Oh, those crazy weeknights, right? Between soccer practice, homework checks, and just trying to keep the dog out of the recycling bin, I barely have time to boil water, let alone make something wholesome the family will actually finish! That’s why I cling to this Simple Chicken and Rice Skillet like it’s gold. Seriously, this is my absolute emergency dinner—the one I pull out when my brain is completely fried.
The magic? It’s the ultimate one-pan meal. Everything cooks together starting with that simple chicken, then the rice soaks up all the flavor. It cooks in about 30 minutes, there’s almost no cleanup, and somehow, my picky eaters devour it. If you’re searching for the best Easy Weeknight Dinners That Even the Kids Will Eat, you just found your new hero recipe. Trust me, you need this in your rotation!
Why This Simple Chicken and Rice Skillet is a Top Choice for Easy Weeknight Dinners That Even the Kids Will Eat
When I say this skillet is a lifesaver, I really mean it. This isn’t some fancy recipe that looks good but leaves you scrubbing baked-on goo for an hour. Nope! This is exactly what you need when the clock is ticking and everyone is asking what’s for dinner.
For me, the main draw is how ridiculously fast it is and how little mess it creates. It truly stands out as one of the best Easy Weeknight Dinners That Even the Kids Will Eat because it checks all the boxes:
- It’s genuinely a one-pan meal, so cleanup is a breeze.
- It’s ready in about 40 minutes flat from start to finish.
- The mild flavors are always a huge hit at my dinner table.
If you’re looking to reclaim your evening sanity, this recipe is your ticket!
Gathering Your Ingredients for Easy Weeknight Dinners That Even the Kids Will Eat
One of the reasons this Simple Chicken and Rice Skillet moves to the top of my must-make list for Easy Weeknight Dinners That Even the Kids Will Eat is because I already have most of this stuff stocked! Getting your ingredients ready is the real secret to keeping that 40-minute promise. You don’t want to be scrambling for the spices while the chicken burns, right?
Make sure you have everything measured out before you even turn on the stove. If you want to see some good tips on prepping ahead, check out my guide on ingredient prep and temperature essentials.
Main Components
These are the things that make up the bulk of our meal. Keep an eye on that chicken—dicing early makes a huge difference in cooking speed!
- One whole pound of boneless, skinless chicken breasts, which you’ll want to cut into nice even 1-inch pieces.
- One cup of uncooked white rice—we always use long grain for this.
- Two full cups of chicken broth. This is the liquid gold that cooks the rice!
- One cup of frozen mixed vegetables. I almost always use the standard peas, carrots, and corn blend; it’s a classic for a reason!
Essential Seasoning Blend
Don’t skip seasoning the chicken before the rice goes in! It layers the flavor so much better than just dumping spices on top later.
- One teaspoon of garlic powder.
- Half a teaspoon of onion powder.
- Half a teaspoon of salt, or just a little pinch more if your family likes things salty.
- A quarter teaspoon of black pepper.
- And one tablespoon of good olive oil to get things started in the skillet.
Essential Equipment for This Easy Weeknight Dinners That Even the Kids Will Eat Recipe
See, this is where the magic of one-pan dinners really shines through! You don’t need whisks, mixers, or five different pots simmering on the stove. For this Simple Chicken and Rice Skillet—one of my absolute favorite Easy Weeknight Dinners That Even the Kids Will Eat—we only pull out two main tools, which makes unloading the dishwasher so much faster the next morning.
You really only need the bare minimum tools for this recipe to come together perfectly, which is exactly what I look for on a Tuesday night when I’m feeling rushed.
- You absolutely must have a Large skillet with a tight-fitting lid. I prefer one that’s 10 or 12 inches across, deep enough to hold the liquid without it boiling over. When that lid goes on for the simmer time, it locks in all the steam needed to cook that rice just right!
- Next up, you need a simple Cutting board. This is just for chopping up those chicken breasts into uniform, bite-sized pieces so they cook evenly when we brown them at the start.
That’s it! No fancy gadgets needed here, just good old straightforward cooking tools.
