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–+ servings
A bowl of seasoned chicken pieces served over white rice mixed with peas and carrots, perfect for easy weeknight dinners.

Easy Weeknight Chicken and Rice Skillet

This recipe provides a simple, one-pan meal suitable for busy weeknights. It combines chicken and rice for a complete dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless, skinless chicken breasts Cut into 1-inch pieces
  • 1 cup Uncooked white rice
  • 2 cups Chicken broth
  • 1 cup Frozen mixed vegetables Peas, carrots, corn blend
Seasoning
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp Olive oil

Equipment

  • Large skillet with lid
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the cut chicken pieces to the skillet. Cook until lightly browned on all sides, about 5 minutes. You do not need to cook them all the way through yet.
  3. Stir in the garlic powder, onion powder, salt, and pepper with the chicken.
  4. Add the uncooked rice and chicken broth to the skillet. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes.
  6. After 15 minutes, stir in the frozen mixed vegetables. Cover the skillet again and cook for another 5 to 10 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove the skillet from the heat. Let it stand, covered, for 5 minutes before serving.

Notes

You can substitute brown rice, but you may need to increase the cooking time slightly and add a bit more broth.

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