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As summer fades and the hustle and bustle of the back-to-school season begins, families are often faced with the challenge of balancing busy schedules with the need for nutritious meals. Parents are scrambling to find quick recipes that not only satisfy hungry appetites but also deliver essential nutrients. One such recipe that stands out is the Back to School Chicken Skillet. This one-pan dish is designed to make weeknight dinners simpler and more enjoyable, ensuring that families can spend less time in the kitchen and more time together.

Back To School Chicken Skillet

As the back-to-school rush begins, finding quick and nutritious meals can be a challenge. The Back to School Chicken Skillet is the perfect solution for busy families. This one-pan dish combines lean chicken breast, colorful vegetables, and whole grain rice for a wholesome and satisfying meal. With simple preparation and customizable ingredients, it's ideal for any weeknight. Enjoy a nutritious dinner while creating lasting family memories around the table.
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Ingredients
  

1 pound chicken breast, cubed

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 cup low-sodium chicken broth

1 cup uncooked whole grain rice (brown rice or wild rice work well)

1 cup fresh spinach leaves

1/2 cup shredded mozzarella cheese (optional)

Fresh parsley for garnish (optional)

Instructions
 

Heat the Oil: In a large skillet, pour in the olive oil and heat it over medium heat until shimmering.

    Cook the Chicken: Add the cubed chicken breast to the skillet. Season it with salt and black pepper. Sauté the chicken for about 7-8 minutes, or until it turns golden brown and is fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.

      Sauté Vegetables: Without cleaning the skillet, add the diced onion. Sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to release its aroma.

        Add Peppers and Tomatoes: Mix in the diced bell pepper and halved cherry tomatoes. Cook for 3-5 minutes, stirring occasionally, until the vegetables soften and begin to release their juices.

          Herbs and Spices: Sprinkle in the dried oregano and smoked paprika, stirring well to ensure the vegetables are evenly coated with the spices.

            Combine Ingredients: Slowly pour in the chicken broth while stirring, and bring the mixture to a gentle boil. Add the uncooked rice, then return the cooked chicken to the skillet. Stir everything together until well combined.

              Simmer: Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

                Add Spinach: Once the rice is cooked, fold in the fresh spinach leaves. Allow them to wilt for about 2-3 minutes, stirring gently to combine.

                  Cheesy Finish: If using, evenly sprinkle the shredded mozzarella cheese on top. Cover the skillet again and let the cheese melt for 2-3 minutes.

                    Garnish and Serve: Remove the skillet from heat. If desired, garnish with fresh parsley before serving. Serve hot and enjoy!

                      Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                        - Presentation Tips: Serve this hearty skillet dish directly from the pan on a dining table for a rustic touch, or plate it individually, garnishing each portion with additional parsley for a pop of color.