If you’ve been searching for a meal that combines hearty comfort with fresh, vibrant flavors, then the BLT Chicken and Rice Skillet Recipe is about to become your new favorite weeknight dinner. This dish brings together succulent chicken breasts, crispy bacon, wholesome quinoa and brown rice, and a medley of fresh veggies—all cooked together in one pan for a soul-satisfying meal that’s as easy to make as it is delicious. It’s the perfect way to enjoy the classic BLT flavors while keeping things wholesome and filling.
Ingredients You’ll Need
Each ingredient in this BLT Chicken and Rice Skillet Recipe plays its own role, from adding savory depth to bright freshness, making the dish perfectly balanced. The list might be simple, but don’t underestimate the power of each component in building layers of taste, texture, and color that make this a true standout.
- Olive oil: The foundation for sautéing, offering a subtle fruitiness that enhances the other flavors.
- Bacon (4 slices, cut into small pieces): Adds irresistible crunch and smoky richness that brings the BLT vibe to life.
- Boneless skinless chicken breasts (4): Tender and juicy, they provide the protein-packed heart of the meal.
- Milk (2 tablespoons): Helps create a light creaminess to blend the rice and seasonings harmoniously.
- Minced garlic (1/2 tablespoon): Delivers a fragrant punch of flavor without overpowering the dish.
- Lemon juice (1 tablespoon): Injects a bright, zesty note that wakes up the palate.
- Seeds of Change Quinoa & Brown Rice (17 ounces bag): A wholesome and nutty grain blend that makes the dish filling and nutritious.
- Salt and pepper: Essential for seasoning and boosting all the natural flavors.
- Fresh baby spinach (2 cups): Adds vibrant color and a mild earthy flavor, plus a nutritional boost.
- Cherry tomatoes (2 cups, halved): Their juicy, sweet burst perfectly balances the savory ingredients.
- Fresh parsley for garnish: A final touch of herbal freshness that brightens every bite.
How to Make BLT Chicken and Rice Skillet Recipe
Step 1: Crisp the Bacon
Start by heating olive oil in your skillet over medium-high heat. Toss in the bacon pieces and stir them around to cook evenly, allowing them to become beautifully crispy in about 5 minutes. Once they reach that perfect golden crunch, remove them from the skillet and place on a paper towel — this prevents sogginess and keeps them irresistibly crisp for later.
Step 2: Cook the Chicken
Drain all but one tablespoon of the bacon fat to keep amazing flavor in the pan. Lay your chicken breasts in the skillet, seasoning each side generously with salt and pepper. Let them cook undisturbed for 4 to 5 minutes per side, until they’re perfectly browned and cooked through. Once done, transfer the chicken to a plate and cover with foil to keep it warm and juicy.
Step 3: Build the Creamy Rice Base
Lower the heat slightly, then add the milk, minced garlic, and lemon juice to the skillet. Stir to combine these flavorful liquids, creating a subtle sauce. Next, gently add your quinoa and brown rice blend, using a wooden spoon to break up any clumps. Stir everything together and let it warm through about 2 minutes — this softens and melds the rice, making it wonderfully creamy.
Step 4: Add Freshness and Finish
It’s time to bring in the green and red with baby spinach and cherry tomatoes, tossing them into your skillet along with that crispy bacon you cooked earlier. Stir gently to wilt the spinach just enough while heating through the tomatoes and rice. Finally, nestle the cooked chicken right back into the skillet, allowing all the flavors to mingle and keep everything warm for serving.
Step 5: Serve and Enjoy
Sprinkle fresh parsley over the top for an herbaceous kick of color and aroma. Serve this BLT Chicken and Rice Skillet Recipe hot and savor every mouthwatering bite that perfectly balances crispy, creamy, tangy, and fresh all at once.
How to Serve BLT Chicken and Rice Skillet Recipe
Garnishes
A little fresh parsley never hurts for that last pop of vibrancy and subtle herbal brightness. You can also add a quick drizzle of extra virgin olive oil or a squeeze of fresh lemon juice to brighten things up further right before serving.
Side Dishes
This skillet is the star of the show and often doesn’t need much, but a crisp green salad with a light vinaigrette pairs beautifully to balance the richness. Roasted vegetables or a simple garlic bread also make wonderful companion sides for a more substantial feast.
Creative Ways to Present
Try scooping portions of the skillet onto individual plates, layering extra crispy bacon on top for presentation. For a casual twist, serve everything straight from the skillet at the table—there’s something so inviting about sharing a warm, colorful pan between friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store your BLT Chicken and Rice Skillet Recipe leftovers in an airtight container in the refrigerator for up to 3 days. This helps keep the chicken tender and the flavors vibrant for easy next-day meals.
