Ground Chicken and Rice Skillet

This ground chicken and rice skillet combines browned poultry, peppers, peas, tomatoes, and cooked rice. It uses cooked rice rather than cooking dry grains in the pan; keep refrigerated rice cold until you are ready to add it.

The cooking order keeps things easy: brown the chicken, soften the vegetables, then fold in cooked rice and warm everything together. Leftover rice works especially well, and you can swap in whatever vegetables you need to use. For a lighter presentation, spoon the finished skillet into lettuce cups. Cook the ground chicken to 74°C / 165°F at its thickest part for the essential food-safety check.

Why You'll Love This Recipe

• One package of ground chicken becomes a complete dinner for four.
• Familiar vegetables and pantry seasonings keep the ingredient list approachable.
• Leftover cooked rice gets dinner on the table faster.
• Each serving combines protein, vegetables, and filling carbohydrates.
• The leftovers reheat well, making them useful for lunch the next day.

For more easy ideas after this skillet, browse our chicken recipes and weeknight dinners.

Recipe Information

Ingredients

Measure everything before you heat the skillet:

• 1 1/2 pounds ground chicken
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 cup canned diced tomatoes, drained
• 1 cup frozen peas
• 3 cups cooked long-grain rice, safely refrigerated and cold
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

Choose plain, unseasoned ground chicken so you can adjust the seasoning yourself. A blend that includes dark meat stays particularly juicy, while lean ground chicken works well as long as you do not overcook it. Cold leftover rice is ideal because the grains stay separate as they warm; if you are using freshly cooked rice, cool it briefly first.

Step-by-Step Instructions

1. Prepare the vegetables and seasonings

Cut the onion and peppers into similar-sized pieces so they soften evenly. Mince the garlic, chop the parsley, and set the measured spices beside the stove. Break up clumps in the cold rice with clean fingers or a fork.

2. Brown the ground chicken

Heat a large skillet over medium-high heat and add the olive oil. Add the ground chicken and leave it undisturbed for about a minute before stirring so it has time to develop some browning. Break it into small, even crumbles with a wooden spoon and cook for 6 to 8 minutes, until no pink patches remain.

3. Cook to a safe temperature

Check a few of the largest chicken crumbles with an instant-read thermometer. Continue cooking until the center reaches 74°C / 165°F. A thermometer is more reliable than color alone and confirms that the ground poultry has reached a safe temperature.

4. Build the vegetable base

Lower the heat to medium. Add the onion and both peppers, then cook for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and the peppers start to soften. Add the garlic, tomato paste, paprika, cumin, salt, black pepper, and red pepper flakes. Stir for 30 seconds, just until the garlic is fragrant and the tomato paste darkens slightly.

5. Finish the skillet

Stir in the diced tomatoes and peas, scraping up the browned bits from the bottom of the pan. Fold in the cooked rice and cook for 3 to 4 minutes, stirring often, until the rice mixture reaches 74°C / 165°F and the vegetables are tender. Taste, then add more salt or pepper if needed.

6. Rest and serve

Remove the skillet from the heat, cover it loosely, and let it rest for 5 minutes. The steam will finish warming the rice while the flavors settle. Sprinkle with parsley and serve with lemon wedges for squeezing over each portion.

Tips for Best Results

Use a wide 12-inch skillet if you have one. A crowded pan steams the chicken instead of browning it, and the extra surface area helps the meat develop better texture. With a smaller skillet, brown the chicken first and transfer it to a plate. Cook the vegetables in the same pan, then return the chicken.

Keep the heat at medium once the vegetables go in. High heat can scorch the garlic and tomato paste before the peppers soften. If the rice looks dry, add 2 to 3 tablespoons of water or unsalted chicken broth and stir until the grains loosen.

Do not skip the thermometer. Ground chicken can turn opaque before it reaches a safe temperature, especially when the crumbles are large. Checking for 74°C / 165°F keeps the recipe safe without needlessly drying out the meat.

