Stovetop Chicken and Rice Skillet with Bell Peppers and Zucchini
Quick Stovetop Chicken and Rice brings together tender protein and hearty grains, creating a satisfying meal. When you add zucchini to the mix, it introduces a burst of freshness, color, and texture, elevating the dish to new heights.
1poundboneless skinless chicken breast or thighscut into 1-inch pieces
1cupuncooked long grain rice
2teaspoonsgarlicminced
1teaspoonsalt
2 ½cupschicken broth
1large red bell pepperroughly chopped
1medium or 2 small zucchinicut into 1-inch pieces
Salt and pepperto taste
Instructions
In a large skillet or pan (I used a 12-inch skillet) that has a lid, over medium-high heat, add 2 tablespoons of the butter. Add the onion and cook until the onion is softened and translucent, about 4 minutes.
Add the chicken to the pan and cook until no longer pink, stirring often.
Push the chicken mixture to one side of the pan, and add the remaining 2 tablespoons of butter to the other side of the pan. When the butter melts, add the rice to the pan.
Saute the rice in the melted butter for a few minutes, stirring often.
Add the garlic and salt to the pan and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
Slowly pour in the chicken broth, and combine the rice with the chicken mixture. Bring the mixture to a boil. Reduce the heat to medium or medium-low, so that it’s still slowly simmering, and add a lid to the pan.
Cook without stirring for 12 minutes.
After the 12-minute cooking time, add the bell pepper and zucchini and stir to combine.
Replace the lid and cook an additional 8 minutes or until the vegetables and rice are both tender.
Remove from heat, adjust salt and pepper to taste, and serve right away.
Notes
This is a very bare-bones recipe. Feel free to add a tablespoon or two of your favorite fresh herbs before serving or a tablespoon of your favorite seasoning blend such as a Cajun seasoning or Italian seasoning.
This dish is great with cheese on it, if you like that kind of thing! You can stir in ½ cup of cheese (I like sharp cheddar) until it melts and then sprinkle on another 1 to 1.5 cups on top. Replace the lid and let the mixture stand for about 3 minutes or until the cheese melts.
You can use lots of different vegetables in this dish. I like it with snow peas and asparagus too.
Precooked grilled chicken would be great in this recipe too, to add some smokiness and flavor.
Want to make this meatless? Replace the chicken with 2 to 3 large portobello mushroom caps. Wash the caps and remove the stems and gills, and slice the mushrooms into strips. Use them as directed in the recipes in place of the chicken.
SERVING SUGGESTIONS: This is great with a simple cucumber salad: just mix fresh, chopped cucumbers, tomatoes, and some thinly sliced onion together, and dress with oil, vinegar, and salt and pepper. Easy and so great. Don’t forget a side of watermelon.
MEAL PREP: You can cut up your chicken ahead of time and any of your veggies that you’d like to; just store them covered in the fridge until you are ready to use them (store the onion separate from the bell pepper and zucchini since you add them at different times to the recipe).