Golden Skillet Chicken and Rice
A delightful one-pan meal featuring tender chicken and fluffy rice, perfect for busy weeknights.
Equipment
- 1 large skillet
- 1 knife for chopping
- 1 cutting board
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 cups chicken broth
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Optional Add-ins
- 1 cup mixed vegetables peas and carrots
- 1/2 teaspoon chili flakes
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Stir in the rice, ensuring it is well coated with the oil and onion mixture. Pour in the chicken broth and bring to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them among the rice. Cover the skillet with a lid and reduce the heat to low.
- Cook for approximately 20 minutes, or until the rice is tender and has absorbed the liquid.
Serving
- Garnish with fresh parsley before serving. This dish pairs wonderfully with a side salad or steamed vegetables.
Storage
- Allow the dish to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet or microwave before serving.
Notes
Pro Tips: Make sure not to overcrowd the pan when browning the chicken. Rinse the rice before cooking to remove excess starch. Adjust the heat to maintain a gentle simmer.
Ingredient Substitutions: Substitute chicken thighs for chicken breasts for a juicier result. Use vegetable broth instead of chicken broth for a vegetarian version.
How to Serve: Serve hot, garnished with parsley. Pair with a fresh salad or steamed vegetables.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days. Reheat before serving.
Make-Ahead Tips: Prepare the chicken and rice mixture in advance and refrigerate. Cook when ready to serve.
Ingredient Substitutions: Substitute chicken thighs for chicken breasts for a juicier result. Use vegetable broth instead of chicken broth for a vegetarian version.
How to Serve: Serve hot, garnished with parsley. Pair with a fresh salad or steamed vegetables.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days. Reheat before serving.
Make-Ahead Tips: Prepare the chicken and rice mixture in advance and refrigerate. Cook when ready to serve.