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Chicken & Rice: Healthier One-Pot Skillet (Serves 2)

Prep 10 min Cook 30 min Difficulty 1/5

One-pot Chicken & Rice: a quick, healthy skillet for two with brown rice, broccoli, and carrots.

Why this recipe works

This Chicken & Rice one-pot skillet is a simple, balanced dish for two. It uses chicken, brown rice, broccoli, and carrots for a complete meal without extra pans. It’s suited for busy weeknights, meal-preppers, or anyone wanting a comfort-food dinner with a healthy twist.

Search intent: find a quick healthy one-pot chicken and rice recipe
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Key takeaways

One-pot method saves cleanup and time
Balanced meal: protein, whole grains, veggies
Adjust seasonings to taste and enjoy leftovers

Recipe guide

This Chicken & Rice one-pot skillet is a simple, balanced dish for two. It uses chicken, brown rice, broccoli, and carrots for a complete meal without extra pans. It’s suited for busy weeknights, meal-preppers, or anyone wanting a comfort-food dinner with a healthy twist.

A complete, low-fuss dinner you can make in one skillet.

  • One-pot method saves cleanup and time
  • Balanced meal: protein, whole grains, veggies
  • Adjust seasonings to taste and enjoy leftovers

Ingredients and prep overview

Gather 600 g total boneless chicken breast (cut into 1-inch pieces), 3/4 cup uncooked brown rice, 2 cups low-sodium chicken broth, olive oil, 1 small onion (diced), 1 cup broccoli florets (chopped), 1 medium carrot (sliced), 1 garlic clove (minced), 1 tbsp lemon juice, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp black pepper, parsley (optional). Preheat and pat dry the chicken.

Searing, then simmer technique

Sear chicken in olive oil in a large skillet until golden (3–4 minutes per side). Remove; sauté onion until translucent, then add garlic. Toast rice 1–2 minutes, add broth and lemon juice, return chicken, simmer covered on low for 25 minutes.

Finish with veggies and serve

Top with broccoli and carrot after 15 minutes of simmering, re-cover, cook until rice is tender and chicken is cooked through (about 10 more minutes). Rest 5 minutes, fluff, season to taste, and serve.

Ingredients

  • 300 g boneless skinless chicken breast, cut into 1-inch pieces
  • 3/4 cup brown rice (uncooked)
  • 2 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 cup broccoli florets, chopped
  • 1 medium carrot, sliced
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. Pat chicken dry and season with salt, pepper, thyme, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken in a single layer and sear until golden, about 3-4 minutes per side; transfer to a plate.
  4. Reduce heat to medium and add diced onion to the skillet; sauté until translucent, 3-4 minutes.
  5. Add minced garlic and cook 30 seconds until fragrant.
  6. Stir in uncooked brown rice and toast 1-2 minutes, coating with oil and aromatics.
  7. Pour in chicken broth and lemon juice, scraping up browned bits from the bottom.
  8. Return seared chicken to the skillet, nestling pieces into the liquid.
  9. Bring to a simmer, then reduce heat to low, cover, and cook 25 minutes.
  10. After 15 minutes of simmering, scatter broccoli florets and sliced carrot on top, re-cover and continue cooking until rice is tender and chicken cooked through, about 10 more minutes.
  11. Remove from heat and let rest covered 5 minutes to finish steaming.
  12. Fluff rice with a fork, stir in chopped parsley if using, adjust seasoning, and serve.

FAQs

Can I cook this with white rice instead of brown rice? Yes, but adjust the liquid and cooking time to suit white rice.
How can I add more vegetables? Stir in chopped bell peppers or peas with the broccoli and carrot. Adjust liquid if needed.
What if the chicken pieces are larger or smaller? Cook until chicken reaches 165°F (74°C) internal temperature and rice is tender.