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One-Pot Skillet Chicken and Rice for Easy Dinners
Youssef Hb

One-Pot Skillet Chicken and Rice

This comforting one-pot skillet chicken and rice is the ultimate solution for busy weeknights, offering a balanced, flavorful meal with minimal cleanup. By searing tender chicken breast and simmering it with aromatic herbs and long-grain rice in a savory stock, you achieve a creamy, restaurant-quality texture right in your own kitchen. This simple, reliable recipe provides a perfect hearty dinner that is easily customizable to your family's preferences, ensuring that every bite is packed with savory goodness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American Comfort
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast, sliced 1/2-inch thick
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 1/2 cups long-grain white rice, rinsed
  • 3 to 4 cups low-sodium chicken stock
  • 1 cup frozen peas
  • Freshly chopped parsley for garnish

Method
 

  1. Season the sliced chicken breast thoroughly with salt and pepper.
  2. Heat the olive oil in a large 12-inch skillet over medium-high heat.
  3. Add the chicken pieces and sear for 3 minutes per side until golden brown.
  4. Remove the chicken from the skillet and set it aside.
  5. In the same skillet, sauté the onion until translucent, then add the garlic, oregano, and basil, cooking for 1 minute until fragrant.
  6. Stir in the rice and toast lightly for 1-2 minutes.
  7. Pour in the chicken stock, scraping the bottom of the pan to release any browned bits.
  8. Return the chicken and any accumulated juices to the skillet.
  9. Bring to a simmer, cover, and reduce heat to low, cooking for 15-20 minutes until the liquid is absorbed and rice is tender.
  10. Stir in the frozen peas and cook for 2 minutes until warmed through.
  11. Garnish with fresh parsley and serve warm.

Notes

Ensure you rinse the rice thoroughly to remove excess starch if you prefer a less creamy result. You can substitute frozen peas with other vegetables like diced carrots or bell peppers. Store leftovers in an airtight container for up to 3 days.