Chicken and Rice Skillet with Veggies 🥦🍅 is EASY, ready in 20 minutes, made in ONE skillet with everyday ingredients you probably have on hand! A healthy, high protein, naturally gluten-free weeknight dinner the whole family will LOVE!
The Best Chicken and Rice Recipe
- Sometimes you just have to get dinner on the table in a hurry, and this chicken and rice dish is a recipe that will help you do just that.
- It’s easy, ready in 20 minutes in one skillet, and is both hearty yet healthy. What you don’t eat that night for dinner makes for great work or school lunches the next day.
- Often times simple recipes with everyday ingredients taste great – and this is one of those recipes! The sautéed onions, garlic, fresh green onions provide plenty of flavor, and I always appreciate the crunch of veggies like bell peppers and broccoli to contrast the tender rice and juicy chicken.
- Naturally gluten-free, high in protein, and just works!
What’s in This Chicken and Rice Skillet?
To make this easy chicken and rice recipe, you’ll need:
- Olive oil
- Vidalia onion
- Garlic
- Red bell pepper – Or your fave color bell pepper.
- Boneless skinless chicken breasts – Boneless skinless chicken thighs also work.
- Cooked rice – To save time, I suggest using precooked rice. I used two packets of Jasmine Ready Rice but almost any flavor or variety of rice is fine, including leftover rice.
- Broccoli florets – Fresh broccoli is best but you can use frozen broccoli just make sure not to overcook it so it doesn’t turn mushy. Cauliflower, zucchini, or other veggies are also great.
- Seasonings: I used paprika and cardamom, but you can get creative and take it in another flavor direction. Try curry powder, turmeric, and ginger. Or go with lemon pepper and other fresh herbs like parsley or mint. There are lots of ways to mix it up.
- Kosher salt and pepper
- Shredded cheese and green onions, optional for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken and Rice with Veggies
- Start by sautéing an onion and add red bell peppers, chicken, and garlic.
- Then add the cooked rice and broccoli, season with paprika and cardamom, and cover the skillet until the broccoli is as crisp-tender as desired, which is about five minutes for me.
- You can finish the recipe with some shredded cheese. You can’t go wrong with cheesy rice for the comfort food win! Green onions also add a nice pop of flavor.
Tips for Making This Chicken and Rice Skillet
- You’re welcome to use other veggies in this chicken and rice skillet than what the recipe calls for. Just keep in mind that different veggies may have different cook times.
- Be sure to add the rice to the skillet at the very end just so it gets warmed through. If you add the rice too early, it’ll become over cooked (remember: you’re adding pre-cooked rice to the skillet!).
- If you’re trying to keep the dish on the healthier side and cut out some unnecessary fat and calories, feel free to skip the cheese. The dish tastes plenty good without it. The photos shown do not include cheese.
Chicken, Rice, and Vegetable Skillet
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 large sweet Vidalia onion, diced small
- 1 medium red bell pepper, diced small
- 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 4 cups cooked rice, (to save time use two 8.5-ounce packets precooked rice; I used Jasmine Ready Rice)
- 3 cups broccoli florets
- ¼ cup water
- 1 teaspoon paprika
- 1 teaspoon cardamom
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 cup shredded cheese, optional
- 3 green onions, sliced into thin rounds
Instructions
- To a large skillet, add the oil, sweet Vidalia onions, and cook over medium-high heat until onions are becoming soft and translucent, about 5 minutes; stir frequently.
- Add the red peppers, chicken, and and cook for about 5 minutes, or until chicken is nearly cooked through; stir and flip frequently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the rice, broccoli, water, evenly sprinkle with paprika, cardamom, salt, pepper, stir to combine, cover skillet, and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
- Optionally add the cheese and stir to combine until melted.
- Evenly sprinkle with green onions and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious and hearty meal and easy to prepare.
Thanks for letting me know this was delicious, hearty and easy for you to prepare!
Chicken, Rice, and Vegetable Skillet was delicious! Even the pickiest eater in our family enjoyed! Easy to make.
I used a bit of tarragon instead of cardamom.
The spicing was just right.
Thanks for the 5 star review, Sara, and I’m glad this was easy and picky eater approved! The tarragon sounds like a nice touch, too.
Loved it!
I love this recipe. It’s fast and easy and has good flavor. I have a terrible time finding cardamon so I sub it out with cinnamon which works surprisingly well. It makes a few servings so I am able to meal prep my lunches for the week.
Tonight I was feeling a and decided to switch it up and make it with duck breast instead and it turned out amazing! I had to adjust the cook time and temperature but it was so good. I will definitely do it again.
I love this recipe. It’s fast and easy and has good flavor. I have a terrible time finding cardamon so I sub it out with cinnamon which works surprisingly well. It makes a few servings so I am able to meal prep my lunches for the week.
Tonight I was feeling a and decided to switch it up and make it with duck breast instead and it turned out amazing! I had to adjust the cook time and temperature but it was so good. I will definitely do it again.
I am glad you love this recipe and are able to prep lunches for the week with it. Also great twist on using duck breast. Not common for many people to have on hand but glad you are able to put it to use!
The spices were a bit over powering my bf and i thought, but my brother loved it. When i make this again i will half the cardomon and the pepper to see how it changes it up. Never did a stir fry before, and i did enjoy it!
The spices were a bit over powering my bf and i thought, but my brother loved it. When i make this again i will half the cardomon and the pepper to see how it changes it up. Never did a stir fry before, and i did enjoy it!
Glad you enjoyed it overall and yes, always season to taste and of course cut back on whatever you felt was a bit strong for next time.
I found this dish to be a bit dry and the cardamon was overpowering. It’s definitely healthy, but I feel like it’s missing something.
P.S. You forgot to say when to add the garlic in the instructions.
I found this dish to be a bit dry and the cardamon was overpowering. It’s definitely healthy, but I feel like it’s missing something.
P.S. You forgot to say when to add the garlic in the instructions.
I updated the garlic, thanks for the catch.
As for the dryness, you could always add more water, add some chicken broth, add a dash of soy sauce for flavor, that is easy to fix and since all chicken, veggies, etc. have slightly different moisture content, it’s hard to say exactly always the perfect amount of liquid to add, but 1/4 cup was good for me.
To be clear…you put already cooked rice in there and then cook it for another 15 minutes? Does the rice get way overcooked?
Read step 3. That is when you put the rice in and it cooks for about 5 minutes, just to warm it through, and so no, it is not overcooked after 5 minutes, it’s just warmed.
I loved the flavors of this! Healthy does NOT have to be bland. What a lovely dish!
Thanks for making so many of my recipes and leaving so many great comments today! I completely agree that healthy does not necessarily have to mean bland. Glad that you enjoyed this a lot!
I was really intrigued by the cardamom . I keep it on hand for spice blends but hadn’t paired it just with paprika until now. Sooo good–we loved it!
It was an after thought because after I tasted the recipe I felt it could use something ‘more’ and I was rooting around my spices and saw it and thought this could work…and it did (for me) and I am so glad to hear that you guys loved it too!
This looks great too! We are supposed to get blasted with snow in a few days so I think I’ll plan to stay in and enjoy both of your skillet recipes from this week!
I have had lots of chicken/skillet recipes lately but they are good for this time of year. A mix of both healthy-ish and cozy food to keep you warm, all in one. Stay safe in the snow!!