Easy Weeknight Chicken and Rice Skillet
This one-pan chicken and rice skillet is a lifesaver on busy weeknights. With protein, veggies, and grains cooked together, it’s warm, filling, and family-approved — the kind of dinner that keeps you grounded when the day feels overwhelming.
Equipment
- Large Skillet with Lid
Ingredients
Pantry Staples
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 1 cup uncooked rice white or brown
Fresh Boosters
- 1 lb chicken breasts or thighs cut into bite-sized cubes
- 2 bell peppers chopped
- 1 onion diced
- 2 cups fresh spinach or kale
- 1 cup shredded cheese cheddar or mozzarella
Optional Substitutions
- 1 lb ground turkey instead of chicken
- 2 zucchini instead of peppers
- 1/2 cup cottage cheese for creaminess, instead of sour cream
Instructions
- Chop peppers and onions. Dice chicken into bite-sized cubes for quick cooking.
- Heat olive oil in a large skillet. Add chicken, season with garlic powder, onion powder, salt, and pepper, and cook until golden on all sides.
- Stir in peppers and onions. Cook until softened and fragrant.
- Add rice and chicken broth. Stir well, cover, and simmer until rice is tender and fluffy.
- Fold in spinach. Sprinkle cheese on top, cover briefly, and let it melt before serving.
Notes
Variations: Try a vegetarian version with chickpeas or beans. For extra protein, use quinoa instead of rice. Add a kid-friendly twist with ranch seasoning or tortilla chip topping. Pantry-only? Use canned chicken, frozen veggies, and instant rice for a 20-minute dinner.
Nutrition
Calories: 430kcalCarbohydrates: 42gProtein: 32gFat: 15gSaturated Fat: 5gCholesterol: 85mgSodium: 580mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 3800IUVitamin C: 60mgCalcium: 220mgIron: 3.1mg
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