Skillet Garlic Chicken and Rice Casserole
A comforting one-pan meal featuring tender chicken, fragrant garlic, colorful vegetables, and hearty rice, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 cup bell peppers, diced
- 1 onion, diced
- 2 cups rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, sautéing until they are softened, about 5 minutes.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Push the vegetables to the side of the skillet. Add the chicken breast pieces, seasoning them with salt, black pepper, and paprika. Cook the chicken until it’s lightly browned, about 5-7 minutes.
- Stir the rice into the skillet until it’s well mixed with the vegetables and chicken.
- Pour in the chicken broth and bring the mixture to a boil.
- Cover the skillet, reduce the heat to low, and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is no longer pink in the center.
- Remove from heat and let sit for a few minutes before serving to allow the flavors to meld.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
Use fresh ingredients for the best flavor and monitor the heat to prevent burning.