Skillet Chicken & Rice
Submitted by mom2u1967
Browned chicken pieces simmer atop rice, mushrooms, and carrots in one skillet for a complete dinner with zero side dishes needed. Ready in an hour with minimal cleanup.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis one-skillet wonder lets the rice cook right under the chicken, absorbing all those savory pan drippings while the chicken stays moist and tender.
Brown the chicken first to build flavor, then nestle it on top of raw rice, sliced mushrooms, and chunky carrots. Everything steams together in one covered pan for 30 minutes while you set the table.
The result is perfectly cooked chicken with fluffy, flavor-packed rice studded with vegetables, all from a single skillet that makes cleanup a breeze.
Kitchen Tips
- Use bone-in, skin-on chicken pieces if you have them (remove skin after browning for less fat)
- Don’t skip browning the chicken (it adds crucial flavor to the whole dish)
- Keep the lid on tight during simmering so the rice steams properly
- Let it rest 5 minutes after cooking so the rice finishes absorbing any liquid
Variations
- Add frozen peas or green beans during the last 5 minutes of cooking
- Use brown rice and increase cooking time to 45-50 minutes
- Swap poultry seasoning for Italian herbs or curry powder for different flavor profiles
Ingredients
Directions
Spray a 12-inch skillet with nonstick spray coating.
Brown chicken pieces on all sides over medium heat about 15 minutes.
Remove chicken.
Drain fat from skillet, if neccessary.
Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt.
Place chicken atop rice mixture.
Cover; simmer 30 minutes or until chicken and rice are done.
Comments
