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–+ servings
Close-up of chicken fried rice with carrots and peas, a perfect example of Easy Weeknight Dinners That Even the Kids Will Eat.

Simple Chicken and Rice Skillet

This recipe makes a quick and easy one-pan meal perfect for busy weeknights. It is designed to be kid-friendly and requires minimal cleanup.
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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 Long grain
  • 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 Or to taste
  • 1/4 tsp Black pepper
  • 1 tbsp Olive oil

Equipment

  • Large skillet with lid
  • Cutting board

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 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 simmer for 15 minutes without lifting the lid.
  6. 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.
  7. Remove the skillet from the heat and let it stand, covered, for 5 minutes before serving.

Notes

If you want a creamier texture, you can substitute 1/2 cup of the chicken broth with 1/2 cup of milk or heavy cream when you add the liquid.

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