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A steaming cast iron skillet filled with golden chicken cubes, fluffy white rice, orange sweet potatoes, and green kale.
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Harvest Chicken and Rice Skillet

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium sweet potato, peeled and diced into 0.5-inch cubes
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1 cup long -grain white rice, rinsed
  • 2 cups low -sodium chicken broth
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1 medium Honeycrisp apple, cored and diced
  • 2 cups packed fresh kale, chopped
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Instructions

  • Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  • Season chicken cubes with salt and pepper and add to the skillet, searing until browned on all sides, approximately 5 minutes.
  • Remove chicken from skillet and set aside on a clean plate.
  • Add sweet potato and onion to the residual fat in the skillet; sauté for 5 minutes until onion is translucent and sweet potato edges begin to soften.
  • Add garlic, rice, thyme, and rosemary; cook for 2 minutes while stirring constantly to toast the rice grains.
  • Deglaze the skillet with chicken broth, scraping the bottom with a wooden spoon to incorporate any browned bits (fond).
  • Return chicken and any accumulated juices to the skillet and bring the liquid to a boil.
  • Cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes or until rice is tender and liquid is fully absorbed.
  • Remove from heat; stir in the diced apple and kale.
  • Cover and allow to rest for 5 minutes to wilt the kale and slightly soften the apple via residual heat.
  • Fluff the mixture with a fork and serve immediately.