Skillet Chicken and Rice

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Skillet Chicken and Rice is the perfect one pan supper. Deliciously seasoned chicken cooked in butter makes way for a feast of cooked rice enhanced from the seasoned chicken pan drippings.

close up of skillet chicken and rice

One Pan Meals Making Life Delicious

Let’s face it, we are all super busy. There are countless times when it seems so hard to get supper on the table during a busy week. Finding recipes that can keep you out of the drive thru and help get supper on the table at a reasonable hour can sometimes be daunting.

One of the things I love to do more than anything is to help people cook at home. Showing folks how you can make delicious meals in a little time is a favorite past time of mine. Just like this Bourbon Steak with Brussels and Sweet Potatoes, our Skillet Chicken and Rice shows you how to make a fine meal that is great when you are short on time but don’t want to be short on flavor.

This meal is also designed to be a fairly easy clean up. That is important too! I saw a meme the other day that said something like, no-one told me that being an adult meant the kitchen would ALWAYS have to be cleaned. Even when you get take out for supper, it still has to be cleaned up. Ain’t that the truth?! This Skillet Chicken and Rice can all be done in the same skillet which makes that part of your everyday life a little easier.

So, a quick, easy and delicious supper with very little clean up, that sounds like heaven to me! Let’s show you how to do it!

~Ingredients~

  • 1 Pound Chicken breast tenderloins, cut into bite size pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt plus a pinch
  • 1/2 cup butter
  • 1 teaspoon pepper plus a pinch
  • 1/2 teaspoon garlic powder plus a pinch
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons Lemon juice
  • 1 & 1/2 cups uncooked jasmine rice
  • 3 cups chicken broth
  • 1/2 cup parmesan cheese

~Method~

  1. Cut and season chicken with salt, pepper and garlic powder. Heat olive oil in a large skillet. Brown chicken and drain.
  2. In the same pan, add butter, red pepper flakes and another pinch of salt, garlic powder and pepper to the butter. Heat over medium heat until butter is melted and seasoning is mixed well. Add lemon juice and simmer over medium heat for about 2 minutes. Take out 4 tablespoons to reserve for a finishing sauce.
  3. Add rice to remaining sauce in skillet and cook 3 to 4 minutes to brown the rice in the butter sauce. Add chicken broth and mix well. Bring to a boil and lower heat to simmer on medium/low heat. Simmer rice in skillet for 20-25 minutes, stirring only once or twice to prevent rice from sticking to bottom. Test rice for doneness once liquid has evaporated. Remove from heat.
  4. Add chicken back in to rice mixture. Drizzle reserved sauce over chicken and rice. Sprinkle with parmesan cheese and cover. Allow to rest covered for about 5 minutes. Serve garnished with parsley and enjoy!

Tips and Tricks

  • Let’s talk about the skillet. Having a really good large capacity skillet is important here. The rice and chicken need a good bit of space. A 10 inch cast iron may get crowded and possibly boil over. Having something a tad bigger and with a lid that fits is a good idea for this one. If you need a good skillet like this, see the bottom of this post for a great one like what we use.
  • Pan drippings. Pan drippings are soooo important! They are the unsung hero of skillet cooking. Leaving them in for this recipe really enhances the flavor of the rice. A flavor you just won’t get from traditional seasoning. By adding the butter and lemon juice for the sauce, you will have the chance to deglaze those drippings from the pan and incorporate that beautiful flavor into the sauce and the rice!
  • Extras. Like so many of our other recipes, this is a great basic recipe. Feel free to add some fresh veggies, different seasoning or anything else your palate desires. Creative cooking always begins with a basic delicious recipe. If you reinvent this recipe or any of our others, tell us about it! We love new and delicious ideas!! Head over and shoot us an EMAIL to tell us what you did.

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

Brooke signature

Also, this recipe was featured in MEAL PLAN MONDAY! We love everything about Meal plan Monday, Great recipes from some really good folks! Be sure to check it out for more great recipes!

close up of skillet chicken and rice on a blue plate with a silver spoon

Skillet Chicken and Rice

Yield: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Skillet Chicken and Rice is the perfect one pan supper. Deliciously seasoned chicken cooked in butter makes way for a feast of cooked rice enhanced from the seasoned chicken pan drippings.

Ingredients

  • * 1 Pound Chicken breast tenderloins, cut into bite size pieces
  • * 2 tablespoons olive oil
  • * 1 teaspoon salt plus a pinch
  • * 1/2 cup butter
  • * 1 teaspoon pepper plus a pinch
  • * 1/2 teaspoon garlic powder plus a pinch
  • * 1/4 teaspoon red pepper flakes
  • * 3 tablespoons Lemon juice
  • * 1 & 1/2 cups uncooked jasmine rice
  • * 3 cups chicken broth
  • * 1/2 cup parmesan cheese

Instructions

  1. Cut and season chicken with salt, pepper and garlic powder. Heat olive oil in a large skillet. Brown chicken and drain.
  2. Add butter, red pepper flakes and another pinch of salt, garlic powder and pepper to the butter. Heat over medium heat until butter is melted and seasoning is mixed well. Add lemon juice and simmer over medium heat for about 2 minutes. Take out 4 tablespoons to reserve for a finishing sauce.
  3. Add rice to remaining sauce in skillet and cook 3 to 4 minutes to brown the rice in the butter sauce. Add chicken broth and mix well. Bring to a boil and lower heat to simmer on medium/low heat. Simmer in skillet for 20-25 minutes, stirring only once or twice to prevent rice from sticking to bottom. Test rice for doneness once liquid has evaporated. Remove from heat.
  4. Add chicken back in to rice mixture. Drizzle reserved sauce over chicken and rice. Sprinkle with parmesan cheese and cover. Allow to rest covered for about 5 minutes. Serve garnished with parsley and enjoy!
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 218Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 69mgSodium 687mgCarbohydrates 4gFiber 0gSugar 0gProtein 16g

**Nutritional Values are estimates only

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