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Budget chicken and rice skillet in a cast iron pan with mixed vegetables
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Budget Chicken and Rice Skillet

A simple one-pan chicken and rice dinner made with affordable pantry ingredients. This budget-friendly family meal is quick, filling, and perfect for busy weeknights.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner, Main Course
Cuisine: American, Comfort Food
Keyword: budget chicken recipe, cheap dinner ideas, chicken and rice skillet, easy family dinner, meal prep chicken and rice, one pan chicken and rice
Calories: 380kcal
Author: The Family Meal Plan Team
Cost: $7-$12

Equipment

  • 1 Large skillet or sauté pan (with lid)
  • 1 Cutting Board
  • 1 Sharp knife
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Wooden spoon or spatula

Ingredients

  • 1 lb boneless skinless chicken thighs (or chicken breast), diced
  • 1 cup cup long-grain white rice
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves onion, diced
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 cup frozen mixed vegetables (optional but recommended)

Instructions

  • Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 4–5 minutes until lightly browned.
    1 lb boneless skinless chicken thighs (or chicken breast), diced, 1 tbsp olive oil
    cooking diced chicken in skillet for chicken and rice recipe
  • Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds.
    1 small onion, diced, 3 cloves onion, diced
    adding diced onion and garlic to cooked chicken in skillet
  • Stir in paprika, oregano, salt, pepper, and uncooked rice. Mix well to coat the rice with flavor.
    1 tsp paprika, 1/2 tsp salt, 1/2 tsp dried oregano, 1/2 tsp black pepper
    adding uncooked rice and spices to chicken and onion mixture in skillet
  • Pour in chicken broth and stir. Bring the mixture to a gentle simmer.
    2 cups chicken broth
    pouring chicken broth into skillet with chicken rice and seasoning
  • Cover and cook for about 15 minutes, stirring once or twice, until the rice is tender.
    1 cup cup long-grain white rice
  • Stir in frozen vegetables during the last 5 minutes of cooking.
    1 cup frozen mixed vegetables
  • Remove from heat and let the skillet rest for 5 minutes before serving.
    Budget chicken and rice skillet in a cast iron pan with mixed vegetables

Notes

- Chicken thighs are recommended for the best flavor and tenderness, but chicken breast can be used if preferred.
- Rinse the rice before cooking to help prevent it from becoming sticky or mushy.
- Keep the skillet covered while simmering so the rice cooks evenly and absorbs the broth.
- Avoid over-stirring during cooking, as this can break the rice and affect texture.
- Add frozen vegetables during the last 5 minutes to keep them from overcooking.
- For extra flavor, finish with fresh herbs, lemon juice, or a sprinkle of Parmesan cheese.