This high-protein harvest chicken and rice skillet is a perfect solution for easy protein meals and healthy at-home lunches, offering a hearty and nutritious option for busy weeknights.
It’s a delicious and clean-eating chicken breast recipe that’s packed with flavor and simple to prepare, making it ideal for anyone looking for a wholesome meal without a lot of fuss. Each serving provides about 35 grams of protein.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Harvest Chicken and Rice Skillet
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
This high-protein harvest chicken and rice skillet is a perfect solution for easy protein meals and healthy at-home lunches, offering a hearty and nutritious option for busy weeknights. It’s a delicious and clean-eating chicken breast recipe that’s packed with flavor and simple to prepare, making it ideal for anyone looking for a wholesome meal without a lot of fuss. Each serving provides about 35 grams of protein.
Ingredients
Instructions
1. Prepare the chicken: Start by patting the chicken breast cubes dry with a paper towel. This helps them brown better. Season the chicken generously with salt and pepper.
2. Brown the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 3-4 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set aside.
3. Saute the aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. Add rice and liquids: Stir in the uncooked rice, dried thyme, and dried rosemary into the skillet with the onions and garlic. Cook for about 1 minute, stirring constantly, to lightly toast the rice. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil.
5. Simmer and cook: Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice.
6. Incorporate vegetables and chicken: After 15 minutes, remove the lid. Stir in the frozen corn, frozen peas, and chopped bell pepper. Return the browned chicken to the skillet, nestling it into the rice and vegetables.
7. Finish cooking: Cover the skillet again and continue to cook for another 5-7 minutes, or until the rice is tender, the vegetables are heated through, and the chicken is cooked completely, with no pink remaining.
8. Rest and serve: Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to fully absorb any remaining liquid. Garnish with fresh chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Protein: 35
Keywords: chicken, rice, skillet, one pan, weeknight, healthy, protein, easy, dinner, meal prep
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight hero, perfect for busy families, meal preppers, or anyone who wants a delicious, healthy dinner on the table fast. It’s designed to be straightforward, using common ingredients you likely already have or can easily find at any grocery store. You’ll love how quickly it comes together in just one skillet, minimizing cleanup and maximizing flavor. It’s an excellent choice for a satisfying family dinner, a healthy packed lunch for work or school, or even a simple yet impressive meal when you have unexpected guests. The combination of tender chicken, hearty rice, and fresh vegetables makes it a balanced and complete meal that everyone will enjoy.
Everything You Need To Make This Recipe Without Stress
This recipe uses simple, accessible ingredients to create a flavorful and nutritious meal. You won’t need any exotic spices or specialty items, just fresh produce, lean protein, and pantry staples.
INGREDIENTS:
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup chopped bell pepper (any color)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
For the chicken, boneless, skinless thighs can also be used if you prefer dark meat; just be aware they might take a minute or two longer to cook through. If you don’t have long-grain white rice, brown rice can be used, but you’ll need to increase the chicken broth to 2.5 cups and extend the cooking time by about 15-20 minutes, or until the rice is tender. Feel free to swap out the frozen corn and peas for other frozen vegetables like diced carrots or green beans, or even fresh, finely diced vegetables like zucchini or mushrooms. The dried herbs can be adjusted to your liking; a pinch of dried sage would also be lovely in this dish.
Time Needed From Start To Finish
- Preparation time: 10 minutes
- Cooking time: 20-25 minutes
- Total time: 30-35 minutes
How To Make It Step By Step With Visual Cues
Creating this delicious chicken and rice skillet is incredibly simple. Follow these steps for a perfect meal every time.
- Prepare the chicken: Start by patting the chicken breast cubes dry with a paper towel. This helps them brown better. Season the chicken generously with salt and pepper.
- Brown the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 3-4 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set aside.
- Sauté the aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Add rice and liquids: Stir in the uncooked rice, dried thyme, and dried rosemary into the skillet with the onions and garlic. Cook for about 1 minute, stirring constantly, to lightly toast the rice. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil.
