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One-Pan Savory Chicken & Rice Delight is a wholesome and satisfying dish that makes for an ideal weeknight meal. With its combination of tender chicken, fluffy rice, and colorful vegetables, this recipe not only nourishes the body but also pleases the palate. The convenience of one-pan cooking is a major highlight, as it significantly simplifies meal prep and cleanup. This dish strikes the perfect balance of flavors and nutrients, making it a go-to option for busy families and health-conscious individuals alike.

Savory Chicken and Rice Skillet Dinner

Discover the joy of easy cooking with this One-Pan Savory Chicken & Rice Delight! Perfect for busy weeknights, this delicious recipe combines tender chicken, fluffy rice, and colorful veggies—all made in one pan for effortless prep and cleanup. Infused with aromatic spices like paprika and oregano, this dish is not just flavorful but also packed with nutrients. Enjoy a wholesome, satisfying meal that brings the entire family to the table. Try it tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup bell peppers (mixed colors), diced

1 cup frozen peas

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prep the Chicken: In a bowl, season the diced chicken thighs with salt, pepper, paprika, oregano, and cumin. Toss well to ensure the chicken is evenly coated.

    Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, stirring frequently until the onion is translucent, about 3-4 minutes.

      Brown the Chicken: Add the seasoned chicken to the skillet. Cook for 5-6 minutes, stirring occasionally until the chicken is browned and cooked through.

        Add Vegetables: Stir in the diced bell peppers and cook for an additional 3-4 minutes until the peppers are tender.

          Cook the Rice: Add the rice to the skillet, stirring to coat it in the oil and juices. Pour in the chicken broth and bring it to a gentle boil.

            Simmer: Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 18-20 minutes or until the rice is cooked and has absorbed all the liquid. Make sure to check occasionally to ensure the rice doesn’t stick.

              Add Peas: Once the rice is cooked, gently fold in the frozen peas, cover the skillet again, and let it sit for an additional 2-3 minutes to warm the peas through.

                Serve: Fluff the mixture with a fork, taste and adjust seasoning if necessary. Garnish with chopped parsley and serve with lemon wedges on the side for an extra zing!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings