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One-Pot Chicken and Veggie Rice-A-Roni Skillet Recipe

American · Main course · 35 min total

A quick and easy one-pot meal combining seasoned chicken, colorful vegetables, and Rice-A-Roni for a satisfying weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 box (6.9 oz) Rice-A-Roni (chicken flavor)
• 2 cups water
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. In a large skillet or pot, heat olive oil over medium-high heat. Add chicken pieces, season with garlic powder, paprika, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
2. In the same skillet, add the Rice-A-Roni (rice and vermicelli mix) and sauté for 2 minutes, stirring frequently, until the vermicelli is golden brown.
3. Stir in the seasoning packet from the Rice-A-Roni box and water. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes.
5. Stir in the frozen mixed vegetables and return the cooked chicken to the skillet. Cover and cook for an additional 5 minutes, until vegetables are tender and liquid is absorbed.
6. Remove from heat. If desired, sprinkle with shredded cheddar cheese and let it melt before serving.

Tips

• Use any frozen vegetable blend you like; broccoli or bell peppers work well.
• For extra flavor, substitute chicken broth for water.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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