Chicken And Rice Skillet Recipe

There’s something timeless and comforting about a warm plate of chicken and rice. It’s the kind of meal that brings everyone together, whether it’s a weeknight dinner or a cozy weekend feast. This recipe combines tender, juicy chicken with fluffy, flavorful rice to create a dish that’s as satisfying as it is simple.

As the weather cools down, there’s nothing like the aroma of a hearty meal simmering on the stove. This chicken and rice recipe is perfect for busy families, meal preppers, or anyone who loves classic comfort food with a twist. Plus, it’s made with ingredients you probably already have in your pantry, making it both convenient and budget-friendly.

What makes this recipe truly special is its versatility. You can customize it to suit your taste or dietary preferences by adding vegetables, spices, or even a squeeze of fresh lemon for brightness. Whether you’re cooking for one or a crowd, this chicken and rice recipe is guaranteed to become a staple in your kitchen.

Why You’ll Love This Recipe

• Simple and Quick: With just a few ingredients and minimal prep time, this recipe is perfect for busy days.
• Flavor-Packed: Each bite is infused with a delicious blend of spices, herbs, and natural juices from the chicken.
• One-Pot Wonder: Less cleanup means more time to relax and enjoy your meal.
• Versatile: Swap out ingredients to make it your own or use what you have on hand.
• Kid-Friendly: Even picky eaters will fall in love with this wholesome, satisfying dish.

Ingredient List

For the Chicken:

• 6 bone-in, skin-on chicken thighs (approximately 1.5 lbs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth (low sodium preferred)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 tablespoon butter

Optional Add-Ins:

• 1 cup frozen peas or diced carrots
• ½ cup sliced mushrooms
• Juice of half a lemon for garnish
• Fresh parsley, chopped, for garnish

Kitchen Tools Needed

• Large skillet or Dutch oven with a lid
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Small bowl (for seasoning mix)
• Tongs (for handling chicken)

Cooking Instructions

1. Prepare the Chicken:
   • Pat the chicken thighs dry with a paper towel.
   • Season them on both sides with salt, pepper, paprika, and garlic powder.
2. Sear the Chicken:
   • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
   • Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
   • Flip and sear the other side for 3-4 minutes.
   • Remove the chicken and set aside.
3. Sauté the Aromatics:
   • In the same skillet, add butter and let it melt.
   • Add the chopped onion and cook until softened about 2-3 minutes.
   • Stir in the minced garlic, thyme, and parsley, and cook for an additional minute until fragrant.
4. Toast the Rice:
   • Add the rice to the skillet and stir to coat it in the butter and aromatics.
   • Cook for 1-2 minutes, allowing the rice to lightly toast.
5. Add Broth and Simmer:
   • Pour in the chicken broth and stir well.
   • Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
   • Bring the mixture to a gentle simmer.
6. Cook the Rice and Chicken:
   • Cover the skillet with a lid and reduce the heat to low.
   • Let it cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).
7. Optional Add-Ins:
   • If using vegetables like peas or carrots, stir them in during the last 5 minutes of cooking.
   • Cover and let them steam with the rice.
8. Finish and Serve:
   • Remove the skillet from heat and let it rest, covered, for 5 minutes.
   • Garnish with fresh parsley and a squeeze of lemon juice if desired.
   • Serve warm and enjoy!

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Tips and Tricks for Success

• Choose the Right Rice: Long-grain white rice works best for this recipe as it stays fluffy and absorbs the flavors perfectly. Avoid using instant rice or short-grain varieties.
• Don’t Skip the Sear: Browning the chicken adds a depth of flavor and locks in juices. Make sure the skillet is hot enough before adding the chicken.
• Monitor the Liquid: If the rice seems dry during cooking, add a splash of hot water or broth to keep it moist.
• Let It Rest: Allowing the dish to rest for a few minutes after cooking helps the flavors meld together.
• Double the Recipe: This dish reheats beautifully, making it an excellent option for meal prep or leftovers.
• Customize the Veggies: Feel free to experiment with your favorite vegetables or even throw in some chopped greens like spinach towards the end of cooking.

Ingredient Substitutions and Variations

• Chicken: You can use boneless, skinless chicken breasts or thighs if you prefer. Cooking time may vary slightly.

• Rice: Brown rice can be used, but you’ll need to increase the cooking time and liquid slightly. Quinoa or cauliflower rice can also be substituted for a healthier option.

• Spices: Swap out the paprika and garlic powder for curry powder, Cajun seasoning, or even a pinch of saffron for a unique twist.Vegetables: Add bell peppers, zucchini, or spinach for extra nutrients. Frozen mixed vegetables work great in a pinch.

• Broth: Vegetable broth can be used instead of chicken broth for a vegetarian version (if using plant-based chicken alternatives).

• Dairy-Free: Replace the butter with olive oil or a dairy-free alternative.

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Serving Suggestions

• As a Main Dish: Serve with a simple green salad dressed with lemon vinaigrette for a balanced meal.

• With Bread: Pair with warm crusty bread or garlic bread to soak up the flavorful juices.

• Family Style: Place the skillet on the table and let everyone serve themselves for a casual, comforting dinner.

• Garnishes: Top with fresh herbs like parsley, cilantro, or dill. A dollop of Greek yogurt or a drizzle of hot sauce can also elevate the dish.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Place cooled chicken and rice in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating:Microwave: Transfer a portion to a microwave-safe dish, cover with a microwave-safe lid, and heat in 1-minute increments until warmed through.

• Stovetop: Add a splash of water or broth to a skillet, cover, and reheat over low heat until hot.

FAQ

1. Can I make this recipe ahead of time?

Yes! This dish reheats beautifully and is perfect for meal prep. Prepare it up to 2 days in advance and store in the refrigerator. Reheat before serving.

2. Can I use a different type of meat?

Absolutely. This recipe works well with turkey, pork chops, or even tofu for a vegetarian option.

3. What if my rice is still hard after cooking?

Add a splash of broth or water, cover, and cook for an additional 5-10 minutes over low heat.

4. How do I prevent my rice from getting mushy?

Use the correct rice-to-liquid ratio and avoid stirring too much during cooking.

5. Can I make this dish spicy?

Yes! Add cayenne pepper, red chili flakes, or a diced jalapeño to the aromatics for some heat.

Did you try this recipe? Let me know in the comments how it turned out!

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