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Close-up of a spoonful of Creamy Chicken and Rice Skillet with diced chicken, zucchini, and bell peppers.

Creamy Chicken and Rice Skillet with Veggies

This skillet recipe combines chicken, rice, and colorful vegetables into one simple, satisfying meal cooked entirely in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 1 lb Boneless, skinless chicken thighs Choose thighs for juicy, tender meat
  • 1 cup Long-grain white rice Absorbs savory broth perfectly
  • 2 cups Chicken broth Use low-sodium for controlled seasoning
For the Veggies
  • 2 cups Bell peppers (red, yellow, or green) Add vibrant color and a sweet crunch
  • 1 medium Onion Gives a fragrant base note
  • 3 cloves Garlic Minced for aromatic depth
  • 1 medium Zucchini Keeps the dish light and adds sweetness
For Seasoning & Garnish
  • 1 tsp Smoked paprika Delivers a warm, smoky flavor
  • 1 tsp Salt Essential for balancing flavors
  • 1 tsp Black pepper Essential for balancing flavors
  • 2 tbsp Fresh parsley Adds brightness at the end

Equipment

  • Large heavy skillet

Method
 

  1. Heat two tablespoons of olive oil in a large, heavy skillet over medium-high heat until it shimmers.
  2. Season chicken thighs with salt, pepper, and smoked paprika, then add them to the hot skillet. Sear each side until golden brown, about 4–5 minutes per side.
  3. Transfer chicken to a plate, tent with foil, and let it rest while you sauté the vegetables.
  4. Add diced onions, bell peppers, and zucchini to the skillet. Cook over medium heat until veggies soften, about 4 minutes. Stir in minced garlic and cook another minute.
  5. Stir in the long-grain rice, coating each grain in oil and veggie juices. Toast the rice for about 1 minute until it smells nutty.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom. Increase heat to bring to a gentle boil.
  7. Reduce heat to low, cover the skillet tightly, and let everything simmer undisturbed until the rice absorbs the liquid, about 18–20 minutes.
  8. Let the skillet rest covered for 5 minutes. Slice the chicken into pieces, fluff the rice, then top with fresh parsley before serving.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Optional: Sprinkle extra smoked paprika for a bolder smoky touch.

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