Dinner

Easy Chicken Pepper Rice Skillet Recipe

ByMatteo Rossi April 16, 2026April 16, 2026

Introduction

This Easy Chicken Pepper Rice Skillet is a one-pan wonder that combines tender chicken, vibrant bell peppers, and fluffy rice in a flavorful, comforting dish. Perfect for a busy weeknight, it requires minimal prep and delivers big on taste.

A close-up view of a black pan filled with cooked rice mixed with bright green peas and chopped orange and red bell peppers. On top, there are several pieces of golden-brown chicken breast, seasoned with black pepper and herbs, showing a slightly crispy texture. The dish looks warm and colorful with the white marbled texture beneath the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 medium onion
2 cloves garlic
1 cup diced bell peppers
1 cup frozen peas
2 tbsp olive oil
Fresh parsley for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until softened, about 3 to 4 minutes.
Step 2: Add chicken thighs seasoned with black pepper. Cook until browned on all sides, approximately 5 to 7 minutes.
Step 3: Stir in the rice until it’s well combined with the chicken and vegetables.
Step 4: Pour in chicken broth and bring the mixture to a simmer.
Step 5: Add diced bell peppers and frozen peas, then cover the skillet and reduce heat. Cook for about 20 minutes or until the rice is tender and liquid is absorbed.
Step 6: Remove the skillet from heat and fluff the rice with a fork. Stir in chopped fresh parsley before serving.

Tips & Variations

For extra flavor, season the chicken with smoked paprika or cumin before cooking.
Try using brown rice, but increase the cooking time and broth accordingly.
Swap peas for corn or diced zucchini for a different vegetable twist.
If you prefer, use chicken breasts instead of thighs; adjust cooking time to keep the meat tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the rice seems dry.

How to Serve

The image shows a black pan filled with cooked rice mixed with small, bright orange carrot pieces and green peas. On top of the rice are several small, golden-brown pieces of chicken that look soft and juicy, with a light sear and some seasoning visible. The colors are warm and inviting, with the white rice contrasting against the colorful vegetables and nicely browned chicken, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can use brown rice or jasmine rice, but note that cooking times and liquid amounts may vary. Brown rice generally requires more liquid and a longer cooking time.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and color, but if you’re short on time, you can cook it without browning, though the dish may be less rich in taste.

Matteo Rossi