Chicken and Rice Skillet

A comforting one-pan meal featuring tender chicken pieces, savory rice, and broccoli, cooked together for easy preparation and cleanup.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• one-pot
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup yellow onion (chopped)
• 1 clove garlic (minced)
• 1 cup white rice (uncooked)
• 1.75 cup chicken broth
• 2 cup broccoli florets (frozen)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breast pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Add the chopped yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the uncooked quick-cook white rice, chicken broth, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
4. Stir the cooked chicken and frozen broccoli florets into the rice. Cover and continue to cook for another 5 minutes, or until the rice is tender and the broccoli is heated through.
5. Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through.

Nutrition (per serving)

• Calories: 420
• Protein: 38.5 g
• Carbohydrates: 42.1 g
• Fat: 11.2 g
• Fiber: 3.7 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 2.5 g
• Cholesterol: 95 mg