This Chicken, Rice and Vegetable Skillet is an easy chicken recipe and the perfect one-skillet dinner. A deliciously seasoned bed of rice full of chicken pieces, veggies, and so much flavor!
This recipe was originally published on June 6, 2014, and updated with new photos and content on March 2, 2018.
AN EASY ONE SKILLET CHICKEN DINNER IDEA
This Chicken, Rice and Vegetable Skillet recipe can be on the table in 30 minutes, prepared with chicken, rice, peppers and tomatoes.
Me and this whole ONE POT MEALS thing… it’s out of control.
I found some raw cubed chicken in the back of my freezer, leftover from that Jambalaya, so I decided to remake this old time favorite for us and share it again with you. I added some veggies in here for some color, more flavor, and texture. Best part, always, is that everything cooks in the same skillet for better flavor and less cleanup. It’s your main dish and your side dish in just one pan. HIGH-FIVE!
Therefore! I am going to make you skip the movies AND the Olive Garden tonight because you are going to make this Chicken, Rice and Vegetable Skillet for din din. M’kay?
Real talk? I haven’t gone to the movie theater in over 2 years. Prior to that, it was 4 years.
I’m SO not a movie goer. I just can’t get into it. AND it’s 2 hours of my life wasted on watching some director’s fantasy and/or wild imagination…
Now, gimme a documentary, or some other real life/true story stuff, and I am all over that! Not those “based” on a true story – no – I want THE story. Know what I mean?
BUT, I wish I could make this Chicken Skillet for YOU. I really do. It’s SO GOOD!!
HOW TO MAKE CHICKEN AND RICE WITH VEGGIES
All sorta things are happening in here. We have rice, chicken, veggies, more rice… and it all happens in one skillet.
- We will first brown some chicken pieces, then add in diced onions and peppers.
- Some water and sour cream (you can use yogurt) will be added in, as well as seasonings, rice, and tomatoes.
- When all of that comes to a boil, we’ll lower the heat, cover the pan, and cook it all for about 7 minutes, or until all the liquid is absorbed.
- A stir of shredded cheese (optional) and some green onions is all you will need to finish it off.
RECIPE NOTES
I have made this recipe with both, white minute rice and brown minute rice, and the cooking time was the same for both. The brown rice added more flavor, but it was a tad bit mushier than the white minute rice. Just a tad! Nothing to worry about.
Honestly, these days it seems that the only way I am capable of preparing dinner is if it all takes place in one pan. Chicken also has to be present, and some cheese. Carbs are also welcome… now I’m thinking about bread rolls and steak. Me hungry.
As I said earlier, all you have to do here is throw some stuff in a skillet and eat it. I don’t even bother putting it on a plate. I just stand above the stove and “taste-test” for, like, ever! It’s THAT good. Trust me. Make it and you’ll see.
Happy Weekend!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Chicken, Rice and Vegetable Skillet
Ingredients
- 2 tablespoons olive oil
- 4 chicken breast halves , cubed
- 2 white onions , sliced
- 1 bell pepper , diced
- 3 sprigs fresh thyme , leaves only
- salt and fresh ground pepper , to taste
- 3 garlic cloves , minced
- 1 1/4 cups water
- 1 1/2 cups uncooked instant rice (brown rice or white rice)
- 1/2 cup light sour cream (you can also use yogurt)
- 1 large tomato , diced
- 1/2 teaspoon sweet paprika
- 1 cup reduced fat shredded monterey jack cheese (optional)
- 2 green onions , sliced (optional)
- parsley , for garnish
Instructions
- Heat olive oil in a large non-stick skillet over medium-high heat. (I used a 12-inch cast iron skillet)
- Add cubed chicken pieces; cook until browned on all sides, about 3 minutes.
- Add onions and peppers.
- Season with salt, ground pepper, and fresh thyme leaves.
- Continue to cook, stirring occasionally, until vegetables are tender; about 6 minutes.
- Stir in garlic, water, rice, and sour cream; stir until well blended.
- Bring mixture to a boil.
- Add tomatoes and season with paprika.
- Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
- Remove from heat; stir in cheese and garnish with green onions and parsley.
- Taste for seasonings and adjust accordingly.
- Serve.
- OPTIONAL: For a browned, crusty top, you can pop the skillet under the broiler for a minute or 2.
Notes
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Gluten Free
Keto
Beef
I love this for dinner! I have to make it this for our family soon!
This skillet meal looks so easy and delicious! I Can’t wait to try it out!
What a fantastic looking skillet meal! Love how easy this is to make.
Adding this into the rotation. Our weeks have been flying by and this looks like the perfect way to get a delicious dinner on the table.
This looks fabulous and perfect for busy weeknights!
I just love how quickly this can be on the dinner table! Looks delicious. 🙂
Can’t go wrong with a complete meal in a skillet!!
I made this but replaced the chicken with haddock and hake and left out the cheese. It is a family favourite now.
i just made this for dinner… i might say it was a BIG HIT in my family… I will most definitely make it again very soon! thank u
Just tried this with 2C leftovers from Rotisserie chicken. I held the tomato (my husband is allergic), made a couple passes over the pan with chicken/pountry seasoning and added a bag of broccoli I steamed at the end, after adding the Jack cheese, when I realized I didn’t have the chives I thought I had and wanted some more color.
My husband and I loved it. Eldest daughter, 7, did, too. Youngest daughter, 6, begrudgingly complimented it even though she was skeptical about the orange pepper (and I didn’t tell her about the cheese, or she wouldn’t have eaten it). We enjoyed the different flavors playing off one another.
I made this recipe this recipe yesterday…and it was superb and good!!! tank you for this recipe!!!:):):):):):):)
Wonderful! The family loved it.
Made this Chicken, Rice and Vegetable Skillet tonight…It was really good! Next time I think I will add another chicken breast and more peppers!
Made this for dinner this evening. So easy, so good, and just a few dishes! Thanks for this recipe.
Hi Leslie!!
I am SO happy to hear that you enjoyed it!! Thank you so much!
I’m craving this right now! I love dishes like this that come together so easily and all in one pot….pinning and, if I can make it to the store today, making for dinner tonight! Oh, and I’m with you…I cannot sit still long enough to watch a movie…well, unless George Clooney is involved! 😉
Aaaaah George… 😀 I just watch “Roseanne” reruns when I want to see more of Georgie! 😉 Thank you, Caroline!! xo
I am all about the skillet meal, this looks so good!
Love this meal, and one pot is even better. No to movies and yes to real housewives lol.
This looks very similar to mom’s rice pilaf with chicken.She just doesn’t use cream or cheese in it. sounds really intriguing! Will give it a try and surprise mom!
Hi Zerrin!! Yep, my mom also makes this, but without the cheese and sour cream. She calls my version, “Americanized” rice pilaf. 😀 Thanks, Zerrin! xo
I make rice and veggies dinners so often during summer! We just love them! Pinning!
I love one pot meals! They just make life easier.
Love the 1990s shout-out!! 😀
This skillet looks wonderful; I may forgo my usual cereal-for-dinner routine.
First of all, I could eat this literally every day. Love it! As far as movies go, we are the same way! I can’t stand sitting in a theatre, amongst tons of people I don’t know, wasting hours of my life. If I hear about how good the film is, I will gladly rent the movie someday, and will likely still fall asleep to it on my couch. Have a great weekend!