This Chicken and Rice Skillet is a new family favorite. I am always trying to find or create recipes that use less dishes (hello one pot or sheet pan recipes) and are quick and easy! This one hits both of those! Not to mention the flavor is insane. This was one of those meals when I ate it the first time and as leftovers, I found myself saying “oh my gosh, yum”. So I of course had to share it!
The first time I made it, the seasoning was perfection. But, do you want to know something? I didn’t measure anything per usual. When I’m cooking for myself or my family, I’m a “toss everything in” and no measuring kind of gal. So when it’s time to put something to a recipe, I have to actually measure and try to recreate the magic. The second time I made this (when we shot the reel), I didn’t get the seasoning quite right. So, I made it again, and I think I got it! Alright, let’s chat ingredients.
Chicken and Rice Skillet Ingredients
Chicken
I chose to use chicken thighs in this recipe, because they are less sensitive to overcooking. This is a recipe where I put the chicken back in the pan until the rice cooks. So, to avoid overcooking and dryness, we are using chicken thighs. I think they have better flavor anyways!
Rice Blend
For this recipe, I used a brown rice blend. You can find them at most grocery stores. Mine has brown rice, basmati rice, and wild rice I believe. You can honestly use whatever your family likes. I just like that the brown and wild rice is more dense or hearty. It pairs better with the dish in my opinion!
Chicken Broth
I always cook rice in chicken broth and add a little salt and garlic powder to the broth. I learned this trick a few years ago and will never go back to water. The flavor is so much better! Trust me.
Sun Dried Tomatoes & Spinach
I knew I needed to get some veggies into this dish, and while it’s not a ton, they add some color, nutrients, and flavor! Sun dried tomatoes are one of my favorite things. I absolutely love the flavor they pack and really make a dish interesting. Spinach is great, but you could also use kale. It really cooks down, so don’t worry about using too much! I also think this would also be great with broccoli on the side if you’re looking to include more vegetables!
Ok, I think that’s it! This recipe for Chicken and Rice Skillet is super simple and delicious. What’s not to love?! Here are some more of our quick and easy dinners!
Chicken and Rice Skillet
Ingredients
- 1 lb chicken thighs
- 2 cups rice blend (I did a brown & wild rice blend)
- 1/2 cup chopped sun dried tomatoes
- 1 carton chicken broth
- 1/2 carton chopped spinach
- 2 Tbsp avocado oil
Spice blend
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1 tsp dried basil
Instructions
- Start by patting the chicken thighs dry and adding half of the spice blend to both sides of the chicken.
- In a large pan, heat the avocado oil over medium high heat.
- Once hot, sear the chicken on both sides.
- Once browned, pull chicken out.
- Add a splash of avocado oil to the pan and deglaze by mixing it around.
- Add in the rice and toast for 2-3 minutes.
- Next, add in chicken broth and bring to a boil and reduce to a medium low heat for 15 minutes.
- After 15 minutes of allowing the rice to cook, add in the chopped spinach, sun dried tomatoes, and remaining seasoning and stir.
- Once combined, add chicken back and spread evenly throughout.
- Cover and bring head to medium to finish cooking rice and chicken.
- Once rice is cooked, I usually check the chicken temperature (needs to be at least 165).
- Once rice and chicken are done, serve and enjoy!
