The Easiest Skillet Chicken and Rice

This chicken skillet is perfect for a cozy, nutrient dense meal, that tastes like it took all day. It’s highly customizable with what you have on hand, as well!

Ingredients

• 4 chicken thighs, skin on (bone in okay, will need more cook time)

• 2 organic carrots

• 2 organic celery stalks

• 1 garlic clove (omit if you don’t tolerate it)

• 1 cup organic basmati rice

• 2 cups organic bone broth (homemade is AMAZING, but not necessary)

• 2 tablespoons organic diced tomatoes

• Dried or fresh herbs of choice like thyme, rosemary, and/or oregano

Start with the chicken

• Pat dry and season organic chicken thighs well with salt + pepper.

• Skin-side down in a hot pan (that has a lid that fits for later) with a little olive oil.

• Don’t touch it for 6–8 minutes until the skin is deeply golden.

• Flip and cook 2–3 minutes more.

• Remove to a plate (it won’t be cooked through).

Build the skillet

• Sauté carrots + celery in the same pan.

• Add rice, toast it for ~30 seconds.

• Add broth and mix in your herbs ~1-2tsp total, and some diced tomatoes or even a few spoonfuls of organic pasta sauce works!

• Nestle the chicken back in skin-side up (important so skin stays crispy).

Simmer time

• Cover and simmer gently for 25–30 minutes.

• You’re looking for:

  • Tender rice

  • Chicken internal temp ~175°F (thighs like it hotter than breasts)

  • Juices running clear

If the rice is done but the chicken needs more time:

• Add a splash more broth, re-cover, give it 5–10 more minutes.

And enjoy!