Creamy Chicken and Rice Skillet with Broccoli and Peppers

This One-Pan Chicken and Rice Skillet is the answer to busy weeknights when you crave something wholesome and comforting but dread the cleanup. It’s a complete meal packed with protein, fresh vegetables, and creamy rice, all cooked together in a single skillet.

What makes this recipe special is the method. By briefly toasting the rice with white wine before adding the liquid, you build a fantastic depth of flavor. Using beef broth instead of chicken broth provides a surprisingly rich, savory base that complements the lighter ingredients perfectly. Finished with a splash of milk and Parmesan cheese, it’s creamy without being overly heavy.

Creamy Chicken and Rice Skillet with Broccoli and Peppers

Yield: 6 servings | Prep time: 20 minutes | Cook time: 25 minutes

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 teaspoons vegetable oil
• 3 cups broccoli flowerets
• 1 medium red bell pepper, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• 3/4 teaspoon salt
• 1 tablespoon butter (or margarine)
• 1 medium onion, chopped (about 1/2 cup)
• 1 cup uncooked white rice
• 1/4 cup dry white wine
• 1 cup beef broth
• 1 1/4 cups water
• 1/4 cup milk
• 2 tablespoons grated Parmesan cheese

Instructions

1. Prepare the chicken: Cut the chicken breasts into 2-inch slices or bite-sized pieces.
2. Sauté chicken and vegetables: Heat the vegetable oil in a 10-inch nonstick skillet over medium heat. Add the chicken, broccoli, chopped red bell pepper, garlic, and salt. Cook for about 5 minutes, stirring frequently, until the chicken is no longer pink in the center and the vegetables are crisp-tender.
3. Set aside: Remove the chicken and vegetable mixture from the skillet and set it aside on a plate to keep warm.
4. Cook onions and rice: Melt the butter in the same skillet. Add the chopped onion and cook for about 3 minutes, stirring occasionally, until the onion is tender. Stir in the uncooked rice and the white wine. Cook and stir for about 30 seconds, or until the wine is mostly absorbed by the rice.
5. Simmer: Stir in the beef broth and water. Heat the mixture to boiling, then immediately reduce the heat to low. Cover the skillet tightly and simmer for about 15 minutes, or until the rice is almost tender and the mixture has a creamy consistency.
6. Finish the dish: Stir in the milk and return the cooked chicken and vegetable mixture to the skillet. Cook for another minute or two until everything is hot throughout.
7. Serve: Sprinkle with the grated Parmesan cheese just before serving.

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