Step-by-Step Instructions for Your Quick Dinner
Okay, let’s get this show on the road, because dinner needs to be on the table soon! The beauty of this recipe is that we build all the flavor right in one spot. Since the first step involves medium-high heat, it’s like we are preheating automatically while we work! It flows so smoothly, which is why I love directing traffic in the kitchen. You can check out how I structure my faster recipes in my foolproof guide.
Browning the Chicken and Seasoning
First things first: grab that large skillet and drizzle in the tablespoon of olive oil. Turn the heat up to medium-high. Once that oil is shimmering a bit—you’ll know it’s ready—toss in your diced chicken pieces. We aren’t trying to cook them completely through right now, just get a nice, golden-brown color on all sides, which usually takes me about five minutes. That color equals flavor, so don’t rush it!
Once the chicken looks nicely seared, sprinkle everything over the top: the garlic powder, onion powder, salt, and pepper. Give it a quick stir so those spices coat the chicken beautifully.
Simmering the Rice Base
Now things get easy! Dump in your cup of uncooked white rice and those two full cups of cold chicken broth. Give it a good stir to make sure the rice isn’t sticking to the bottom after being tossed with the chicken. Bring this whole mixture up to a rolling boil; you’ll see those bubbles start popping everywhere!
The most important part comes next: Reduce the heat immediately, like turning it way down low, put that lid on tight, and set your timer for exactly 15 minutes. Do not peek! I repeat, do not lift that lid for any reason during this time, or the steam escapes and cooks the rice unevenly. Patience is key here!
Finishing with Vegetables and Resting
When that 15 minutes are up, it’s okay to take a peek! Remove the lid and quickly stir in the frozen mixed vegetables—no need to thaw them first, they handle the residual heat just fine. Put the lid back on and let this simmer for another five to seven minutes, just until all that broth is gone and the rice is tender when you test it.
Finally, turn off the heat completely. But don’t serve it yet! Take the skillet completely off the hot burner, put the lid back on, and let it just sit there, covered, for five minutes. This resting step lets the meat relax and the rice finish absorbing every last bit of moisture. It makes all the difference, I promise!
Tips for Making This One-Pan Meal One of Your Favorite Easy Weeknight Dinners That Even the Kids Will Eat
Even though this Simple Chicken and Rice Skillet is nearly foolproof, I always have a couple of tricks up my sleeve to make sure it’s absolutely perfect every single time I prepare these Easy Weeknight Dinners That Even the Kids Will Eat. A little tweak here and there takes it from good to legendary in my house!
First, let’s talk about creaminess, because sometimes the kids want something even richer. If you’re aiming for a slightly creamier texture—maybe you’re skipping dessert that night—you can swap out a half-cup of the chicken broth for half a cup of regular milk or even a splash of heavy cream when you add the liquid in. It adds such a cozy mouthfeel!
Also, since we rely on the visual of fully absorbed liquid for doneness, always check your rice during that final stage. If the rice looks tender but there seems to be still a little too much broth, just remove the lid for the last minute or two of cooking. That lets the excess steam evaporate quickly. Using this recipe ensures your family has one of the best Easy Weeknight Dinners That Even the Kids Will Eat!
For more general fast-cooking wisdom, you can always refer to my general guide from my cooking philosophy!
Ingredient Substitutions for Your Easy Weeknight Dinners That Even the Kids Will Eat
I totally get it—sometimes you open the fridge and realize you’re missing exactly what the recipe calls for, or maybe your family just prefers a different ingredient. That’s fine! When we’re talking about Easy Weeknight Dinners That Even the Kids Will Eat, flexibility is key to survival. Don’t stress if you need to make a quick swap!
The main ingredient we can play with is the chicken. If you happen to have boneless, skinless chicken thighs instead of breasts, go for it! Thighs are naturally more forgiving, meaning they stay juicy even if you accidentally cook them a minute or two too long. They add a little more savory flavor, which my older son actually prefers.
If you decide to use chicken thighs, you might notice they take an extra minute or two to brown initially. Just keep cooking them until they look happy before moving onto the next step. You can totally find more in-depth poultry tips over in my ultimate chicken guide.
