One-Pan Chicken and Vegetable Rice Skillet
A colorful and simple one-pan meal combining tender chicken, fresh vegetables, and fluffy rice that kids and adults both enjoy. This general-inspired one pot ready in about 35 minutes pairs boneless skinless chicken thighs, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 medium, diced carrot
- 1/2 cup frozen peas
- 1 medium, diced yellow bell pepper
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1 small, diced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces and cook for 5-6 minutes until golden brown on all sides but not fully cooked through.
- Step 2: Add 1 small diced onion and 3 minced garlic cloves to the skillet, sauté for 2-3 minutes until fragrant and translucent.
- Step 3: Stir in 1 cup long grain white rice, 1 diced medium carrot, and 1 diced yellow bell pepper, cooking for 1 minute to toast the rice lightly.
- Step 4: Pour in 2 cups chicken broth, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Bring to a boil, then reduce heat to low and cover.
- Step 5: Simmer covered for 15 minutes, then stir in 1/2 cup frozen peas. Cover again and cook for an additional 5 minutes until rice is tender and chicken is cooked through.
- Step 6: Fluff the rice with a fork and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Vegetable Rice Skillet take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Chicken and Vegetable Rice Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in One-Pan Chicken and Vegetable Rice Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken and Vegetable Rice Skillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Chicken and Vegetable Rice Skillet?
General one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
