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Harvest Chicken and Rice Skillet

Harvest Chicken and Rice Skillet

A cozy skillet dish featuring juicy chicken thighs, autumn vegetables, and savory herbs simmered with rice for a warm, hearty meal perfect for easy weeknight suppers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 450 kcal

Equipment

  • 1 large deep skillet with fitting lid
  • 1 chef’s knife
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon

Ingredients
  

  • 4 boneless skinless chicken thighs (about 1 1/4 pounds)
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and sliced
  • 1 medium apple peeled and diced
  • 1 cup butternut squash peeled and diced
  • 1 cup baby spinach
  • 1 cup long-grain white rice
  • 2 1/4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup dried cranberries optional
  • 1/4 cup chopped pecans optional

Instructions
 

  • Pat chicken thighs dry and season evenly with salt, black pepper, dried thyme, dried sage, and dried rosemary.
  • Heat olive oil in a large deep skillet over medium-high heat and sear chicken for 3 to 4 minutes per side until golden brown. Remove and set aside.
  • Add diced onion, sliced carrots, and butternut squash to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until vegetables soften.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Add long-grain white rice and cook, stirring frequently, for 1 minute to toast.
  • Pour in chicken broth, scraping up browned bits from the skillet bottom. Stir in diced apple and optional dried cranberries.
  • Nestle seared chicken thighs on top of the rice mixture. Bring to a simmer, reduce heat to low, cover, and cook 20 to 22 minutes until rice is tender and chicken is cooked through.
  • Remove skillet from heat, stir in baby spinach and optional chopped pecans. Cover and let rest for 5 minutes.
  • Gently fluff rice with a fork and serve hot.

Notes

  • Use bone-in chicken thighs for richer flavor if desired.
  • Substitute dried cranberries with raisins or omit for nut-free.
  • Leftovers keep well refrigerated for up to 3 days.