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Weeknight • Chicken

Golden Chicken and Rice Skillet

This comforting one-pan chicken and rice skillet delivers rich flavors and easy cleanup for a perfect weeknight meal.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Golden Chicken and Rice Skillet

Get ready for your new favorite weeknight hero! Our Golden Chicken and Rice Skillet is the epitome of comfort food, all cooked in one pan for minimal fuss. Think tender chicken pieces nestled in fluffy, savory rice, infused with warming spices. It’s hearty, satisfying, and incredibly simple to pull off, even on your busiest evenings.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 tsp dried oregano
  • 1/2 tsp turmeric (for color and flavor!)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup frozen peas (optional)
  • Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

  2. Step 2

    Add chopped onion to the same skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.

  3. Step 3

    Stir in the uncooked rice, chicken broth, diced tomatoes (with their liquid), oregano, turmeric, salt, and pepper. Bring to a simmer.

  4. Step 4

    Return the chicken to the skillet, nestling it into the rice mixture. Cover the skillet tightly with a lid and reduce heat to low. Cook for 20 minutes, or until most of the liquid has been absorbed and the rice is nearly tender.

  5. Step 5

    Stir in the frozen peas (if using). Cover again and let stand off the heat for 5-10 minutes to allow the rice to finish absorbing liquid and the peas to warm through.

  6. Step 6

    Fluff with a fork, garnish with fresh parsley, and serve warm.

Tips

  • For a spicier kick, add a pinch of red pepper flakes with the turmeric.
  • Using an oven-safe skillet means you can transfer it to the oven for the last 15-20 minutes of cooking if you prefer, baking at 375°F (190°C) instead of simmering on the stovetop.

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