Easy Chicken & Rice Veggie Skillet for a Flavor-Packed Dinner
This Easy Chicken & Rice Veggie Skillet is the perfect solution for busy weeknights, offering a quick, nutritious, and delicious meal all in one pan. Juicy chicken pairs beautifully with colorful bell peppers, zucchini, and fluffy rice, all simmered together in savory chicken broth. With its rich flavors and vibrant ingredients, this dish not only satisfies hunger but also brings the family together around the dinner table. Whether you’re enjoying a cozy night in or hosting friends, this simple recipe is versatile enough to adapt to your preferences. It’s easy to prepare and even easier to enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 pound boneless chicken thighs or breasts
- 1 cup long-grain white or brown rice
- 2 cups chicken broth
- 1 cup bell peppers (mixed colors)
- 1 cup zucchini
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- to taste fresh parsley or cilantro for garnish
Instructions
- Wash and chop all vegetables: dice bell peppers, slice zucchini, chop onion, and mince garlic.
- In a large skillet over medium heat, add olive oil. Once hot, add chicken seasoned with salt, pepper, and paprika; cook until golden brown (5-7 minutes per side).
- Remove chicken and sauté onions and garlic in the same skillet until translucent.
- Add bell peppers and zucchini; cook until tender.
- Stir in rice and chicken broth; return chicken to skillet.
- Bring to a simmer, cover, reduce heat to low, and cook until rice is tender (about 20 minutes).
- Let sit covered for 5 minutes before serving; fluff rice with a fork and garnish with herbs.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg