A perfect one-pot chicken and rice skillet for busy days when time is limited. Tender chicken pieces cooked in a cast-iron skillet with lightly spiced basmati rice. Quick and easy with just 20 minutes of cooking time. This will soon become your new favorite dish.
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Often the week is pretty busy and by the time I realize it's time for the kids to be back from school, there is a very limited time to prepare lunch. So, I need to have some quick dishes that can be made quickly. This is one of those dishes, the same as my chicken pasta, mushroom pasta, turmeric rice, sheet-pan chicken that can be done quickly and easily.
About this recipe
A simple and easy recipe that gets done in just 20 minutes. It's a perfect one-pot meal that needs nothing else on the side. Though, this time, I did serve my sesame green beans on the side. We do love our veggies.
I am using basmati rice, and yet you can use any rice you like. Basmati gives us a nice fluffy and grainy texture when cooked with the right amount of water. I usually prefer chicken thighs more than the breast. But you can certainly use chicken breast as I have detailed below.
Ingredients and substitutes
- Chicken - I am using chicken thighs, and yet you can certainly use chicken breast. To preventing drying out, I recommend you brown it for just a minute on each side.
- Rice - Today, I have brown basmati rice but you can certainly use white rice. If you choose different rice make sure to check the liquid recommendations on the package.
- Pearl onions - These are optional but such a delight in this recipe. If possible you must use them.
- Paprika - I like using smoked sweet paprika for color and flavor. And yet, you can certainly use hot paprika.
- Mustard - You can use mustard paste or mustard powder. I recommend using only ½ teaspoon mustard powder or to taste.
Step by step instructions
- Clean, wash and soak the rice for 30 minutes (or at least 15 minutes).
- In a heavy bottom or cast-iron skillet, saute, bacon, shallots and pearl onions until translucent.
- Add the garlic and saute for one more minute.
- Remove from the pan and set aside.
- To the same pan, add butter and chicken pieces.
- Brown the chicken on both sides, about 2 minutes on each side.
- Season with salt and pepper.
- Remove from the pan and set aside.
- To the same pan, add the rice, toast the rice for two minutes, stirring often.
- Add the paprika and mustard paste - combine well.
- Then, add the reserved onions and chicken pieces back to the pan.
- Followed by the stock.
- Season with salt and pepper again (add less salt if the stock has salt in it).
- Cover the pan and cook for 15 minutes.
- After 15 minutes, turn the heat off and let rest covered for 10 minutes more.
- Open the pan, add cilantro and fluff the rice.
- Serve.
Frequently asked questions
This chicken and rice skillet will keep in the fridge for a good 4 to 5 days. You can even freeze it for up to a month.
Yes, in fact, I am using brown basmati rice. You can certainly use any rice you want just adjust the liquid and cooking times accordingly.
Absolutely, you can add up to 1 cup chopped carrots, peas, or potatoes just as we did in my vegetable rice pilaf. Just make sure they are diced small so they cook the same time as the rice.
I am using chicken stock, but you can certainly use vegetables, beef or even water. Just keep to the amount in the recipe.
Yes, you can replace ½ cup liquid with coconut milk just as we did in my coconut turmeric rice.
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Chicken and Rice Skillet
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 Chicken thighs (cut in quarters)
- 1 cup (1 cup) Rice (Basmati or similar)
- 2 strips Bacon (chopped)
- ¼ cup Shallots (chopped)
- 8 Pearl onions (optional)
- ½ teaspoon Garlic (minced)
- 2 tablespoon Butter
- 1 teaspoon Paprika (smoked)
- 1 teaspoon Mustard paste
- 1 cup (250 ml) Chicken stock
- ½ cup Cilantro (or parsley chopped)
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Clean, wash and soak the rice for 30 minutes (or at least 15 minutes).
- In a heavy bottom or cast-iron skillet, saute, bacon, shallots and pearl onions until translucent.
- Add the garlic and saute a minute more.
- Remove from the pan and set aside.
- To the same pan, add butter and chicken pieces.
- Brown the chicken on both sides about 2 minutes on each side.
- Season with salt and pepper.
- Remove from the pan and set aside.
- To the same pan, add the rice, toast the rice for two minutes, stirring often.
- Add the paprika and mustard paste – combine well.
- Then, add the reserved onions and chicken pieces back to the pan.
- Followed by the stock.
- Season with salt and pepper again (add less salt if the stock has salt in it).
- Cover the pan and cook for 15 minutes.
- After 15 minutes, turn the heat off and let rest covered for 10 minutes more.
- Open the pan, add cilantro and fluff the rice.
- Serve.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Carrie Robinson
This looks so good! I am definitely adding this to my weekly dinner rotation soon. 🙂
Veena Azmanov
Thanks, Carrie. I think you will enjoy it.
Romina
Just like all your other recipes, this one does not disappoint! As always it looks delicious and I love how you explained every step!
Veena Azmanov
Thank you, Romina. I appreciate the lovely comment. So happy you find my recipes well explained. Thanks
Dannii
I love a one pot dish like this. Perfect for an easy evening meal.
Veena Azmanov
Absolutely, Dannii. I hope you try it.
Anita
Such a lovely one skillet dish. The chicken is very tender, and the texture of the rice is just right.
Veena Azmanov
Thank you, Anita. So happy you enjoyed it.
Irina
I love one-pot recipes that save time while cooking dinners. I made this chicken and rice skillet last night. It was gone once I served it on the table. Yummy and delicious. Will be making it again:)
Veena Azmanov
Thank you, Irina. I am so happy to hear your family enjoyed this recipe. Thanks for coming back to write this feedback.