Shredded Chicken & Rice Skillet
This Shredded Chicken & Rice Skillet is the ultimate one-pan solution for busy weeknights, delivering a perfectly balanced meal in under thirty minutes. By toasting the rice in avocado oil before simmering, we achieve a nutty depth and distinct texture, while the pre-cooked chicken absorbs seasoned savory broth for maximum flavor. Finished with vibrant peas and aromatic onion powder, this dish is a masterclass in efficiency and technique, providing a nutritious and satisfying dinner that is as convenient as it is delicious.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: Modern American
- Diet: Halal
Ingredients
2 cups shredded chicken (poached or roasted breast meat)
1 cup long-grain rice (jasmine or basmati)
2 cups chicken broth (low-sodium preferred)
1/2 cup peas (frozen, thawed)
1/2 tsp onion powder
1 tbsp avocado oil
Instructions
Heat the avocado oil in a large skillet over medium-high heat.
Add the long-grain rice to the skillet and sauté for 2-3 minutes until lightly toasted and fragrant.
Pour in the chicken broth and sprinkle with onion powder, stirring once to combine.
Bring to a boil, then cover and reduce heat to a low simmer.
Cook for 15-18 minutes until the liquid is absorbed and rice is tender.
Fold in the shredded chicken and thawed peas, heating through for 2 minutes.
Remove from heat and allow to sit covered for 2 minutes before serving.
Notes
Ensure the rice is not stirred frequently while simmering to prevent the grains from breaking. If extra moisture is needed, add broth one tablespoon at a time during the final step. Store leftovers in an airtight container for up to 3 days.