Skillet Chicken and Herb Rice

Tender chicken and fluffy herb rice cook together in one skillet for a simple yet flavorful weeknight meal, enhanced by fresh spinach and savory broth.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.01/serving

Dietary

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

Tags

• one-pot
• sauté
• quick
• healthy
• savory

Ingredients

• 1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 cups quick-cook long-grain white rice
• 3 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 5 ounces fresh spinach
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken breast pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until lightly browned on all sides, about 4-5 minutes. Remove chicken from the skillet and set aside.
2. Add the chopped yellow onion to the same skillet and cook until softened, about 3 minutes. Stir in the minced garlic and dried oregano, cooking for 1 minute more until fragrant.
3. Return the chicken to the skillet. Stir in the quick-cook long-grain white rice, chicken broth, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 5 minutes, or according to rice package directions until most liquid is absorbed.
4. Stir in the fresh spinach, covering the skillet again, and cook for 2-3 minutes, until the spinach is wilted and the rice is tender. If desired, garnish with chopped fresh parsley before serving.

Nutrition (per serving)

• Calories: 362
• Protein: 31.5 g
• Carbohydrates: 43.8 g
• Fat: 5.4 g
• Fiber: 4.1 g
• Sodium: 955 mg
• Saturated Fat: 0.8 g
• Sugar: 1.8 g
• Cholesterol: 80 mg