Smoky Chicken and Rice Skillet

Smoky Chicken and Rice Skillet - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

This one pot meal is packed with so much flavor and nutrition! This recipe is a great combo of carbs and protein and it reheats well, making it a nice option for lunch too.Smoky Chicken and Rice Skillet -

Smoky Chicken and Rice Skillet

Serves 4


  • 2 tablespoons olive oil
  • 1 ½ pounds chicken breast, halved
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons kosher salt, divided
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 shallot, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Zest and juice of 1 lemon
  • ½ teaspoon black pepper, freshly ground
  • 1 cup long-grain rice
  • 4 cups bone broth or chicken stock
  • Green onion, sliced (for garnish)


Heat 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.

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 ½ teaspoon salt and freshly ground black pepper.

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.

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

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at