35-Minute Ground Chicken and Rice with Veggies (Fast, Filling & Tasty)

35-Minute Ground Chicken and Rice with Veggies is your answer to “What’s for dinner?” when life’s hectic and takeout is looking a little too tempting. This recipe hits that magical trifecta: fast, filling, and family-approved. With just 5 minutes of prep and one big skillet, you’ll have a warm, comforting meal that tastes like you fussed — when you really didn’t. And the best part? It uses pantry staples and frozen veggies you probably already have. Whether you’re trying to keep the budget in check or just avoid another hangry meltdown at 6 PM, this 35-minute wonder with ground chicken and rice is here to save your evening.

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What is 35-Minute Ground Chicken and Rice with Veggies?

It’s a no-fuss, one-pot meal that brings together lean ground chicken, tender rice, and hearty frozen vegetables in a seasoned broth. Think of it as your “everything in the skillet” dinner that somehow tastes way better than you’d expect. It’s not trying to be fancy—it’s just really good at being what it is: easy, reliable, and downright tasty. The chicken is seasoned just right, the rice soaks up all that flavor, and the veggies? Well, they make you feel like you’re doing something kind of healthy. This is the type of recipe that turns random freezer finds and forgotten pantry goods into something your whole crew will ask for again and again.

Reasons to Try 35-Minute Ground Chicken and Rice with Veggies

First of all, it’s done in 35 minutes. That’s barely enough time to finish an episode of your favorite show, let alone wrangle the kids or finish that last email. Plus, it’s all in one skillet—less cleanup, more couch time. Ground chicken is also super lean and cooks up fast, making it perfect for busy nights. The rice makes it hearty, and those frozen veggies? They’re the secret weapon to sneaking in nutrition without a single chop. Bonus: It’s a total crowd-pleaser—even picky eaters tend to go for this one. Add your favorite sauce or seasoning twist and it becomes a versatile base you can reinvent all week long. You’ll want this one in your dinner rotation.

Ingredients Needed to Make 35-Minute Ground Chicken and Rice with Veggies

• 1/2 onion, diced
• 1 tbsp avocado oil
• 1 lb ground chicken
• 1 cup uncooked jasmine rice (or any white rice)
• 2.33 cups chicken broth (or vegetable broth)
• 16 oz frozen mixed veggies (peas, carrots, green beans, Normandy blend works too)

Seasoning Mix

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp ground sage
• 1 tsp oregano
• 1 tsp sea salt

Instructions to Make 35-Minute Ground Chicken and Rice with Veggies

Ready to whip up a hearty, healthy dinner with minimal effort? Let’s break down how to make 35-Minute Ground Chicken and Rice with Veggies step by step. Whether you’re a kitchen newbie or just tired after a long day, these detailed instructions will guide you through every move—no guesswork, no stress.

Step 1: Prep the Onion and Seasoning Mix

Start by dicing half of a medium onion. If chopping onions usually brings you to tears (literally), check out our kitchen prep tips to make it easier on yourself. Set the onion aside and grab a small bowl or ramekin.

In this bowl, combine the following dry seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground sage
• 1 teaspoon oregano
• 1 teaspoon sea salt

Give it a quick stir. This spice blend adds bold flavor without being overpowering—perfect for picky eaters or for customizing later with your favorite sauces. Prepping your seasonings step by step like this saves time once the skillet starts sizzling.

Step 2: Brown the Ground Chicken with Onion and Spices

Grab a large skillet with a tight-fitting lid (you’ll need the lid later for simmering). Place it over medium-high heat and add 1 tablespoon of avocado oil. Once the oil is hot (you’ll see a slight shimmer), toss in your diced onion, 1 pound of ground chicken, and the seasoning mix.

Use a wooden spoon or spatula to break the chicken into small crumbles as it cooks. Stir occasionally for about 7–8 minutes until the chicken is browned and the onion is soft. This part of the process is where most of the flavor builds, so don’t rush it.

Want to try another flavor-packed ground chicken dish? Don’t miss our Cowboy Butter Garlic Chicken Tortellini — it’s creamy, indulgent, and equally easy to make.

