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- 2 chicken breasts, diced - 1 cup long-grain rice - 3 cups chicken broth - 1 medium onion, diced - 4 cloves garlic, minced - 1 cup bell peppers (red and yellow), diced - 1 cup frozen peas - 1 tablespoon olive oil - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley for garnish When measuring rice, use a dry measuring cup. For chicken, make sure to cut it into even pieces. This helps with even cooking. For garlic, use a sharp knife to mince it finely. This releases more flavor. Use fresh herbs when possible. They add a great taste. If you don’t have chicken breasts, use thighs or even turkey. For rice, jasmine or basmati can work well. Instead of chicken broth, vegetable broth is a great choice. You can swap bell peppers for zucchini or mushrooms. If you want a spicier kick, add crushed red pepper flakes. For a fresh touch, use green onions instead of parsley. {{ingredient_image_1}} Start with two chicken breasts. Dice them into small, even pieces. This helps them cook well. Heat one tablespoon of olive oil in a large skillet on medium-high heat. Add the diced chicken to the skillet. Season with salt, pepper, and one teaspoon of paprika. Cook the chicken for about five to seven minutes. Stir it often until it turns golden brown and is no longer pink inside. Once cooked, remove the chicken from the skillet and set it aside. You want the chicken to stay juicy. In the same skillet, add one medium diced onion and one cup of diced bell peppers. Use a mix of red and yellow for color. Sauté the vegetables for three to four minutes. They should become tender but not mushy. Next, add four minced garlic cloves. Cook for another minute until the garlic smells great. This step gives the dish a nice flavor base. Now, it’s time to add the rice. Pour in one cup of long-grain rice and stir well. Coat the rice with the oil and mix it with the veggies for about two minutes. This helps the rice soak up all the flavors. Next, pour in three cups of chicken broth and add one teaspoon of dried oregano. Bring this mixture to a boil. Once it boils, reduce the heat to low. Return the cooked chicken to the skillet, cover it, and let it simmer for about 15 minutes. The rice will absorb the broth and become tender. After 15 minutes, stir in one cup of frozen peas. Cover again and let it cook for another five minutes. The peas will heat through, and the rice will be fluffy. Before serving, taste and adjust the seasoning if needed. Enjoy your delicious garlic chicken and rice! To cook rice well, start with rinsing it. This removes excess starch. Use long-grain rice for the best texture. For every cup of rice, use three cups of chicken broth. This ratio keeps the rice moist and full of flavor. Bring it to a boil, then reduce the heat. Cover the skillet and let it simmer. Don't lift the lid while it cooks. Let the rice absorb all the broth for a fluffy result. Add extra flavor by using herbs and spices. Fresh herbs like parsley or thyme brighten the dish. For a kick, add a pinch of red pepper flakes. You can also squeeze lemon juice over the finished dish. This gives a fresh taste. If you enjoy a smoky flavor, try smoked paprika instead of regular paprika. Each change can make the dish unique. To save time, use pre-cooked chicken. You can shred rotisserie chicken. This cuts down on cooking time. Frozen vegetables are another great option. They cook quickly and save prep time. You can also chop the onion and peppers ahead of time. Store them in the fridge until you're ready to cook. These tips help you enjoy a tasty meal with less work. Pro Tips Marinate the Chicken: For even more flavor, marinate the diced chicken in olive oil, garlic, and spices for at least 30 minutes before cooking. Use Quality Broth: The flavor of your broth can greatly influence the dish. Use low-sodium or homemade chicken broth for a richer taste without excess salt. Perfect Rice Cooking: Ensure the rice is rinsed before adding to the skillet to remove excess starch, which helps achieve a fluffier texture. Customize the Veggies: Feel free to add or substitute other vegetables like zucchini or corn to personalize the dish and boost its nutrition. {{image_2}} You can make this dish more colorful and healthy by adding different vegetables. Try carrots, zucchini, or broccoli. These veggies will add crunch and flavor. Just dice them small so they cook evenly. Add them after the onions and bell peppers. Cook until they are tender. This way, you get more nutrients without losing taste. If you like heat, add some spice to your skillet. You can mix in red pepper flakes or diced jalapeños. Start with a small amount, then taste as you go. You can also use spicy paprika instead of regular paprika. This will give your dish a nice kick. Just be careful not to add too much spice at once. You want to enjoy the heat, not be overwhelmed! You can swap out chicken for other proteins. Try diced turkey or shrimp for a different taste. If you want a vegetarian option, use beans or tofu. Cook the protein the same way as the chicken. Just make sure to adjust cooking times. Each protein cooks differently, so check for doneness. This allows everyone to enjoy this meal their way. You can store leftovers in the fridge. Place the garlic chicken and rice in an airtight container. Make sure it cools down before sealing. It stays fresh for up to three days. When you're ready to eat, just pull it out and enjoy. Freezing is another great option. Use a freezer-safe container or bag. Make sure to remove as much air as you can. Label it with the date for easy tracking. The dish can last up to three months in the freezer. When you want to eat it, let it thaw in the fridge overnight. Reheating is simple. You can use a microwave or stovetop. For the microwave, place it in a microwave-safe dish. Heat in short bursts, stirring in between. If using the stovetop, add a splash of broth to prevent sticking. Heat over low until hot. Enjoy your meal just like the first time! The total cooking time for Garlic Chicken and Rice Skillet is about 30 minutes. You’ll spend around 10 minutes prepping the ingredients. Cooking the chicken and veggies takes about 10 minutes, and simmering the rice with broth takes another 15 minutes. Yes, you can use brown rice instead of white rice. However, brown rice takes longer to cook. You will need to increase the simmering time to about 30 to 40 minutes. Make sure to use more broth, too. A good rule is to use 1 ½ cups of broth for every cup of brown rice. This skillet meal is tasty on its own, but some sides go great with it. Here are a few ideas: - A simple green salad with lemon vinaigrette - Garlic bread for extra flavor - Steamed broccoli or green beans for a healthy touch - A fresh fruit salad for a sweet finish These sides will balance the dish well and add more color to your meal. This blog post shared all you need for a great Garlic Chicken and Rice Skillet. You learned about ingredients, cooking steps, and storage tips. I emphasized quick cooking tricks and flavor ideas to boost your meal. Remember, small changes can make a big difference. Enjoy trying new veggies or proteins. Cook with joy and make it your own! Each time you cook, you will grow more confident and skilled. Happy cooking!

Garlic Chicken and Rice Skillet

A flavorful one-pan dish featuring chicken, rice, and vegetables, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces chicken breasts, diced
  • 1 cup long-grain rice
  • 3 cups chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup bell peppers (red and yellow), diced
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt, pepper, and paprika. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced onion and bell peppers. Sauté for about 3-4 minutes until the vegetables are tender.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the rice to the skillet, stirring to coat with the oil and vegetables for about 2 minutes.
  • Pour in the chicken broth and add the dried oregano. Bring the mixture to a boil.
  • Reduce the heat to low and return the cooked chicken to the skillet. Cover and let simmer for about 15 minutes, until the rice is cooked and has absorbed the liquid.
  • Stir in the frozen peas, cover, and let it cook for another 5 minutes, or until the peas are heated through and the rice is fluffy.
  • Adjust seasoning if necessary, then remove from heat.

Notes

Serve directly from the pan for a rustic feel, garnished with fresh parsley.
Keyword chicken, easy dinner, garlic, rice, skillet