Ingredient Substitutions

Ground turkey is the closest substitute and follows the same 74°C / 165°F temperature guidance. For a richer variation, use ground lamb and reduce the olive oil to 2 teaspoons. You can also explore our lamb recipes. Cooked quinoa, brown rice, or finely chopped cauliflower rice can stand in for the long-grain rice. Add cauliflower rice after the tomatoes and peas, and cook it until just tender rather than treating it like leftover rice.

Frozen corn, chopped zucchini, or finely shredded carrots can replace one of the peppers. Add zucchini with the peppers; add carrots with the onion so they have enough time to soften. Fresh spinach works, too—stir a few handfuls in at the end and cook until wilted.

What to Serve With

This skillet is substantial on its own, but a crisp, cool side adds welcome contrast. Try a cucumber-and-tomato salad with lemon, a simple green salad, or roasted green beans. Warm flatbread and plain yogurt with herbs make the meal feel more generous without much extra work.

For a casual presentation, spoon the chicken mixture into warm tortillas with shredded lettuce and a squeeze of lemon. For another flavorful dinner made in a quick pan, see our beef recipes.

Storage Instructions

Cool leftovers promptly and transfer them to shallow, airtight containers within 2 hours of cooking. Refrigerate for up to 3 days. Divide the skillet into individual portions before chilling for quick grab-and-go lunches.

For longer storage, freeze cooled portions in freezer-safe containers for up to 2 months. Label each container with the date and thaw overnight in the refrigerator before reheating. The peppers may soften a little after freezing, but the flavor remains good.

Reheating Instructions

For the microwave, cover one portion loosely and heat on medium power for 1 minute. Stir, then continue in 30-second intervals until steaming hot throughout. If the rice looks dry, add a teaspoon of water before heating.

For the stovetop, warm the chicken mixture in a skillet over medium-low heat with 1 to 2 tablespoons of water. Cover for a few minutes, stirring once or twice, until hot all the way through. Reheat leftovers to 74°C / 165°F before serving.

Frequently Asked Questions

Can I make this ground chicken skillet without rice?

Yes. Serve the chicken and vegetables in lettuce cups, over a salad, with roasted potatoes, or alongside quinoa. An extra cup of peas or another diced vegetable will make the skillet more filling.

Is ground chicken healthy for dinner?

Ground chicken can fit into a balanced dinner, especially with vegetables and a satisfying grain. The exact nutrition depends on the blend you buy: dark-meat blends are usually richer, while breast-meat blends are leaner. The nutrition information below is an estimate for the listed ingredients.

How do I keep ground chicken from becoming dry?

Brown it over medium-high heat, then lower the heat once it is cooked through. The vegetables, tomatoes, and short covered rest help keep the mixture moist. Avoid cooking it well past 74°C / 165°F.

Can I prepare the skillet ahead?

You can chop the vegetables and measure the spices a day ahead, and cooked rice can be chilled overnight. For the best texture, cook the chicken and assemble the skillet shortly before dinner. Store any leftovers after serving.

Estimated Nutrition Per Serving

Based on the listed ingredients and four servings, each portion provides approximately 525 calories, 38g protein, 22g fat, 6g saturated fat, 44g carbohydrates, 5g fiber, 7g sugar, and 690mg sodium. Values vary with the specific ground chicken, rice, and canned tomato products you choose.

Conclusion

ground chicken and rice skillet do not need to be complicated to feel fresh and satisfying. This one-pan skillet brings together seasoned chicken, vegetables, and rice with an easy method and useful leftovers. Make it as written the first time, then swap in the vegetables and grains your household enjoys most.

Use safely chilled rice

Use rice that was refrigerated promptly after cooking, and keep it cold until it goes into the skillet. Heat the finished mixture, including the rice, to 165°F. Rice left at room temperature for more than two hours should be discarded; reheating cannot reliably rescue food that was stored unsafely.

For a wok-style dish with egg, try chicken fried rice.

Food Safety

Cook poultry, including ground chicken and turkey, to 165°F. Check with a food thermometer rather than color alone. See the USDA minimum temperature chart. Refrigerate perishables within 2 hours, or within 1 hour above 90°F; see USDA leftover handling guidance.