Step 3: Add Rice, Frozen Veggies, and Broth

Once your chicken is fully cooked and slightly golden, it’s time to build your one-pot meal. Add the following straight into the skillet:

• 1 cup uncooked white jasmine rice
• 16 ounces of frozen mixed veggies (we love peas, carrots, and green beans, but a Normandy blend works well too)
• 2.33 cups of chicken broth (or vegetable broth for a vegetarian-friendly version)

Stir everything together really well. Make sure the rice is evenly distributed and coated with broth. This helps it cook evenly and soak up all those delicious flavors.

Need to substitute an ingredient? We’ve got suggestions in our Ingredient Substitutions Guide — including what to use if you’re out of broth or want to switch up the veggies.

Step 4: Bring to a Boil, Then Simmer and Cover

Turn the heat up to high and bring the mixture to a light boil. As soon as you see bubbles breaking on the surface, reduce the heat to low, cover the skillet with your lid, and let it simmer.

Set a timer for 20 minutes—no peeking! The lid traps steam that helps cook the rice perfectly. During this step, everything comes together: the rice softens, the veggies warm through, and the broth is absorbed.

If your stove runs hot, you may need to check around the 18-minute mark, but otherwise, trust the process. Cooking step by step like this gives the rice time to fluff up and get infused with all that savory chicken flavor.

Step 5: Fluff and Serve

Once the timer goes off, remove the lid and give the dish a quick look. If the rice is tender and most of the liquid is absorbed, you’re good to go. Use a fork to gently fluff the mixture—this helps separate the rice and evenly distribute everything.

Let it rest for 3–5 minutes before serving. This final step allows the remaining steam to finish the cooking process and prevents a mushy texture.

Serve hot as-is, or dress it up with a drizzle of soy sauce, a squirt of sriracha, or even a spoonful of pesto if you’re feeling fancy. Leftovers? This reheats like a dream—check out our Storage and Reheating Tips to make the most of your meal.

What to Serve with 35-Minute Ground Chicken and Rice with Veggies

This dish is a full meal on its own, but if you want to make it feel a little extra, try adding a simple green salad or garlic bread on the side. Craving more flavor? Drizzle with soy sauce, sriracha, or even a splash of teriyaki. It also pairs beautifully with a fried egg on top (hello, lazy-weeknight bibimbap vibes). For something cozy and creamy, serve it alongside Garlic Parmesan Crockpot Chicken and Potatoes for the ultimate comfort duo.

Key Tips for Making 35-Minute Ground Chicken and Rice with Veggies

1. Don’t rush the browning. Letting the chicken get golden adds flavor.
2. Use the right pan. A large skillet with a tight-fitting lid keeps the steam in and the rice cooking evenly.
3. Frozen veggies = magic. They cut down prep time big time—no washing, chopping, or guilt required.
4. Use broth, not water. It makes everything taste richer without extra effort.
5. Let it rest. Give it 5 minutes off the heat before fluffing so the rice finishes absorbing all that good stuff.

Storage and Reheating Tips for 35-Minute Ground Chicken and Rice with Veggies

Got leftovers? You’re winning. This dish stores like a champ. Just scoop it into an airtight container and refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 2 months—perfect for lunch emergencies. To reheat, pop it in the microwave with a splash of broth or water to bring back the moisture. Stir halfway through and heat until warm. Or warm it in a skillet on low heat with a little broth for a stovetop revival.

FAQs

Can I use brown rice?
Sure, but it takes longer to cook. Adjust the simmer time to 40-45 minutes and add more broth as needed.

Can I swap the ground chicken?
Totally. Ground turkey, beef, or even crumbled tofu works.

What veggies should I use?
Frozen peas, carrots, green beans, corn, or a Normandy blend all work great. Use what you have.

Is this kid-friendly?
Absolutely. It’s mild but flavorful—perfect for picky eaters. You can leave out the paprika or sage if needed.

Can I make this in advance?
Yes! It reheats really well and makes a fantastic meal prep option.

Final Thoughts

35-Minute Ground Chicken and Rice with Veggies is the kind of recipe that gives back what you really need: time, taste, and fewer dishes in the sink. Whether it’s a Tuesday night or you’re just too tired to think, this one-pot meal shows up for you. And hey, if it becomes your new “I have nothing planned” go-to, we totally get it. Want more one-pan lifesavers? Don’t miss our Easy Chicken Fajita Rice Casserole for another crowd-pleasing favorite.

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