California Skillet with chicken, peppers, and cheese |

This recipe comes from my friend Mary Ellen who first served it to me when I was at her house watching her work magic on Malorie’s wedding invitations. My friend is not only an awesome cook, she is a calligraphy maven! How lucky am I!

She got the recipe many years ago from a friend who called it California Skillet, so that’s what we call it. Mary Ellen makes it with ground beef and I used ground chicken. Either way, it is fabulous, easy, and your family will love it.

Saute peppers and onions. |

Start by sautéing green and red pepper with onion and garlic. Then add ground chicken and cook until done. Add chicken broth, diced tomatoes, 1 can green chilis, brown or white rice, a little Sriracha sauce, and salt and pepper.


Bring to a boil, cover, and cook 20-30 minutes until rice is done and most liquid is absorbed. Top with fresh parsley and grated cheese. You can serve this with roasted vegetables or a simple green salad. I’m including both versions of the recipe below—try them both and enjoy!

Chicken, Rice, and cheese. |

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4.67 from 6 votes

California Skillet

A quick and tasty one-pot skillet dish with ground chicken, peppers, rice, and tomatoes.
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 6
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  • 1 lb ground chicken
  • 1 onion, chopped
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 2 cloves garlic, finely minced
  • 1 can petite diced tomatoes, undrained
  • 1 small can diced green chilis
  • 2 cups unsalted chicken broth
  • 1 cup quick cooking brown rice or long grain white rice
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup grated Cheddar or Parmesan cheese
  • ¼ cup chopped parsley


  • Saute peppers, onions, and garlic for about 3 minutes on medium-high heat. Add ground chicken and cook about 10 minutes on medium heat.
  • Add broth, rice, tomatoes, green chilis, Sriracha, salt, and pepper.
  • Bring to a boil then cover and simmer 20-30 minutes until rice is done and most liquid is absorbed. Serve with grated cheese and parsley sprinkled on top.


Serving: 6Servings, Calories: 329kcal, Carbohydrates: 33g, Protein: 23g, Saturated Fat: 4g, Cholesterol: 76mg, Sodium: 1138mg, Fiber: 3g, Sugar: 4g
Course: Entrees
Cuisine: American
Calories: 329
Keyword: california skillet, chicken with rice and peppers, skillet chicken and rice
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!



Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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4.67 from 6 votes (6 ratings without comment)

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