Quick Chicken and Rice Skillet
A flavorful one-pan dish featuring tender chicken thighs, vibrant vegetables, and seasoned rice, perfect for a speedy, budget-friendly meal.
5 min
Prep
15 min
Cook
4
Serves
410
Calories
Macros · per serving
29g protein
45g carbs
13g fat
Ingredients
For 4 servings
- 500 g chicken thigh
- 2 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 1 red bell pepper
- 1 cup frozen peas
- 400 g canned diced tomatoes
- 1 cup chicken broth
- 1 cup white rice
- salt — to taste
- black pepper — to taste
- 1 teaspoon paprika
Instructions
- 1
Dice the onion and mince the garlic. Slice the red bell pepper.
- 2
Heat olive oil in a large skillet over medium-high heat.
- 3
Season chicken thighs with salt, pepper, and paprika.
- 4
Add the chicken thighs to the skillet and cook for 5 minutes on each side, until browned. Remove and set aside.
- 5
In the same skillet, add onion, garlic, and red bell pepper. Sauté for 2-3 minutes until soft.
- 6
Add the rice, stirring to coat with the oil and vegetables.
- 7
Pour in the chicken broth and canned tomatoes. Stir to combine.
- 8
Return the chicken thighs to the skillet, arranging them on top of the rice.
- 9
Cover and reduce the heat to medium-low. Cook for 10 minutes.
- 10
Add the frozen peas and cook for an additional 5 minutes, or until the rice is tender and chicken is cooked through.
- 11
Adjust seasoning with salt and black pepper to taste before serving.
Cook it this week.
NeatEat plans Quick Chicken and Rice Skillet — and the rest of your week — around your budget, groceries included.