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20-Minute Chicken and Rice Skillet Dinner Recipe

  • Author: Brandie Valenzuela
  • Yield: 4 Servings (about 1 1/4 cups per serving) 1x


  • 2 teaspoons olive oil
  • 5 boneless & skinless chicken thighs (about 1 1/4 pounds, cut into bite-sized)
  • 1 cup red bell pepper (chopped)
  • 1 1/2 cups instant brown rice
  • 1 1/2 cups water
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 cups broccoli florets
  • 2 ounces Parmesan cheese (about 1/2 cup, shaved)


  1. Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper, rice, water, pepper and salt. Stir together.
  2. Add broccoli to top of chicken and rice without stirring; cover and allow to sit for about 2 minutes. Stir broccoli into chicken/rice mixture. Continue to cook until rice is fully cooked and broccoli is tender-crisp. Remove from heat, Sprinkle with Parmesan cheese and serve.


–Source: Cooking Light Magazines, April 2014 issue (reprinted with permission)

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