Chicken and Arborio Rice Skillet

We know a couple things about me and my cooking – I like rice, I like chicken and I love a one pot / skillet meal! I love the simplicity of it (not to mention the easy clean up!).

This recipe uses just a few ingredients: chicken, arborio rice, onion, garlic and a few seasonings. I intended to also add in mushrooms, but – sadly – my mushrooms had started to go bad.

The first thing you’ll want to do is to spray your chicken breasts with avocado oil (you could use canola oil or other oil, if you like) and sprinkle on some salt, pepper and umami seasoning. These seasonings are in addition to what is mentioned in the recipe, below. You’ll just want to season to your liking.

In a hot pan (I used a large non-stick skillet, but a large cast iron pan would work too), add in your seasoned chicken breasts. Allow them to cook for 3-5 minutes, or until you get a good sear on the chicken – then flip the chicken breasts and sear the other side. Then, remove from the pan.

There may be some residual oil in the pan, but if not, spray in a little avocado oil and add in your onions. Cook for a few minutes, until the onion starts to soften.

Then add in your garlic and cook for an additional 3 minutes.

To the onion and garlic, add in your arborio rice. Certainly, you can use another rice if you like – but, the arborio rice is so starchy and it makes the dish very creamy (without any cream added). If I were to use another rice, I would probably add a bit of cream, personally. Stir the rice around and let it toast a bit with the onions and garlic.

Then add in the chicken stock, salt, pepper and umami seasoning. You’ll want to bring it up to a boil, then reduce the heat.

Finally, add the chicken back into the skillet – cover and cook for approximately 35 minutes (or until your chicken is done – 165 degrees – and the rice has absorbed most of the stock).

This skillet dish is super creamy. It seems so decadent, even though you don’t add any cream to it!

Chicken and Arborio Rice Skillet

We ate this with some delicious brussel sprouts

2-4 Chicken breasts
1 1/2 cups Arborio Rice
4 cups chicken stock
1 onion, rough chopped
1 tbsp minced garlic
1 tsp salt (+ an extra dash for the chicken)
1 tsp pepper (+ an extra dash for the chicken)
1/2 tbsp Umami seasoning (+ and extra dash for the chicken)
Avocado oil spray

  • Chop onions, set aside
  • Spray chicken breasts with avocado oil
  • Sprinkle the chicken breasts with salt, pepper and umami seasoning
  • In a hot skillet, sear the chicken on both sides (about 3-5 minutes each side) and then remove from the pan
  • Add in onions and let them start to soften
  • Add in the garlic and let it cook
  • Add in the rice and stir to toast the rice a bit
  • Add in the chicken stock, salt, pepper and umami seasoning and mix through – let come to boil
  • Add the chicken breasts back into the pan
  • Cover and cook for 35 minutes (until your chicken is 165 degrees and rice has absorbed most of the liquid)

Chicken Skillet with Asparagus and Mushrooms

I do, truly, love a one pot (or skillet) meal! I love the easy cleanup and I love having one dish that covers all the bases – protein, veggies and starch (if starch is your thing – it’s, clearly, mine!). This recipe checks all the boxes. And, to top it off – it couldn’t be easier!

The prep started by cutting up my chicken to bite size pieces. I actually used chicken tenders, so cutting it to approximately 1 inch pieces was super easy. I seasoned the raw chicken with the umami seasoning and let it hang out, while I prepped the vegetables.

For vegetables, I used onion, asparagus and mushrooms – I chose those vegetables because that is what I had in the refrigerator. Certainly, you could use carrots and celery for a chicken version that would be similar to the pork chop skillet, as another option. The flavors would definitely work!

Once I had everything prepped – I started cooking. I started with browning the chicken in olive oil. I didn’t want to cook the chicken through, but I did want to get some color on the chicken. After browning the chicken, I removed it from the pan.

I had enough oil left in the pan, but if you don’t – just add a little more at this time. Then add in the onions and garlic. Saute for about 5 minutes. Then add in the other vegetables, along with your salt and pepper and saute for 8-10 minutes (or until the asparagus starts to get a little soft and you get some good color on your veggies).

Once the vegetables have sauteed for a bit, you’ll want to add in your rice. Add it into the pan, prior to putting in your liquids – allowing the rice to get coated with the oil that is in the pan (it makes for such a flavorful rice, if you let it soak up the oil and the seasonings, prior to bringing it to a boil!) and stir through.

Once your rice is fully mixed in, you’re ready to add in your liquids – chicken stock, milk and cream of mushroom soup. Once added, mix well.

Then add the chicken back into the skillet – and bring it up to a boil.

Once a boil is achieved, you want to reduce the heat, cover the pan – and let it cook for about 20 minutes (or until the rice is done – for the jasmine rice I use, that is about 20 minutes).

Top with some shaved or grated romano cheese, if you like!

Chicken Skillet with Asparagus and Mushrooms

1 1/2 – 2 pounds chicken breased, cubed to about 1 inch pieces
6-8 baby bella mushrooms, sliced
15-20 spears of asparagus, cut to bit size pieces
1 onion, diced
2 cups of rice (I use Jasmine)
1 tbsp garlic, minced
1 can cream of mushroom soup
3 cups chicken stock
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1 tbsp Umami seasoning
1/2 tbsp olive oil
Romano cheese (optional)

  • In large skillet, add 1/2 tbsp olive oil
  • Add chicken, which has been seasoned with Umami seasoning, to hot oil and brown
  • Remove chicken from skillet
  • Add onions and garlic, saute for 5 minutes
  • Add in the asparagus and mushrooms (as well as salt and pepper) and saute vegetables for 8-10 minutes
  • Add rice in and stir – allow the rice to soak up some of the oil from the sauteed vegetables
  • Add in the chicken stock, cream of mushroom soup and milk and bring to a boil
  • Return chicken to skillet
  • Reduce heat, cover and cook for 20 minutes (or until rice is done)