Chicken Rice and Vegetable Skillet

Chicken, Rice and Vegetable Skillet – Deliciously seasoned bed of rice chock-full of chicken pieces, veggies, and so much flavor! Everything you need for a delicious dinner made in just one skillet!

Chicken, Rice and Vegetable Skillet is a one-skillet dinner that 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.

This recipe was originally published on June 6, 2014, and updated with new photos and content on March 2, 2018.

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.

JUST A NOTE…

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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4 from 1 vote

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Chicken, Rice and Vegetable Skillet

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Deliciously seasoned bed of rice chock-full of chicken pieces, veggies, and so much flavor! Everything you need for a delicious dinner made in just one skillet!

Course: Dinner

Cuisine: American

Servings: 4 servings

Calories: 469 kcal

Author: Katerina | Diethood

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

1. Heat olive oil in a large non-stick skillet over medium-high heat. (I used a 12-inch cast iron skillet)

2. Add cubed chicken pieces; cook until browned on all sides, about 3 minutes.

3. Add onions and peppers.
4. Season with salt, ground pepper, and fresh thyme leaves.
5. Continue to cook, stirring occasionally, until vegetables are tender; about 6 minutes.
6. Stir in garlic, water, rice, and sour cream; stir until well blended.
7. Bring mixture to a boil.
8. Add tomatoes and season with paprika.
9. Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
10. Remove from heat; stir in cheese and garnish with green onions and parsley.

11. Taste for seasonings and adjust accordingly.

12. Serve.

13. OPTIONAL: For a browned, crusty top, you can pop the skillet under the broiler for a minute or 2.

Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SmartPoints: 11

Nutrition Facts

Chicken, Rice and Vegetable Skillet

Amount Per Serving

Calories 469 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 8g 40%

Cholesterol 89mg 30%

Sodium 284mg 12%

Potassium 640mg 18%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 4g

Protein 30g 60%

Vitamin A 34.9%

Vitamin C 61.3%

Calcium 29%

Iron 17.5%

* Percent Daily Values are based on a 2000 calorie diet.

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• Chicken and Vegetables Pasta Bake
• Saucy Chicken
• General Tso’s Chicken
• Southwestern Taco Skillet

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