Smoky Chicken and Rice Skillet

This one pot meal is packed with so much flavor and nutrition! If you know me well, you know my love for Smart Chicken. There’s no other chicken I use because it’s seriously SO good. This recipe is a great combo of carbs and protein and it reheats well, making it a nice option for lunch too.

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. In a large bowl, combine chicken, paprika, garlic powder and 1 teaspoon salt. Place the chicken in the skillet and cook for 4 minutes, or until nicely golden brown. Flip and cook for 2 minutes longer. Transfer to a plate.

2. Add the carrots, celery and shallot to the pan and cook for 5 minutes, or until lightly softened. Add thyme, oregano, lemon zest/juice, the remaining 1/2 teaspoon salt and freshly ground black pepper.

3. Stir in rice and cook for 1 minute. Add broth and the chicken and bring to a boil; cover the pan and reduce heat to low. Cook for 20 minutes, or until the rice is cooked through and most of the liquid is absorbed.

4. Remove pan from heat and allow to rest for 5 minutes. Garnish with green onion and serve.

Smoky Chicken and Rice Skillet

Serves 4

All you need:

2 tablespoons olive oil

1 ½ pounds Smart Chicken breast, halved

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 ½ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

3 carrots, sliced

3 celery stalks, sliced

1 shallot, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

Zest and juice of 1 lemon

1 cup long-grain rice

4 cups bone broth or chicken stock (I used Smart Chicken classic chicken bone broth)

Sliced green onion, for garnish

All you do:

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. In a large bowl, combine chicken, paprika, garlic powder and 1 teaspoon salt. Place the chicken in the skillet and cook for 4 minutes, or until nicely golden brown. Flip and cook for 2 minutes longer. Transfer to a plate.
  2. Add the carrots, celery and shallot to the pan and cook for 5 minutes, or until lightly softened. Add thyme, oregano, lemon zest/juice, the remaining 1/2 teaspoon salt and freshly ground black pepper.
  3. Stir in rice and cook for 1 minute. Add broth and the chicken and bring to a boil; cover the pan and reduce heat to low. Cook for 20 minutes, or until the rice is cooked through and most of the liquid is absorbed.
  4. Remove pan from heat and allow to rest for 5 minutes. Garnish with green onion and serve.
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