Name: Skillet Chicken & Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pint cherry tomatoes, halved; Juice from ½ lemon; 1 tbsp white distilled vinegar; ½ cup finely chopped fresh parsley; ½ tsp kosher salt; Freshly cracked black pepper, to taste; 2 tsp kosher salt; 1 tsp freshly cracked black pepper; 1 tsp smoked paprika; 1 tsp whole fennel seeds; 1 tsp whole cumin seeds; 4-5 boneless, skinless chicken thighs; 2 tbsp olive oil, divided; ½ yellow onion, thinly sliced; 2 leeks, sliced; 3 cloves garlic, finely minced; 1 cup white rice; 2 cups chicken bone broth; ½ cup frozen green peas; 4-5 lemon slices; ½ cup fresh parsley, roughly chopped

One pot chicken and rice with a fresh tomato salad.

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This delicious Skillet Chicken & Rice is made in one-pot making it the perfect weeknight meal. It’s filled with flavorful crispy chicken thighs, rice, and peas topped with a fresh tomato salad.

I love that this chicken and rice recipe is all made in one-skillet and comes together in less than 40 minutes! Just cook the chicken, add the veggies, rice, and peas, pour in broth, add chicken back in and bake.

I love topping this Skillet Chicken & Rice with a fresh tomato salad made from cherry tomatoes, lemon juice, vinegar, and fresh parsley.

Why you’ll love this Skillet Chicken & Rice:

Simple and easy to make. This recipe comes together in one-skillet and ready in less than 40 minutes.

Flavorful and fresh. The crispy chicken thighs spiced with cumin and fennel seeds pairs deliciously with the fresh tomato salad.

Perfect summer dinner recipe. This skillet contains bright and fresh flavors from the tomato salad.

Ingredient Breakdown:

Chicken thighs – I recommend chicken thighs over breast for extra flavor.
Smoked paprika – can also use sweet paprika.
Fennel and cumin seeds – I recommend whole seeds for maximum flavor, but ground works too.
Onion and leeks – creates a delicious aromatic base.
White rice – can also substitute brown rice but may need to adjust broth amount.
Bone broth – can substitute with vegetable broth or regular chicken broth.
Frozen peas – can substitute with fresh peas.
Lemon slices – for extra flavor and freshness.
Parsley – for garnish and extra flavor.

How to make Skillet Chicken & Rice:

In a medium mixing bowl, combine all tomato salad ingredients. Season with pepper to taste and additional salt if desired. Refrigerate.
Preheat oven to 375°F. In a small bowl combine salt, pepper, paprika, and whole seeds. Pat chicken dry and sprinkle over spices on both sides of chicken.
Heat 1 tbsp olive oil in a cast iron or oven-safe skillet over medium-high heat. Add chicken and sear until golden brown on both sides. Remove from skillet and add another 1 tbsp oil. Add onion and leeks. Cook for 4-5 minutes until softened.
Once onion and leeks have cooked down, stir in garlic and cook for 1-2 minutes. Add rice and toast until light golden then stir in peas and broth. Arrange lemon slices in skillet and set chicken on top.
Bake in the oven for 20-25 minutes until chicken is cooked through. Serve skillet topped with fresh tomato salad and fresh parsley.

Recipe Modifications + Serving Suggestions:

Substitute fennel and cumin seeds with ground fennel and cumin.

Substitute white rice with brown rice, but add an extra 1/2 cup broth.

Substitute bone broth with regular chicken broth or vegetable broth.

I recommend topping this Skillet Chicken & Rice with the fresh tomato salad and fresh parsley.

Storage Instructions:

Store cooled chicken and rice in an airtight container in the fridge for up to 5 days.

More Delicious Weeknight Dinners..

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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