Cozy Skillet BEST EVER Chicken & Rice
Classic chicken and rice just got a glow-up with this one-skillet wonder—juicy chicken, herby lemon-kissed rice, and zero extra dishes. Comfort food? Absolutely. Easy and elite? You bet.
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Ingredients
- 2 tablespoons avocado oil
- 3 Boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon paprika
- 4 medium carrots about 12 ounces, sliced into 1/4-inch rounds
- 2 large shallots about 4 ounces, finely diced
- 3 stalks celery about 9 ounces, sliced 1/4-inch thick
- 2 cloves garlic minced
- 1 teaspoon freeze-dried thyme
- 1 teaspoon oregano
- 2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
- 1 cup long-grain rice
- 2 cups chicken stock
Instructions
- 1️⃣ Sear that chicken. Heat 1 tbsp oil in a large skillet over medium-high heat. Toss chicken with paprika, 1 tsp salt, and a few grinds of pepper. Sear for 4-5 minutes until golden. Remove and set aside.
- 2️⃣ Veggie time. Add the remaining 1 tbsp oil. Toss in carrots, celery, and shallots. Cook until softened (but not mushy!) for about 4-5 minutes. Stir in garlic, thyme, oregano, lemon zest, lemon juice, and a little more salt and pepper. Let everything get cozy for about 1 minute.
- 3️⃣ Rice + Stock = Match Made in Heaven. Stir in the rice, letting it toast slightly for about 2 minutes. Pour in the chicken stock, season with 1/2 tsp salt, and give it a good stir.
- 4️⃣ Bring back the chicken. Nestle those golden chicken breasts back into the pan. Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes until the rice is fluffy and the chicken is cooked through.