This fall harvest one skillet chicken and rice with squash, apple, herbs, and gouda is the perfect healthy dinner that will warm you right up. Even better? It’s all made in one skillet, so prep and clean-up are a breeze!

I recall mentioning this awhile ago, that I am very much into a simpler, more streamlined approach to cooking these days. If I can create recipes that require less time to prepare and clean up, but are still healthy and full of flavour, then why not?

I get the sense that many people feel the same way, whether due to time constraints, fatigue at the end of the day when it comes time to put a meal together, or simply wanting to have more time and energy to focus on other things in life, particularly as the holiday season nears.

So, I have been working on a few “one skillet” recipes to share over the next few weeks. The first is this fall harvest one skillet chicken and rice. The flavour and aroma definitely give off Thanksgiving vibes, which is just over a week away in the US. So this one skillet meal could be a tasty and healthy way to ease yourself into the coming festivities!

This meal is a wholesome mix of brown rice, squash, apple, chicken, herbs, apple cider, white wine, and gouda. It’s just so cozy and satisfying, and I think you’ll love it!

The chicken stays nice and juicy as it is given a quick sear for five minutes on each side at the beginning, and then placed atop the rice as it cooks. The liquid and steam from the rice prevent the chicken from drying out; it’s my new favourite cooking method.

ingredients you’ll need

You’ll need extra-virgin olive oil, onion, garlic, celery, butternut squash, sea salt, pepper, dried rosemary and thyme, hot red pepper flakes, balsamic vinegar, dijon mustard, brown rice, apple cider, white wine, water, apple, gouda, pumpkin seeds, pomegranate, and parsley.

Sounds like a long ingredient list, but it’s simple, trust me!

the method

Warm the oil in a large skillet over medium heat. Add the onion, garlic, and celery. Cook, stirring occasionally, for five minutes.

Push the onion, garlic, and celery off to one side. Season the chicken with salt and pepper. Add the chicken to the pan and sear for five minutes per side.

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Remove the chicken from the skillet and place on a plate. Next, add the squash, apple, balsamic vinegar, dijon mustard, thyme, rosemary, salt, pepper, and hot red pepper flakes to the skillet. Pour in the wine and apple cider. Simmer for five minutes.

Add the rice and water. Bring to a boil over high heat and stir. Turn down heat to medium-low and arrange the chicken over top. Cover and cook until the rice is cooked and most of the liquid has been absorbed, 35-40 minutes.

Preheat the oven to 350 F. Top the chicken and rice skillet with the pumpkin seeds, shredded gouda, and pomegranate, if using. Place in the oven for 5-10 minutes, until the cheese melts. Ensure that the chicken is cooked through before serving; a meat thermometer inserted into the thickest part of the breast or thigh should read 165 F and it should no longer be pink inside. (This was not an issue for me, but it’s important to ensure that poultry is properly cooked.)

Garnish with parsley and serve with bread and butter. Enjoy!

more cozy skillet recipes

Finally, I hope that you love this fall harvest one skillet chicken and rice! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!

Fall Harvest One Skillet Chicken and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Allison
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x

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Description

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
3 celery ribs, chopped
1 ½ pounds boneless skinless chicken breasts or thighs (organic if possible)
2 cups diced butternut squash
1 honey crisp apple, diced
2 tablespoons balsamic vinegar
2 tablespoons dijon mustard
2 teaspoons dried thyme
2 teaspoons dried rosemary
Sea salt, to taste (I used 1 teaspoon)
Freshly ground black pepper, to taste
½ teaspoon hot red pepper flakes
½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
½ cup apple cider
1 ½ cups long grain brown rice
2 cups water
⅓ cup toasted pumpkin seeds
1 ½ cups shredded gouda cheese
Pomegranate arils (optional)
Fresh parsley, for garnish

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Instructions

Warm the oil in a large oven-safe skillet over medium heat. Add the onion, garlic, and celery. Cook, stirring occasionally, for five minutes.
Push the onion, garlic, and celery off to one side. Season the chicken with salt and pepper. Add the chicken to the pan and sear for five minutes per side.
Remove the chicken from the skillet and place on a plate. Next, add the squash, apple, balsamic vinegar, dijon mustard, thyme, rosemary, salt, pepper, and hot red pepper flakes to the skillet. Pour in the wine and apple cider. Simmer for five minutes.
Add the rice and water. Bring to a boil over high heat and stir. Turn down heat to medium-low and arrange the chicken over top. Cover and cook until the rice is cooked and most of the liquid has been absorbed, 35-40 minutes.
Preheat the oven to 350 F. Top the chicken and rice skillet with the pumpkin seeds, shredded gouda, and pomegranate, if using. Place in the oven for 5-10 minutes, until the cheese melts. Ensure that the chicken is cooked through before serving; a meat thermometer inserted into the thickest part of the breast or thigh should read 165 F and it should no longer be pink inside. (This was not an issue for me, but it’s important to ensure that poultry is properly cooked.)
Garnish with parsley and serve with bread and butter. Enjoy!

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course