← All recipes · Dinner for four
Skillet Chicken and Rice
One-pan chicken with seasoned rice and tender onions.
$13.54 estimated ingredients
Ingredients
- chicken — 1.5 lb Store item: Knorr ® Chicken Bouillon $2.49
- rice — 1.5 cup Store item: Knorr ® Chicken Rice Sides $1.33
- broth — 3 cup Store item: Kettle & Fire Beef Broth 32 oz $3.99
- onion — 1 each Store item: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- garlic — 3 clove Store item: Garlic $0.99
- paprika — 1 tsp Store item: Simple Truth Organic® Paprika Shaker $3.49
Tap an ingredient name to open the matched store product (or search). Use Add to list to save it on your grocery list for shopping or printing.
How to prepare
About this recipe
Skillet Chicken and Rice is a one-pan dinner: browned chicken simmered with seasoned rice, onion, and garlic until fluffy and fragrant. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 1.5 cup rice
- 3 cup broth
- 1 onion
- 3 clove garlic
- 1 tsp paprika
Step-by-step
- Season 1.5 lb chicken with 1 tsp paprika, salt, and pepper.
- Heat oil in a large deep skillet over medium-high. Brown chicken on both sides; remove to a plate.
- Dice 1 onion. Mince 3 clove garlic. Sauté onion in same pan 3–4 minutes until softened.
- Add 3 clove garlic; cook 30 seconds until fragrant—do not burn.
- Stir in 1.5 cup rice and toast 1 minute.
- Pour in 3 cup broth; nestle chicken on top. Bring to a simmer.
- Cover, reduce heat to low, and cook 18–20 minutes until rice is tender and liquid absorbed.
- Rest covered 5 minutes off heat.
- Fluff rice with a fork; check chicken is 165°F.
- Serve from the skillet or portion into bowls.
Serving
Serve family-style from the pan. Refrigerate leftovers 3 days; reheat with splash of broth.
Cook tips
- Do not lift lid while rice simmers—steam cooks it.
- Burned garlic turns bitter; add it briefly.
- Brown chicken well for flavor in the finished dish.
- Let rest so rice finishes evenly.