This Chicken Rice Parm Skillet is a simple and delicious supper that cooks up quickly and has a wonderful fresh flavor.
To Make This Recipe You Will Need:
- cooked rice
- broccoli florets (fresh or frozen)
- chicken breasts, boneless, skinless
- salt
- black pepper
- coconut oil or extra virgin olive oil
- red bell pepper
- chipotle chile pepper
- chicken broth
- parmesan cheese
- large skillet
- rice cooker with steamer basket (optional)
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For this recipe you’ll need some cooked rice, as well as some lightly steamed broccoli. If you have a rice cooker with a steamer basket, that’s a great way to cook them both at the same time.
If not, simply cook your rice as usual, and we’ll cook the broccolli a little later.
Dice two boneless, skinless chicken breasts into small pieces (1/2 – 3/4 inch). Sprinkle with a half teaspoon each of sea salt and pepper.
In a large skillet, cook diced red bell pepper with some coconut or extra virgin olive oil. Sauté until the pepper is just tender. Add in the chicken and cook for a few minutes until the chicken is just cooked through.
Sprinkle in some chipotle chile pepper.
Add in a cup of chicken broth. If you don’t have a steamer basket to cook your broccoli, add it in now and cover. Allow it to continue to simmer on low heat until the broccoli is just tender, but still has a little crunch.
Add in the rice and mix it all together.
Add in your cooked broccoli (if it was cooked previously in a steamer) and sprinkle with 1/2 cup of shredded parmesan cheese. Cover and let the cheese melt slightly.
Enjoy!
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Chicken Rice Parm Skillet
Ingredients
- 2 c rice
- 2 c broccoli florets
- 2 chicken breast, boneless, skinless
- ½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground is preferred
- 1 Tb coconut oil, or extra virgin olive oil
- 1 red bell pepper, diced
- ½ teaspoon chipotle chile pepper
- 1 c chicken broth
- ½ c parmesan cheese, grated
Instructions
- To begin, start the rice in your rice cooker. Add the broccoli to the steamer basket and let it begin its cooking cycle. If you have a rice cooker with a steamer basket, that’s a great way to cook them both at the same time. If not, cook your rice as usual, and add the broccoli later, as shown further along in the instructions.
- Dice the chicken breasts into small pieces (1/2 – 3/4 inch). Sprinkle with the sea salt and pepper.
- In a large skillet, cook the diced red bell pepper with some coconut or extra virgin olive oil. Sauté until the pepper is just tender. Add in the chicken and cook for a few minutes until the chicken is just cooked through.
- Sprinkle the Chipotle chile pepper.
- Add in a cup of chicken broth. If you don’t have a steamer basket to cook your broccoli, add it in now and cover. Allow it to continue to simmer on low heat until the broccoli is just tender, but still has a little crunch.
- Add in the rice and mix it all together.
- Add in your cooked broccoli (if it was cooked previously in a steamer) and sprinkle with the shredded parmesan cheese. Cover and let the cheese melt slightly.
- Enjoy!
Equipment Used
- large skillet with lid
- rice cooker with steamer basket optional, see instructions
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally published in 2014, updated in 2025.
This was so simple, and we loved it. Will make a again, for sure!
Thank you Constance for the nice recipe. Have a Great Day and Week.
Thank you Liz, you too!