- Simmer and cook: Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice.
- Incorporate vegetables and chicken: After 15 minutes, remove the lid. Stir in the frozen corn, frozen peas, and chopped bell pepper. Return the browned chicken to the skillet, nestling it into the rice and vegetables.
- Finish cooking: Cover the skillet again and continue to cook for another 5-7 minutes, or until the rice is tender, the vegetables are heated through, and the chicken is cooked completely, with no pink remaining.
- Rest and serve: Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to fully absorb any remaining liquid. Garnish with fresh chopped parsley before serving.
Easy Variations And Serving Ideas That Fit Real Life
This harvest chicken and rice skillet is incredibly versatile, making it easy to adapt to your family’s preferences or what you have on hand. For a kid-friendly twist, you can use smaller pasta shapes instead of rice (adjusting liquid and cooking times accordingly) or add a sprinkle of shredded cheddar cheese at the end for a cheesy finish.
Consider adding other vegetables like diced carrots, green beans, or even a handful of spinach during the last few minutes of cooking for extra nutrients. If you like a bit of heat, a pinch of red pepper flakes can be added with the dried herbs. For a creamier texture, stir in a tablespoon or two of cream cheese or a splash of heavy cream at the very end.
This dish is a complete meal on its own, but it pairs wonderfully with a simple side salad with a light vinaigrette dressing or some crusty bread to soak up any delicious juices. It’s also fantastic for meal prepping; simply divide into individual containers for quick and healthy lunches throughout the week.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are a few common mistakes and how to ensure your harvest chicken and rice skillet turns out perfectly every time.
- Overcrowding the skillet: When browning the chicken, make sure not to overcrowd the pan. If you put too much chicken in at once, it will steam instead of sear, leading to less flavor. Cook the chicken in batches if necessary.
- Not searing the chicken: Skipping the initial browning step for the chicken means you miss out on a significant depth of flavor. Take the extra few minutes to get a nice golden crust on the chicken pieces.
- Lifting the lid too early: When the rice is simmering, it’s crucial to keep the lid on tightly for the full 15 minutes. Lifting the lid releases steam, which is essential for cooking the rice evenly and preventing it from drying out.
- Underseasoning: Chicken and rice can be bland if not seasoned properly. Don’t be shy with salt and pepper, and taste the dish before serving to adjust as needed. The herbs also add a lot of flavor, so ensure you include them.
- Overcooking the rice: While the lid is on, keep the heat on low. If the heat is too high, the liquid might evaporate too quickly, leading to burnt rice at the bottom and undercooked rice on top.
How To Store It And Make It Ahead Without Ruining Texture
This high-protein harvest chicken and rice skillet is excellent for meal prepping and stores beautifully.
To store leftovers, allow the skillet to cool completely to room temperature within two hours of cooking. Transfer the chicken and rice mixture to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
For reheating, individual portions can be warmed in the microwave. Add a tablespoon or two of chicken broth or water before reheating to help rehydrate the rice and prevent it from drying out. Heat on high for 1-2 minutes, stirring halfway through, until heated through. Alternatively, you can reheat larger portions in a covered skillet on the stovetop over medium-low heat, adding a splash of broth or water until warmed through. Freezing is also an option; store individual portions in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Questions People Always Ask Before Making This Recipe
Here are some common questions about making this chicken and rice skillet:
Q: Can I use brown rice instead of white rice? A: Yes, you can. However, brown rice takes longer to cook and requires more liquid. You’ll need to increase the chicken broth to about 2.5 cups and extend the simmering time by an additional 15-20 minutes, or until the brown rice is tender.
Q: What if I don’t have chicken broth? A: Vegetable broth can be used as a direct substitute. If you only have water, you can use that, but you might want to add an extra pinch of salt and some bouillon powder for flavor.
**Q
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