What about the rice? If you want to sneak in some whole grains, brown rice is an option, but you have to adjust things! Since brown rice takes longer to soften, you should increase the chicken broth by about a half-cup, and then you need to simmer it covered for closer to 35 or 40 minutes—not just 15. See? It’s adaptable! This recipe proves you can have genuinely Easy Weeknight Dinners That Even the Kids Will Eat even with pantry changes.
Serving Suggestions for This Quick Chicken and Rice Dish
So, you’ve got this gorgeous, flavorful Chicken and Rice Skillet ready to go! Since this dish is truly a complete meal—we’ve got our protein, our starch, and veggies all mixed in together—you don’t want to follow it up with another massive casserole, trust me. The best part about making one of these super simple dinners is keeping the sides equally simple. I aim for something fresh or something that requires absolutely zero cooking time on the stove.
When I serve this up, I usually just grab whatever fruit looks good in the bowl. A handful of clementines or even some sliced apples always goes over well, especially if the kids are complaining they need something sweet after dinner. Plus, fruit is just naturally healthy, so I feel good about it!
If we’re feeling slightly more ambitious—which, let’s be honest, is rare on a Wednesday—I’ll whip up a quick little salad. Nothing fancy, maybe just some pre-washed spring mix tossed with a tiny drizzle of Italian dressing or even just lemon juice and salt. It adds a nice, crisp temperature contrast to the warm, soft rice. You can find some inspiration for super fast side prep in my basic dinner guide, but honestly, pairing this with just a piece of crusty bread for dipping into any leftover broth is sometimes the real winner.
Storing and Reheating Your Easy Weeknight Dinners That Even the Kids Will Eat Leftovers
I know, I know, sometimes this Simple Chicken and Rice Skillet is so good there aren’t any leftovers! But when there are? Oh boy, we’ve struck gold again. Having actual leftovers ready to go is the ultimate weapon in the fight against evening takeout menus. Storing these gems properly means tomorrow’s lunch or dinner is already done for you, making it one of the best Easy Weeknight Dinners That Even the Kids Will Eat, even the next day!
Getting storage right is critical, especially with rice dishes. You want to make sure that rice doesn’t dry out into little hard pebbles in the fridge. I’ve learned a few tricks over the years for keeping this chicken and rice mixture soft and ready to eat, which you can check out in more detail in my guide on meal prep strategies.
Refrigeration Best Practices
The key to happy leftovers is getting them into the fridge fast. Don’t let that skillet sit on the counter cooling down for hours—nobody wants that risk! Scoop your leftover chicken and rice into a nice, airtight container as soon as it’s cooled down enough to handle safely. If you don’t have a good set of airtight containers, seriously, go get some; they save so much stress.
I usually refrigerate mine within two hours of cooking, and it stays perfectly good for about three days. Any longer than that, and I start getting nervous. Make sure the lid is sealed tight so it doesn’t absorb any weird fridge smells; nobody wants their yummy dinner tasting like last night’s onions!
Warming Up Leftovers Without Drying Them Out
Reheating is where most people mess up chicken and rice, but not us! If you just blast it in the microwave uncovered, you end up with hot edges and frozen middle bits. We need moisture back in there to revive that tender rice.
My favorite way to wake this up is always the microwave. Put the portion you want to eat into a microwave-safe bowl, and then add just a tiny splash—maybe a teaspoon or two—of extra chicken broth, or even just water. Cover the top of the bowl loosely with a damp paper towel before microwaving. The steam trapped by the towel and the added liquid keeps everything wonderfully soft while it heats up evenly.
Stovetop Reheating for a Crisper Base
If you have a few extra minutes and want to avoid the microwave entirely, the stovetop is fantastic! Heat up just a teaspoon of olive oil in a small saucepan over medium heat. Add your leftovers, and again, stir in maybe a tablespoon of broth. Keep it stirring gently until it’s heated all the way through. This method often brings back that nice, soft texture and it’s great if you plan on eating it straight from the pan!
Whichever way you choose, reheating this Simple Chicken and Rice Skillet makes having Easy Weeknight Dinners That Even the Kids Will Eat a two-night affair, which is always a win in my book!
Frequently Asked Questions About Easy Weeknight Dinners That Even the Kids Will Eat
I get asked the same questions about this Simple Chicken and Rice Skillet all the time, usually while people are frantically trying to figure out dinner plans! Since this recipe has become such a go-to for Easy Weeknight Dinners That Even the Kids Will Eat in my household, I thought I’d jot down the answers to the most common things people wonder about when they’re running short on time.
