Skillet Chicken And Rice
A hearty skillet dish combining tender chicken, flavorful vegetables, and fluffy brown rice, all cooked in savory chicken broth. Perfect for a quick weeknight dinner or satisfying lunch, it offers a balanced mix of protein and vegetables with comforting flavors that appeal to the whole family.
Ingredients
Instructions
- Saute chopped celery, chopped onion, and chopped green pepper in a small amount of oil or butter until tender.
- Add cooked, chopped chicken, salt, and poultry seasoning. Continue stirring until the chicken is heated through.
- Cook brown rice according to package instructions using chicken broth instead of water.
- Add the cooked rice to the sautéed ingredients and cook until the mixture is dry and begins to stick to the skillet.
Tips & Substitutions
For added flavor, consider using a mix of spices such as paprika or garlic powder alongside the poultry seasoning. If you don't have brown rice, white rice can be used, but adjust the cooking time as needed. Using leftover cooked chicken can save time. Sautéing the vegetables until they are just tender will enhance their sweetness and overall flavor in the dish.
Serving Suggestions
Serve the skillet chicken and rice with a fresh side salad or steamed vegetables for a complete meal. It pairs beautifully with delicious drumsticks for a hearty family dinner. For a touch of brightness, a squeeze of lemon juice or a sprinkle of fresh herbs can elevate the dish further.
Storage & Reheating
Leftover skillet chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to the skillet and cover, allowing the mixture to steam until heated through. This helps prevent the rice from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Chicken And Rice contains roughly 294 calories, with 9g protein, 45g carbohydrates, and 11g fat. It is an excellent source of iron (65% of the Daily Value), vitamin C (61% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked chicken instead of cooked?
Yes, you can use uncooked chicken. Simply dice it and sauté it with the vegetables until fully cooked before adding the rice. Ensure that the chicken reaches an internal temperature of 165°F for safety.
What can I substitute for brown rice?
If you don't have brown rice, you can substitute with white rice or even quinoa. Keep in mind that cooking times will vary; white rice typically cooks faster, so adjust accordingly.
Can I freeze this dish?
Yes, skillet chicken and rice can be frozen. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in a skillet or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).