Harvest Chicken and Rice Skillet

By Lily | Last modified on Dec 1, 2025

Featured in: Main Dishes

As the cooler months approach, there’s nothing quite as satisfying as a warm, comforting meal that fills your kitchen with enticing aromas of herbs and roasted vegetables. This Harvest Chicken and Rice Skillet combines tender, juicy chicken thighs with hearty rice and seasonal autumn produce, creating a beautiful medley of flavors and textures that truly capture the essence of fall.

Perfectly balanced with savory herbs and a touch of sweetness from apples and optional dried cranberries, this dish offers a wholesome and nourishing dinner that’s both easy to prepare and packed with vibrant colors. Whether you’re looking for a family-friendly weeknight meal or a cozy supper to unwind with, this skillet meal will quickly become a new favorite.

Why You’ll Love This Recipe

One-pan convenience makes for minimal cleanup and hands-off cooking.
Seasonal vegetables and fruit bring natural sweetness and texture for a balanced meal.
Gluten- and dairy-free ingredients accommodate various dietary needs without sacrificing flavor.
Robust herbs like thyme, sage, and rosemary provide a warm, autumnal aroma and taste.

Ingredients

Boneless skinless chicken thighs: Four thighs (about 1 1/4 pounds), offering juicy, flavorful meat that stays tender throughout cooking.
Medium onion: One, diced finely to add sweetness and a fragrant base when sautéed.
Garlic cloves: Two, minced to infuse the dish with sharp, aromatic depth.
Medium carrots: Two, peeled and sliced to incorporate gentle earthiness and a bit of natural sweetness.
Medium apple: One, peeled and diced to introduce a subtle touch of fall-inspired fruitiness.
Butternut squash: One cup peeled and diced, contributing a smooth, creamy texture and vibrant orange color.
Baby spinach: One cup, added at the end for freshness and an extra boost of nutrition.
Long-grain white rice: One cup, the base grain that cooks fluffy and sticks to the delicious skillet flavors.
Low-sodium chicken broth: Two and one-quarter cups, providing savory moisture and depth without overpowering the other ingredients.
Olive oil: Two tablespoons, used for searing chicken and sautéing vegetables for enhanced flavor and texture.
Dried thyme: One teaspoon, lending earthy herbal notes that complement poultry beautifully.
Dried sage: Half teaspoon, adding a warm, slightly peppery tone traditional in autumn dishes.
Dried rosemary: Half teaspoon, contributing pine-like fragrance to round out the herb profile.
Salt: Half teaspoon to season and bring out natural ingredient flavors.
Black pepper: Quarter teaspoon, for mild heat and complexity.
Dried cranberries (optional): One-third cup, for tart sweetness and chewy texture contrast.
Chopped pecans (optional): Quarter cup, providing crunch and nutty richness added just before serving.

Instructions

Season Chicken Evenly: Pat the chicken thighs dry using paper towels to ensure a good sear. Season them evenly with salt, black pepper, thyme, sage, and rosemary to layer in aromatic, savory flavors before cooking. This helps the chicken develop a golden crust and full seasoning throughout.
Sear the Chicken Thighs: Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken thighs and sear for 3 to 4 minutes on each side until they turn golden brown. This step locks in juices and builds flavorful browning. Remove and set aside to keep warm.
Sauté Aromatics and Vegetables: In the same skillet, add diced onion, carrot slices, and butternut squash cubes. Stir occasionally and cook for 4 to 5 minutes until the vegetables start to soften and release their natural sweetness. Using the same skillet retains all the tasty browned bits.
Add Garlic and Toast Rice: Stir in minced garlic and cook for about 1 minute until fragrant, taking care not to burn it. Then add the long-grain rice and stir frequently for another minute to lightly toast the grains, enhancing their nutty flavor and helping them maintain texture when cooked.
Deglaze and Incorporate Fruits: Pour the low-sodium chicken broth into the skillet, scraping the bottom with a wooden spoon to lift all caramelized bits into the liquid. Stir in the diced apple and dried cranberries if using, integrating sweet notes that beautifully complement the savory components of the dish.
Simmer with Chicken: Place the seared chicken thighs nestled on top of the rice mixture. Bring everything to a gentle simmer, reduce heat to low, then cover the skillet. Allow it to cook for 20 to 22 minutes until the rice is tender and the chicken is cooked through, fully absorbing the delicious broth and flavors.
Finish with Spinach and Pecans: Remove the skillet from heat and stir in fresh baby spinach, allowing it to wilt gently in the residual warmth. Add chopped pecans for a crunchy texture contrast if desired. Cover and let the dish rest for 5 minutes to meld flavors before serving.
Serve Warm and Fluffy: Gently fluff the rice with a fork to separate grains and evenly distribute ingredients. Serve hot straight from the skillet for a rustic, satisfying presentation with cozy, comforting flavors.

You Must Know

Use low-sodium broth to control saltiness and prevent overpowering the natural ingredient flavors.
Chicken thighs work best for this recipe due to their tenderness and flavor retention during slow cooking.
Be careful not to overcook the garlic and rice during the toasting steps to avoid bitterness and mushy texture.
Resting the skillet covered after cooking helps the spinach wilt perfectly and flavors to marry.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the chicken moist. For longer storage, freeze the dish for up to 2 months and thaw overnight before reheating.

Serving Suggestions

This harvest skillet pairs wonderfully with a light green salad or roasted Brussels sprouts on the side. A crisp white wine or an autumn-inspired cider also enhance the cozy flavors. Garnish with fresh parsley or a squeeze of lemon for added brightness.

Professional Tips

For extra color and flavor, consider adding diced sweet potatoes or parsnips alongside the carrots and squash.
Use a heavy-bottomed skillet with a tight-fitting lid to ensure even cooking and moisture retention.
Let the chicken rest briefly at room temperature before cooking for more even cooking throughout.
Toast the pecans lightly in a dry pan before adding for intensified nuttiness and crunch.

FAQs

Can I use chicken breasts instead of thighs?: Yes, but chicken breasts cook faster and can dry out. Adjust cooking time and consider adding extra broth to keep moist.
Can I substitute brown rice or quinoa?: Brown rice will require longer cooking time and more broth; quinoa cooks faster. Adjust liquid and timing accordingly.
Is it possible to make this recipe dairy-free and gluten-free?: Absolutely! This recipe is naturally free of dairy and gluten when using gluten-free chicken broth.
Can I prepare this dish in advance?: You can prep the vegetables and season the chicken ahead of time, but it’s best to cook it fresh for optimal texture.
What can I serve as a side dish with this skillet?: A simple green salad, steamed vegetables, or roasted Brussels sprouts complement this meal perfectly.
How do I know when the chicken is fully cooked?: Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer for safe consumption.
Can I omit the nuts and dried cranberries?: Yes, those are optional. The dish will still be flavorful and comforting without them.