Easy Chicken and Rice Skillet

You know those nights when you’re staring into the fridge, completely drained, and just need something easy, filling, and fast? That’s where my go-to Easy Chicken & Rice comes in. I’ve lost count of how many times this simple recipe has saved my weeknight dinners—it’s ready in about 30 minutes with minimal cleanup (one pan, folks!). The best part? It’s one of those magical dishes where the rice soaks up all those delicious chicken flavors while cooking. My kids gobble it up, and honestly? I never get tired of it either. Let me show you how I make it!

Why You’ll Love This Easy Chicken & Rice

Trust me, this recipe is about to become your new best friend. Here’s why:

• One-pan wonder: Less dishes = more happiness. Everything cooks in the same skillet!
• Weeknight superhero: Ready in 30 minutes flat—perfect when you’re hangry and exhausted.
• Flavor bomb: That golden chicken? The rice soaking up all the juices? *Chef’s kiss*
• Pantry staples: No fancy ingredients needed—just basics you probably have already.
• Kid-approved: My picky eaters devour this. (Pro tip: call it “chicken confetti rice” for extra points.)

Seriously, it’s the cozy, no-fuss meal you’ll keep coming back to. I’ve made it at least twice a month for years!

Ingredients for Easy Chicken & Rice

Here’s everything you’ll need – I promise it’s nothing fancy! I always keep these basics on hand for last-minute meals:

• 2 boneless, skinless chicken breasts (about 6 oz each – I sometimes use thighs when they’re on sale)
• 1 cup uncooked white rice (long-grain works best, but hey – use what’s in your pantry!)
• 2 cups chicken broth (low-sodium if you’re watching salt – the flavor still comes through)
• 1 tablespoon olive oil (extra virgin gives it that nice flavor, but any oil works in a pinch)
• 1 teaspoon garlic powder (my secret weapon when I’m too lazy to mince fresh)
• 1 teaspoon onion powder (adds that savory depth without onion tears)
• 1/2 teaspoon salt (adjust to taste – I go lighter if using regular broth)
• 1/4 teaspoon black pepper (freshly cracked if you’re feeling fancy)
• 1/2 teaspoon dried thyme (trust me, this little bit makes all the difference)

See? Told you it was simple! Now let’s turn these basics into something magical.

How to Make Easy Chicken & Rice

Okay, ready for the magic? Here’s exactly how I make this foolproof dish – follow these steps and you’ll have perfect chicken and rice every time!

Cooking the Chicken

First things first – heat that olive oil in a large skillet over medium heat while you prep the chicken. Here’s my trick: pat those chicken breasts dry with a paper towel (this helps them get beautifully golden!). Then, sprinkle both sides with all those lovely seasonings – garlic powder, onion powder, salt, pepper, and that secret-weapon thyme. Really rub them in like you’re giving the chicken a little massage!

When the oil’s shimmering (test it by flicking a tiny water droplet in – if it sizzles, you’re good!), carefully add the chicken. Don’t crowd the pan! Let it cook undisturbed for 5-6 minutes per side until you get that gorgeous golden-brown crust. The chicken’s done when it reaches 165°F inside (a meat thermometer is your friend here). Pull it out and let it rest on a plate for 5 minutes – this keeps all those juicy flavors locked in!

Preparing the Rice

Now for the rice – don’t even think about washing that skillet yet! All those golden bits at the bottom? That’s pure flavor gold waiting to happen. Toss in the rice and give it a quick stir to coat in those delicious chicken juices. Then pour in your broth – it should sizzle and steam when it hits the hot pan (that’s how you know it’s working!).

Crank up the heat to bring it to a boil, then immediately reduce to low heat, cover tightly with a lid (no peeking!), and let it simmer for 15-20 minutes. The rice is ready when it’s tender and has absorbed all the liquid. And here’s my biggest tip: resist lifting that lid! Every peek lets precious steam escape and can make your rice gummy. Trust the process!

Finally, slice that rested chicken (see how juicy it stayed?), fluff the rice with a fork, and serve it all together. Dinner is served – and wasn’t that easy?

Tips for Perfect Easy Chicken & Rice

Want to nail this recipe every single time? Here are my go-to tips:

• Pat that chicken dry: A quick pat with a paper towel ensures a golden crust instead of steaming.
• Set a timer for the rice: Trust me, 15 minutes is the sweet spot for tender, fluffy rice.
• Don’t peek under the lid: Every lift lets out steam and can leave you with gummy rice.
• Let the chicken rest: Those 5 minutes make all the difference for juicy, flavorful slices.
• Use long-grain rice: It holds up better and doesn’t turn mushy like short-grain can.

Follow these, and you’ll have a perfect meal every time!

Easy Chicken & Rice Variations

This recipe is like your favorite pair of jeans – totally customizable! Here are my favorite ways to mix it up:

• Brown rice lovers: Swap white rice for brown, but add ½ cup extra broth and cook 10 minutes longer (it’s worth the wait!).
• Veggie boost: Toss in a handful of frozen peas or diced carrots with the rice – instant color and nutrition!
• Thighs over breasts: Chicken thighs stay extra juicy (just cook 2-3 minutes longer per side).
• Spice it up: Add a pinch of cayenne or smoked paprika with the seasonings for a kick.

The beauty? It’s still easy-peasy no matter how you tweak it!

Serving Suggestions for Easy Chicken & Rice

This dish shines all on its own, but here’s how I love to serve it:

• Simple steamed veggies: Broccoli or green beans add color and crunch.
• Fresh salad: A crisp side salad cuts through the richness perfectly.
• Bread basket: Warm dinner rolls for soaking up every last bit of flavor.

Honestly? Sometimes I just grab a fork and dig right in – it’s that good!

Storing and Reheating Easy Chicken & Rice

Leftovers? Pop them in an airtight container—they’ll stay fresh for up to 3 days. When reheating, add a splash of broth to keep the rice from drying out. Trust me, it’s just as good the second time around!

Nutritional Information for Easy Chicken & Rice

Here’s the scoop on what you’re eating (estimates vary based on your exact ingredients):

• Calories: About 450 per serving
• Protein: 35g (hello, muscle fuel!)
• Carbs: 55g (energy for days)
• Fat: 10g (mostly the good kind)

Not bad for a meal that tastes this good, right?

Common Questions About Easy Chicken & Rice

I’ve gotten so many questions about this recipe over the years—here are the ones I hear most often:

• “Can I use frozen chicken?” Absolutely! Just thaw it completely first (overnight in the fridge works best). Cooking frozen chicken straight from the freezer will make the outside overcook before the inside’s done.
• “Why does my rice turn out mushy?” Usually means too much liquid or too much stirring. Measure broth carefully, and don’t peek under that lid—every peek adds cooking time!
• “Can I double this recipe?” Of course! Use a bigger skillet so everything cooks evenly (crowding = steaming instead of browning). You might need an extra minute or two cooking time.
• “What if I don’t have chicken broth?” No worries—water works in a pinch (just add an extra pinch of salt and herbs). Bouillon cubes dissolved in water are great too!

Still got questions? Ask away—I’ve made every mistake so you don’t have to!

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