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Chicken and Rice Skillet

A quick and delicious chicken and rice dish that the whole family will love, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, diced Diced for quicker cooking.
  • 2 cups mixed vegetables (carrots, peas, corn) Fresh or frozen can be used.
  • 1 cup rice Use any type of rice; adjust cooking time for brown rice.
  • 2 cups chicken broth Low sodium recommended.
  • 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 2 tablespoons olive oil For cooking the chicken.

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced chicken and cook until it's brown and cooked through, about 5-7 minutes.
  3. Stir in the mixed vegetables and cook for another 3-4 minutes.
  4. Add the rice, chicken broth, soy sauce, garlic powder, salt, and pepper. Stir well.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the rice is tender.
  6. Fluff the rice with a fork, serve hot, and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.