If you have other questions floating around, feel free to drop them in the comments below, and I’ll try to add them here!
Can I use brown rice instead of white rice?
Yes, you absolutely can, but you have to adjust your timing because brown rice takes way longer to soften up! If you swap to brown rice, you’ll need to increase your cooking time significantly during that covered simmer phase. I’d recommend simmering for 35 to 40 minutes instead of 15. Also, have an extra half-cup of broth or water ready, just in case it starts looking too dry before the rice is tender.
Can I use chicken bouillon cubes or concentrate instead of liquid broth?
Oh, yes! If you only have those little bouillon cubes or a tub of concentrate on hand, that works perfectly fine for these Easy Weeknight Dinners That Even the Kids Will Eat. Just dissolve the required amount of bouillon into two cups of hot water before you add it to the skillet. Sometimes the flavor from a concentrate is even stronger, so taste your water slightly before adding it to make sure it isn’t too salty!
Can I add more vegetables to this skillet meal?
Please do! I usually stick to the frozen mix because it’s zero-prep, but this recipe is so hardy it completely welcomes extra veggies. If you want to add things like diced bell peppers or mushrooms, toss those in with the chicken during the browning stage so they have time to soften up. If you add things like broccoli florets, wait until the last five minutes of cooking, right when you throw in the frozen peas and carrots, so they steam nicely without turning mushy. It stays squarely in the category of Easy Weeknight Dinners That Even the Kids Will Eat no matter what you toss in!
What if my family prefers dark meat? Can I use chicken thighs instead?
Chicken thighs are brilliant here! They add more flavor and are much harder to overcook than breasts, surviving those frantic evening cooking sessions much better. If you use boneless, skinless thighs, cut them to the same 1-inch size. You might need to add an extra minute or two to the initial browning step, as thighs often release a bit more moisture when they first hit the pan. For more thoughts on all things poultry used in quick meals, check out some of the tips in my ultimate guide.
Why is the resting time so important at the end?
That five-minute rest—covered, off the heat—is non-negotiable for perfect rice! When you lift the lid after simmering, all that steam escapes really fast, and the rice on top and around the edges can look done, but the bottom is usually clumped and slightly undercooked. That final rest allows the residual heat to evenly redistribute throughout the skillet. It’s what guarantees fluffy, separated rice instead of that gummy-bottom layer we all hate. Don’t skip it if you want one of your new go-to Easy Weeknight Dinners That Even the Kids Will Eat!
Share Your Success with This Easy Weeknight Dinners That Even the Kids Will Eat
Seriously, I want to hear all about it! If you managed to whip up this Simple Chicken and Rice Skillet on a crazy Tuesday or Thursday night and walked away with clean plates—you need to tell me how it went!
Cooking is a joy when it works, and nothing makes me happier than knowing my favorite emergency recipe helped you win the dinner battle for the day. Did your resident picky eater try a new vegetable blend? Did the whole thing really take you under 40 minutes? Spill the details!
Please take a moment to leave a rating for this recipe right here on the blog! Star ratings help other busy parents see right away that this is a genuine contender for their list of Easy Weeknight Dinners That Even the Kids Will Eat.
- Let me know how many stars you gave it!
- Drop a comment below telling me your family’s reaction to this one-pan wonder.
- If you snapped a picture of your skillet looking beautiful and easy on the dinner table, share it over on social media and tag me! I absolutely love seeing my recipes pop up in real kitchens. You can find me and send any questions or photos using my contact page—I read every single message!
Thanks so much for cooking along with me. Now go relax; you earned it!
Simple Chicken and Rice Skillet
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cut chicken pieces to the skillet. Cook until browned on all sides, about 5 minutes. You do not need to cook them all the way through yet.
- Stir in the garlic powder, onion powder, salt, and pepper with the chicken.
- Add the uncooked rice and chicken broth to the skillet. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes without lifting the lid.
- After 15 minutes, remove the lid and stir in the frozen mixed vegetables. Replace the lid and cook for another 5 to 7 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes before serving.
