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Quick Healthy Chicken & Rice Skillet

Prep 8 min Cook 18 min Difficulty 1/5

Skillet chicken with brown rice, veggies, and lemon-parsley finish—ready in under 30 minutes.

Why this recipe works

This quick chicken and rice skillet is a one-pan weekday solution. It suits busy families, meal-preppers, or anyone needing a wholesome dinner in under 30 minutes.

Search intent: how to make a quick healthy chicken and rice skillet
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  • 30 minute chicken dinner

Key takeaways

One-pan dinner with protein, grain, and veggies.
Flavor depth from toasting rice and paprika.
Finish with lemon and parsley for brightness.

Recipe guide

This quick chicken and rice skillet is a one-pan weekday solution. It suits busy families, meal-preppers, or anyone needing a wholesome dinner in under 30 minutes.

A simple skillet that feeds a week of healthy meals.

  • One-pan dinner with protein, grain, and veggies.
  • Flavor depth from toasting rice and paprika.
  • Finish with lemon and parsley for brightness.

Why this skillet works

Balanced, single-pan meal: lean protein, whole-grain rice, and veggies. Minimal prep and hands-on time, great for busy weeknights.

Step-by-step tips

Season chicken well with salt, pepper, and smoked paprika. Toast rice with onion to deepen flavor. Simmer in broth until tender, then finish with lemon juice and parsley for brightness.

Make-ahead and variations

Cooked chicken and rice can be portioned for lunches. Swap in different frozen veggies, or use quinoa for a change in texture.

Ingredients

  • 8 oz chicken breast, thinly sliced
  • 3/4 cup long-grain brown rice, rinsed
  • 1 3/4 cup low-sodium chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley

Instructions

  1. Season chicken with salt, pepper, and smoked paprika and set aside
  2. Heat olive oil in a large skillet over medium-high heat
  3. Sear chicken slices 2-3 minutes per side until golden but not fully cooked; remove to a plate
  4. Add sliced onion to the skillet and cook 2-3 minutes until softened
  5. Pour in rinsed brown rice and toast 1 minute with the onion
  6. Add chicken broth, bring to a boil, then reduce to a simmer and cover
  7. Simmer rice, covered, 18-20 minutes until tender and most liquid is absorbed
  8. Stir frozen mixed vegetables into the rice, nestle chicken on top, cover and cook 3-4 minutes until chicken reaches 165°F and vegetables are heated
  9. Remove from heat, stir in lemon juice and chopped parsley, adjust seasoning with salt and pepper
  10. Let sit 2 minutes, fluff rice gently and serve

FAQs

Can I use chicken thighs instead of chicken breast? Yes. Adjust cooking time; thighs may need a bit longer to reach 165°F.
Can I use fresh vegetables? Yes. Add fresh peas, carrots, or corn in the final 5–7 minutes if using fresh.
What can I substitute for brown rice? White rice or quinoa can be used, but cooking times will differ; adjust liquid amounts accordingly.