Chicken and Rice Skillet with Broccoli
This chicken and rice skillet with broccoli is the best weeknight dinner. It’s packed with protein, veggies, and comforting flavor. The best part? It's cooked all in one pan.
Equipment
1 large saucepan with lid
Ingredients
Chicken and Rice Skillet with Broccoli
- 5 medium sized chicken thighs boneless, skinless
- 1 ½ cups jasmine rice or another long grain rice that only requires 15-20 minutes of cook time
- 2 ¼ cups chicken broth
- 1 yellow onion diced
- 1 head fresh broccoli stems removed and chopped into small florets
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
Honey Mustard Cream Sauce
- 1/2 cup plain Greek yogurt
- 1 tbsp. honey
- 2 tsp. Dijon Mustard
- 1 tsp. lemon juice
- 1 tablespoon water
- Pinch of salt
Instructions
- In a medium bowl, combine the paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix well and coat both sides of the chicken thighs with the seasoning blend.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Sear the chicken thighs on both sides, about 1½ minutes per side.
- Remove the chicken thighs from the skillet. Add the rice, diced onion, and 1 teaspoon of olive oil to the same pan. Sauté for about 1 minute.
- Pour in the chicken broth, return the chicken thighs to the skillet, and top with the chopped broccoli.
- Bring to a simmer, cover, and cook until the chicken thighs reach an internal temperature of 175°F. This usually takes about 15 minutes.
- Note: If you’re using a different type of rice, it may require more liquid. If all the broth has been absorbed but the rice is still not soft and tender, add an additional ¼ cup of chicken broth and cook for a few more minutes.
- While the rice is simmering, prepare the honey mustard cream sauce: combine plain Greek yogurt, Dijon mustard, lemon juice, honey, water, and salt. Mix until well combined1/2 cup plain Greek yogurt, 1 tbsp. honey, 2 tsp. Dijon Mustard, 1 tsp. lemon juice, 1 tablespoon water, Pinch of salt
- Spoon the chicken and rice skillet into a bowl. Drizzle the cream sauce over it. Enjoy!
Video
Notes
I recommend using jasmine rice in this recipe. It cooks in just 15 minutes, which aligns well with the other ingredients. It also holds its shape nicely and doesn’t become mushy.
I prefer to trim excess fat off the chicken thighs prior to searing and cooking.
Nutrition
Calories: 471kcalCarbohydrates: 59gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 110mgSodium: 683mgPotassium: 834mgFiber: 5gSugar: 7gVitamin A: 990IUVitamin C: 111mgCalcium: 123mgIron: 3mg
Tried this recipe?Let me know how it was!