One Pot Chicken and Rice
Sweet fire-roasted tomatoes and savory bacon are the unexpected stars of this unique chicken and rice skillet recipe. Tender chicken, fluffy rice, and crispy bacon come together in one pan for a complete dinner that’s sure to become a keeper.
Why We Love This One Pot Chicken and Rice Recipe
Our Kielbasa and Rice recipe has been a reader favorite, so we wanted to create a chicken version. Adding bacon gives the milder chicken a boost of smoky, savory flavor, making this an easy new meal you can get on the table in about 30 minutes.
Use a deep skillet and plan to cook in a few batches. Fry the bacon first, then use the drippings to cook the chicken cubes and later the rice. A little bacon fat adds a rich, savory depth that takes this simple chicken and rice dish to the next level.
While testing this one skillet meal and our Fajita Chicken Mac and Cheese recipe, we learned that chicken needs to be generously seasoned whenever it’s mixed with pasta or rice. We tend to have a fairly mild palate, so feel free to add even more spices to suit your taste.
What Makes This Dinner A Keeper:
- Simple, everyday ingredients: Made with pantry staples, but is enhanced with a can of fired roasted tomatoes with garlic – I love keeping these in the cupboard!
- One-pot meal: Everything cooks in a single skillet, saving dishes and cleanup time.
- Adds variety to your menu: We love our cheesy one-pot meals like Hamburger Tortellini recipe, but this flavorful dairy free dish is a welcome change of pace.
Ingredients Needed
- Chicken – boneless, skinless chicken breast is our preference, chicken thighs can be deboned, chopped and add more flavor.
- Rice – medium grain white rice works best in the skillet.
- Bacon – 6 strips or just under half a pound.
- Spices – Garlic Powder, Paprika, Salt and Pepper – I love using this Himalayan Pink Salt with Pepper and Garlic blended in to save time measuring.
- Onion and Green Pepper – Broccoli could be chopped and substituted for the pepper.
- Fire Roasted Tomatoes – petite diced tomatoes work fine too, do NOT drain.
- Chicken Broth – Better Than Bouillon is my favorite.
- Vegetable Oil – to keep the skillet moist while cooking chicken and browning the rice.
How to Make Skillet Chicken and Rice
Using a deep skillet, we have a Swiss Diamond Nonstick Saute Pan, fry the bacon and keep ALL of the drippings possible.
Set the bacon aside and chop once cooled.
Add oil to the skillet and carefully add small, evenly sized pieces of chicken. Sprinkle a generous amount of seasoning over the poultry. Stir until well coated.
Stir occasionally until chicken is cooked. Chicken can be set aside with the bacon if you want to guarantee perfectly cooked, tender chicken.
Or you can add the rinsed rice and chopped pepper to the skillet and keep cooking everything together.
Stir until rice is just starting to lightly brown.
Quickly add the full can of undrained fire roasted tomatoes and chicken broth. Stir and cover.
Stir about every 8 minutes and cook for 20 to 25 minutes until the rice is tender.
Add chopped bacon back into the skillet and stir well.
Serve warm and enjoy!
Jennifer’s Recipe Tips and Tricks
- Chicken needs to be generously seasoned for the dish to be flavorful.
- Have extra broth available and add 1/2 cup at a time if needed for the rice to cook until tender. Tomato juice also works in small amounts.
- We do find the consistency of this recipe varies between trials in our kitchen, so adding liquid and seasonings help balance out the finished skillet to fit your personal preferences.
Recipe Inspiration for Your Next Meal
- Cream Cheese Chicken Chili
- Chicken Pockets recipe
- Asian Broccoli recipe
- Grandma’s Peanut Butter Bars
One Pot Chicken and Rice
Ingredients
- 4 slices bacon
- 1 tablespoon vegetable oil
- 1 pound chicken cut into 1" pieces
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup medium grain white rice rinsed
- 2 cups chicken broth
- 1 cup onion chopped
- 1/2 cup green pepper chopped
- 14.5 ounce can petite fire roasted tomatoes
Instructions
- Fry bacon in a deep skillet. Set bacon aside and keep the drippings in the pan.4 slices bacon
- Cut chicken into evenly sized pieces that are no more than 1" thick.1 pound chicken
- Add oil to bacon drippings and turn up to medium high heat. Once oil is hot carefully add chicken to the skillet and season generously. Stir well to coat the meat.1 tablespoon vegetable oil, 2 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Continue to stir often until the meat is just cooked through. Chicken can be left in the skillet OR set aside on a plate with bacon to maintain maximum tenderness.
- Add onion and pepper to the pan and sauté for 3 to 4 minutes. Only if necessary, add 1 to 2 tablespoons of oil if the skillet is dry.1 cup onion, 1/2 cup green pepper
- Add rinsed rice to the skillet and stir often until rice is lightly browned.1 cup medium grain white rice
- Pour in can of undrained tomatoes and broth. Stir well.14.5 ounce can petite fire roasted tomatoes, 2 cups chicken broth
- Stir every 7 to 10 minutes and cook for a total of 20 to 25 minutes until rice is tender and cooked.
- Chop bacon. Return cooked chicken and bacon bits to the skillet, stir well and serve when warmed through.
Notes
- Can add an additional 1/4 cup of broth or liquid at a time if necessary to help the rice finish cooking until tender.
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