Harvest Chicken and Rice Skillet

Some nights all you want is a meal that feels like a big autumn hug This Harvest Chicken and Rice Skillet brings juicy chicken hearty rice and a medley of fall vegetables together in a single pan for comfort with every bite The savory herbs blend perfectly with sweet apple and squash so every spoonful tastes like cozy sweater weather

I first whipped this up when the weather turned crisp and it has been my favorite way to celebrate the start of fall ever since

Ingredients

• Boneless skinless chicken thighs: They stay juicy and flavorful Choose organic or air chilled for best texture
• Onion: Diced for sweetness and depth Pick a yellow onion that feels heavy for its size
• Garlic: Minced to add aromatic warmth Fresh cloves are best for punchy flavor
• Carrots: Peeled and sliced for earthy sweetness Choose firm vibrant carrots for best results
• Apple: Peeled and diced for a pop of freshness and sweetness Use a crisp tart variety like Honeycrisp or Granny Smith
• Butternut squash: Peeled and diced for a subtle nutty note Go for firm squash without soft spots
• Baby spinach: Added at the end for color and extra nutrition Choose prewashed leaves to save time
• Long grain white rice: Soaks up all the flavors without getting mushy Rinse the rice to remove excess starch
• Low sodium chicken broth: Adds richness without making the dish too salty Use homemade or a brand with clean ingredients
• Olive oil: For searing the chicken and sautéing vegetables Go for extra virgin for flavor
• Dried thyme sage and rosemary: A classic trio that brings out autumn flavors Look for fresh smelling dried herbs
• Salt and black pepper: For balance and subtle heat Always use freshly ground black pepper
• Dried cranberries: Completely optional but they add a lovely tartness Go for unsweetened if possible
• Chopped pecans: For crunch and a nutty finish Also optional Toast lightly for extra flavor

Instructions

Season the chicken:

Pat chicken thighs dry and season them well with salt black pepper thyme sage and rosemary pressing the seasoning into the meat to help it stick

Sear the chicken:

Heat olive oil in a large deep skillet over medium high until the surface shimmers and immediately add the chicken thighs arranging them in a single layer Sear until golden brown on the bottom about three to four minutes then flip and repeat until the other side is browned Remove chicken from the skillet and set aside on a plate

Sauté vegetables:

Reduce the heat to medium Add diced onion sliced carrots and cubed butternut squash to the same skillet Scrape up any browned bits from the chicken as you stir Sauté vegetables for four to five minutes until onions turn translucent and squash starts to soften

Add garlic:

Sprinkle in the minced garlic Stir constantly for one minute letting it become fragrant but do not let it brown

Toast rice:

Pour in the uncooked rice Stir to coat grains in any remaining oil and vegetables This step helps toast the rice adding flavor Cook stirring for a full minute

Add broth and apple:

Carefully add in the chicken broth Pour slowly while scraping up any brown bits from the pan for maximum flavor Stir in diced apple and if using dried cranberries Make sure the rice is evenly distributed

Return chicken and simmer:

Nestle the seared chicken thighs back on top of the rice and vegetables pressing them slightly into the mixture Bring everything to a gentle simmer then immediately reduce heat to low Cover the skillet tightly with a lid and cook for twenty to twenty two minutes until the rice is tender and the chicken is cooked through to an internal temperature of at least one hundred sixty five degrees

Add spinach and pecans:

Take the skillet off the heat Scatter baby spinach and chopped pecans if using over the top Cover again and let everything sit undisturbed for five minutes The spinach will wilt and the rice will finish steaming

Finish and serve:

Remove the lid and gently fluff the rice with a fork being careful not to shred the chicken Serve hot straight from the skillet for the best experience

The butternut squash has always been my favorite part in this recipe Its subtle sweetness and creamy texture give each bite a little something extra My family loves arguing over who gets the biggest chunks and it always brings laughs to our table

Storing Leftovers

Once cooled transfer leftovers into airtight containers They will keep well in the refrigerator for up to three days and reheat beautifully in a covered skillet over low heat Add a splash of broth if the rice looks dry This skillet also makes a great grab and go lunch

Ingredient Swaps

You can substitute chicken with turkey thighs for a similar flavor or use chopped mushrooms and extra vegetables for a vegetarian dish If you only have brown rice remember to increase the cooking time and add a bit more broth Pistachios or walnuts can stand in for pecans or be omitted altogether

Serving Suggestions

Serve this skillet meal straight from the pan for a rustic feel My family likes it with a green salad on the side or topped with extra dried cranberries For a special touch offer a glass of crisp apple cider with dinner

Harvest Skillet and Autumn Traditions

Chicken and rice has roots across many cultures and this spin brings in North American fall flavors with apple squash and nuts It is a celebration of harvest time when gardens and markets overflow with hearty produce My grandma always said if dinner makes you want a second helping you cooked something right

Freezer Friendly Tips

To freeze let the skillet dish cool completely Portion into freezer safe containers and store up to three months Thaw in the fridge overnight then reheat covered on the stovetop with a splash of broth

Seasonal Adaptations

Swap diced sweet potato for the squash when winter squash is out of season Add fresh corn kernels in late summer for a burst of sweetness Use kale or Swiss chard if you prefer a sturdier green Three favorite tips First do not rush the browning on the chicken for best flavor Second always let the skillet rest for five minutes off the heat so the rice finishes steaming Third make extra because leftovers taste even better the next day

Enjoy a bowl of Harvest Chicken and Rice Skillet for the perfect autumn meal It is sure to bring warmth and comfort to your table

Common Recipe Questions

→ Can chicken breasts be used instead of thighs?

Yes, chicken breasts can be substituted for thighs. Reduce the cooking time by 3–4 minutes to avoid overcooking.

→ What vegetables work well for substitutions?

Feel free to swap in mushrooms, sweet potatoes, or extra squash for added variety or based on preference.

→ How can the dish be made vegetarian?

Omit the chicken and use vegetable broth. Add more butternut squash, mushrooms, or your favorite plant-based protein.

→ Will brown rice work in this skillet meal?

Brown rice can be used, but extend the cooking time and add more broth as it needs longer to become tender.

→ Are the pecans and cranberries required?

No, both are optional. They add texture and sweetness, but the meal is delicious with or without them.

→ What wine pairs well with this meal?

A crisp Chardonnay or light-bodied red wine such as Pinot Noir complements the dish beautifully.