The Easiest Skillet Chicken and Rice
This chicken skillet is perfect for a cozy, nutrient-dense meal that tastes like it took all day — and it's highly customizable with whatever you have on hand.
Made with bone broth for extra gut-healing collagen, and completely customizable to what you have on hand. Omit the garlic or use garlic-infused oil to keep it low FODMAP — a nourishing, anti-inflammatory dinner perfect for IBS and SIBO healing.
4
10 minutes
35–40 minutes
Ingredients
- •4 chicken thighs, skin-on (bone-in works too — add more cook time)
- •2 organic carrots, chopped
- •2 organic celery stalks, chopped
- •1 garlic clove (omit if you don't tolerate it)
- •1 cup organic basmati rice
- •2 cups organic bone broth
- •2 tbsp organic diced tomatoes (or a few spoonfuls of organic pasta sauce)
- •Dried or fresh herbs of choice: thyme, rosemary, and/or oregano (1–2 tsp total)
- •Salt, pepper, and olive oil
Instructions
- 1
Pat chicken thighs dry and season well with salt and pepper.
- 2
Place skin-side down in a hot pan with a little olive oil. Don't move for 6–8 minutes until deeply golden.
- 3
Flip and cook 2–3 minutes more. Remove to a plate — it won't be cooked through yet.
- 4
Sauté carrots and celery in the same pan.
- 5
Add rice and toast for about 30 seconds.
- 6
Add broth, herbs, and diced tomatoes. Stir to combine.
- 7
Nestle the chicken back in skin-side up to keep the skin crispy.
- 8
Cover and simmer gently for 25–30 minutes, until rice is tender and chicken reaches an internal temp of 175°F.
- 9
If rice is done but chicken needs more time, add a splash more broth, re-cover, and cook 5–10 more minutes.