chicken broth or water
- 1 ½ cups frozen peas
- 1 tablespoon butter
Instructions
- Season both sides of the chicken with half of the spice mixture. Alternately, you can season while cooking.
- Heat the olive oil in a large skillet, then add chicken, and cook on medium-high heat until brown on both sides. Remove to a clean plate, and cover with foil
- Add rice to the skillet, then stir in the chicken broth, peas, butter and remaining seasonings
- Bring to a boil, then reduce heat to simmer
- Place chicken back in skillet, cover, and cook on low heat until rice and chicken are fully cooked, and most of the liquid has been absorbed, about 5 minutes. Chicken should be 165℉, according to an instant-read thermometer
- Fluff rice with fork or serving spoon, then serve
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is the easiest and most tasteful chicken recipe I have done in a long time. Had all of the ingredients on hand. The whole family loved it.
That’s great, Candice. Thanks for the wonderful review!