AmericanLunch

Recipe Story

origins & traditions

This hearty Chicken and Vegetable Skillet with Rice embodies the essence of American home cooking, bringing together protein-rich chicken breast, nutritious vegetables, and perfectly cooked rice in one convenient pan. The dish features a savory blend of onions, bell peppers, carrots, and broccoli that complement the tender chicken while creating a complete, balanced meal. Seasoned with classic herbs and spices, this recipe delivers comfort food satisfaction without the fuss of multiple pots and pans. The one-pot cooking method allows the flavors to meld beautifully while the rice absorbs all the delicious juices from the chicken and vegetables. Perfect for busy weeknight dinners or casual lunch gatherings, this versatile dish can be customized with your favorite vegetables and is sure to please the whole family. With its combination of lean protein, whole grains, and colorful vegetables, it offers both nutrition and flavor in every bite.

Instructions

step by step

0/13 done

Season chicken breasts with salt, pepper, paprika, and garlic powder on both sides.
Heat olive oil in a large 12-inch skillet over medium-high heat.
Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add diced onions and minced garlic, sauté for 2 minutes until fragrant.
Add diced bell peppers and sliced carrots, cook for 3-4 minutes until slightly softened.
Stir in white rice and coat with the vegetable mixture for 1 minute.
Pour in chicken broth, add thyme, bay leaves, and a pinch of salt and pepper.
Bring to a boil, then reduce heat to low and cover.
Simmer for 15 minutes without lifting the lid.
Add broccoli florets on top of the rice, replace lid and cook for 5 more minutes.
Slice the cooked chicken and return it to the skillet, nestling it into the rice.
Remove from heat, let stand covered for 5 minutes.
Remove bay leaves, fluff rice with a fork, and garnish with fresh parsley before serving.

Chicken and Vegetable Skillet with Rice

4.6 (15)

A wholesome one-pot American comfort meal featuring tender chicken, colorful vegetables, and fluffy rice all cooked together in a single skillet for easy preparation and cleanup.

easy

50 min

4 servings

Ingredients

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Main Protein

600 grams Chicken Breast, cut into portions

Base

1 1/2 cups Rice White, uncooked

Vegetables

2 pieces Bell Peppers, diced
2 pieces Carrots, sliced into rounds
2 cups Broccoli, cut into florets

Aromatics

1 pieces Onions, diced
4 cloves Garlic, minced

Cooking Fat

2 tablespoons Olive Oil

Seasonings

1 teaspoons Paprika
1 teaspoons Thyme, dried
2 pieces Bay Leaves
1 1/2 teaspoons Salt
1/2 teaspoons Black Pepper, freshly ground

Garnish

2 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•Add a squeeze of lemon juice before serving for brightness.

•For meal prep, this dish stores exceptionally well and the flavors actually improve overnight.

•If the rice seems dry during cooking, add a splash more broth.

•For a Mediterranean twist, add olives and feta cheese at the end.

Variations & Substitutions

make it your own

•For extra flavor, use chicken broth instead of water for cooking the rice.

•You can substitute brown rice but increase cooking time to 40 minutes.

•Feel free to swap vegetables based on what you have available - green beans, peas, or zucchini work wonderfully.

Storage & Reheating

keeping it fresh

Storage

Store in an airtight container in the refrigerator for up to 4 days. Separate into individual portions for easy grab-and-go meals. Can be frozen for up to 2 months in freezer-safe containers. Allow to cool completely before storing to prevent condensation.

Reheating

Reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through. Add a tablespoon of water or broth to prevent drying. For stovetop reheating, warm in a covered skillet over medium-low heat for 5-7 minutes, adding a splash of liquid and stirring occasionally. Oven method: cover with foil and reheat at 350°F for 15-20 minutes.