Skillet Chicken with Homemade Rice-A-Roni and Green Beans: A Comfort Food Classic
Rich flavors and balanced textures unite in a convenient one-pan dinner for busy nights.
Skillet Chicken with Homemade Rice-A-Roni and Green Beans
This recipe is a modern comfort food classic: juicy skillet-seared chicken joined by a homemade take on Rice-A-Roni, and tender, well-seasoned green beans. Designed for easy weeknight dinners, this dish brings together nostalgic flavors and smart techniques, making it ideal for family meals or casual gatherings. The essence of the skillet chicken dinner lies in its balanced textures, rich golden rice, and perfectly cooked beans—all ready in under an hour with minimal mess.
Why You’ll Love This Recipe
- One-pan convenience: Fewer dishes, more flavor.
- Family-friendly: Crowd-pleasing ingredients and big portions.
- Customizable: Easy to switch up seasonings and veggies.
- Full meal: Includes protein, carb, and vegetable.
- Make-ahead potential: Stays delicious when reheated.
Recipe Overview
| Skill Level | Easy/Intermediate |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 35–45 minutes |
| Total Time | 50–60 minutes |
| Servings | 4–6 |
Key Ingredients
- Chicken: Bone-in, skin-on thighs or breasts deliver the best flavor.
- Rice: Long grain white rice is used for classic texture.
- Vermicelli (or thin pasta): Toasted for a signature Rice-A-Roni taste.
- Chicken broth: Adds depth and richness to the rice.
- Butter and olive oil: For browning and flavor.
- Green beans: Fresh, trimmed, quickly simmered in the same pan.
- Alliums: Onion and garlic for aromatic base.
- Seasonings: Salt, pepper, dried herbs (thyme, parsley), paprika.
Step-by-Step Instructions
1. Prep Chicken
- Pat chicken dry and season generously with salt, pepper, and preferred spices (paprika, thyme, garlic powder).
- Optional: For extra flavor, use a blend of dried herbs or a Cajun spice mix for a mild kick.
2. Sear Chicken in Skillet
- Heat olive oil and butter in a large, heavy skillet over medium-high.
- Add chicken pieces skin-side down. Sear until golden and lightly crisp, about 5–6 minutes per side.
- Transfer chicken to a plate; it will finish cooking later with the rice.
3. Toast Rice and Vermicelli
- Reduce heat to medium. Add a touch more butter if needed.
- Combine long-grain rice and crumbled vermicelli (break thin spaghetti or capellini into 1-inch pieces).
- Stir frequently until the pasta turns deep golden brown and rice is aromatic—about 3 minutes.
4. Build the Rice-A-Roni Base
- Stir in finely diced onion and minced garlic; cook until fragrant but not browned.
- Pour in chicken broth and scrape any browned bits from the pan.
- Add herbs such as parsley and a bay leaf if desired.
5. Simmer Chicken and Rice Together
- Return chicken (and collected juices) to skillet atop the rice mixture.
- Bring to a simmer, cover tightly, and cook on low for 20–25 minutes until chicken is cooked through and rice is tender.
- Check rice occasionally for moisture; add a splash more broth if needed.
6. Cook Green Beans
- While chicken and rice finish, steam or simmer green beans in salted water until just tender—about 5 minutes.
- Drain and toss with a pat of butter and squeeze of lemon or a sprinkle of slivered almonds.
- Alternatively, nestle raw green beans around the chicken for last 10 minutes of cooking in the skillet.
7. Rest & Serve
- Remove pan from heat and let rest, covered, for 5–10 minutes. This allows the rice to finish absorbing liquid and flavors to meld.
- Serve chicken atop generous spoonfuls of rice-a-roni, with green beans arranged alongside or on top.
- Garnish with chopped fresh herbs.
Tips for the Best Results
What others are reading
- Sear deeply: The more color on your chicken, the richer the dish’s flavor.
- Don’t rush the rice: Toasting vermicelli and rice builds classic Rice-A-Roni aroma.
- Stir minimally: Once broth is added, let the rice cook undisturbed for the fluffiest grains.
- Resting is key: Letting the finished dish sit helps even moisture and flavor distribution.
- Season beans last: They’re best lightly salted after cooking, with butter or olive oil for gloss.
Ingredient Substitutions & Variations
- Chicken cut: Use boneless thighs or breasts for quicker cooking; bone-in for deeper flavor.
- Pasta type: Thin pasta such as angel hair, capellini, or fideo can substitute for classic vermicelli.
- Vegetable additions: Try carrots, peas, or small broccoli florets mixed into the rice layer.
- Seasoning blends: Swap Italian seasoning or add a pinch of cayenne for spicy heat.
- Rice alternatives: Brown rice works with longer cooking time; short-grain yields stickier texture.
Make-Ahead and Storage
- To make ahead: Prepare rice-a-roni base and green beans up to 1 day in advance; reheat gently in skillet just before serving.
- Leftovers: Store tightly covered in the refrigerator for up to 3 days. Rewarm in microwave or covered skillet with a splash of extra broth.
- Freezing: Rice and chicken freeze well separately. Thaw overnight in the fridge before reheating.
Serving Suggestions
- Top with fresh parsley, chives, or a scattering of crispy fried onions.
- Serve alongside a fresh green salad for brightness.
- Add crusty bread or warm rolls for a heartier meal.
Nutrition Snapshot
| Calories per serving | ~480–650 (varies by chicken cut and rice type) |
|---|---|
| Protein | 26–32g |
| Carbohydrates | 45–58g |
| Fat | 16–22g |
| Fiber | 3–5g (with beans) |
*Values approximate based on recipe and may vary slightly by ingredient selection.*
Frequently Asked Questions (FAQs)
Q: Can I use boxed Rice-A-Roni instead of making it from scratch?
A: Yes, boxed mixes work well for speed but homemade rice-a-roni delivers richer flavor and allows for ingredient control.
Q: How do I prevent the rice from sticking to the skillet?
A: Use a heavy, well-oiled skillet, keep heat moderate, and don’t stir rice after adding the broth—this helps maintain texture and prevents sticking.
Q: Can I substitute frozen green beans?
A: Absolutely. Add frozen beans at the end of cooking, stirring until heated through; they cook quickly and retain color and crunch.
Q: What’s the best way to reheat leftovers?
A: Place leftovers in a skillet with a splash of chicken broth, cover, and reheat gently over low heat to avoid drying out.
Q: Can I make this recipe vegetarian?
A: Yes! Omit chicken, use vegetable broth, and add hearty vegetables or plant-based chicken alternatives.
Pro Chef Hints & Flavor Upgrades
- Browning matters: Take time searing chicken; those browned bits boost rice flavor.
- Layer spices: Toasted spices like cumin or smoked paprika in the oil add depth.
- Finish with acid: A squeeze of fresh lemon or splash of vinegar before serving brightens the whole dish.
- Enrich the rice: Stir in a knob of butter just before plating for extra richness.
- Crunch factor: Top with toasted nuts (almonds, pistachios) or crispy onions.
Conclusion
This skillet chicken with homemade rice-a-roni and green beans captures the spirit of classic American comfort food while offering the convenience and elevated flavors sought after in modern home kitchens. Simple enough for busy nights, yet special enough for weekend family gatherings, this recipe proves that satisfying meals can be both easy to prepare and deeply flavorful. With customizable components and make-ahead appeal, it’s a dinner you’ll return to time and again.
References
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