Freezing
If you want to freeze portions for longer storage, pack the cooled skillet mixture into freezer-safe containers or bags and freeze for up to 2 months. Just keep in mind that some texture changes can happen with the rice and spinach upon thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the rice seems dry. You can also microwave individual portions covered to keep moisture in, stirring halfway through to warm evenly.
FAQs
Can I use brown rice instead of the quinoa and brown rice blend?
Absolutely! Using just brown rice works well, though the quinoa in the blend adds a lovely nutty texture and extra protein. Feel free to substitute based on what you have on hand.
Is it possible to use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative if you want a juicier, more flavorful bite. Just adjust cooking time slightly as thighs can take a minute or two longer to cook through.
Can I make this recipe vegetarian?
To make a vegetarian version, omit the chicken and bacon and substitute with smoked tempeh or sautéed mushrooms for that savory depth. Use vegetable milk or broth to keep it creamy.
How spicy is this dish?
This BLT Chicken and Rice Skillet Recipe isn’t spicy at all—just filled with fresh, savory, and bright flavors. You can always add crushed red pepper flakes or hot sauce if you want a little heat!
What type of skillet is best for this recipe?
A 10-inch nonstick skillet works perfectly and makes cleanup a breeze. A seasoned cast iron skillet also adds a wonderful sear and flavor, just keep a close eye not to overheat the pan.
Final Thoughts
Honestly, the BLT Chicken and Rice Skillet Recipe is one of those all-in-one meals that feels both homey and elevated, with fresh ingredients that pop and comforting textures that satisfy every time. I can’t wait for you to try it, gather your loved ones, and enjoy this delicious, easy-to-make skillet dinner that’s guaranteed to become a regular in your recipe rotation.
Print
BLT Chicken and Rice Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This flavorful BLT Chicken and Rice Skillet combines the classic bacon, lettuce, and tomato concept with tender chicken breasts, wholesome quinoa and brown rice, fresh baby spinach, and cherry tomatoes, all cooked together in one skillet for a delicious and easy meal perfect for busy weeknights.
Ingredients
Proteins
- 4 slices bacon (cut into small pieces)
- 4 boneless skinless chicken breasts
Vegetables & Greens
- 2 cups fresh baby spinach
- 2 cups cherry tomatoes (sliced in half)
- fresh parsley for garnish
Grains
- 17 ounces bag Seeds of Change Quinoa & Brown Rice (or your favorite flavor)
Other Ingredients
- 1/2 tablespoon olive oil
- 2 tablespoons milk
- 1/2 tablespoon minced garlic
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Heat oil and cook bacon: Heat olive oil in a 10-inch nonstick skillet (or seasoned cast iron) over medium-high heat. Add in the bacon pieces and stir to cook in the oil. Cook for approximately 5 minutes or until the bacon is crisp and cooked to your liking. Remove the bacon and place on a paper towel to drain excess fat. Set aside.
- Cook chicken: Drain all the bacon oil from the skillet except for 1 tablespoon. Add the chicken breasts into the skillet and cook for 4 to 5 minutes on each side until fully cooked through. Season both sides of the chicken with salt and pepper to taste. Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- Create the creamy base: Add milk, minced garlic, and lemon juice to the skillet with the remaining oil and stir to combine. This mixture will help create a creamy texture for the rice and vegetables.
- Add rice and quinoa: Gently add the quinoa and brown rice blend to the skillet. Using a wooden spoon, break up any clumps of rice and stir it into the milk and garlic mixture. Allow it to heat through for about 2 minutes so the rice becomes creamy.
- Add veggies and bacon: After the rice heats through, add the fresh baby spinach, halved cherry tomatoes, and cooked bacon back into the skillet. Stir gently to combine, wilting the spinach as it cooks until tender and fully incorporated with the rice.
- Combine and serve: Once the spinach is wilted and the rice is thoroughly heated and creamy, return the chicken breasts to the skillet, nestling them into the rice mixture. Garnish the skillet with fresh parsley.
- Enjoy: Serve hot directly from the skillet for a comforting one-pan meal.
Notes
- You can substitute the quinoa & brown rice blend with any other favorite rice or grain mixture.
- For a dairy-free option, replace milk with a plant-based alternative like almond or oat milk.
- Adjust the amount of garlic and lemon juice to taste for a more or less tangy flavor.
- Use a cast iron skillet for even heating and an enhanced flavor development.
- Leftovers can be refrigerated and reheated in a skillet or microwave for quick meals.
